This was the big star of our first summer days cooking class and for one clear reason: it’s our veggie Barbecued Steak!!
It’s smoky, it’s juicy and punchy!
The beans with my version of the Argentinian chimichurri sauce are a perfect complement.
WHAT YOU WILL NEED:
Serves 3-4 people
- 2 whole aubergine
- ¼ teaspoon smoked paprika
- 2 tablespoons olive oil
- ¼ teaspoon smoked salt
- 2 cup cooked white beans
- Salt and pepper to taste
- 1 small chopped onion
CHIMICHURRI:
- 2 handfuls fresh parsley
- 1 handful fresh coriander
- 1 teaspoon fresh thyme
- ½ teaspoon dry origan
- 1 garlic clove
- 1 echalote
- ½ cup olive oil
- Juice of 1 lime
- 1 pinch dry chilli flakes
HOW TO:
Cut the Aubergines in half
Mix the olive oil, salt and smoked paprika together in a big frying pan.
Grill the halved aubergines in the warm paprika oil in medium high heat with a lid on for 2 minutes. After 2 minutes, turn the heat to maximum for 1 minute to make a “barbecued” crust. Turn off the heat and set aside;
In the same frying pan, in medium heat, fry the chopped onions until soft and then add the beans with 3 tablespoons of chimicurri sauce. Let it fry for 2 minutes and set aside;
Serve one Layer of Chimmirurri beans and the Aubergines on top with a drizzle of extra Chimmicurri and if you like, some toastes almonds or walnuts;