Baked Eggplant with Hip Steaks
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 13 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 steak (s) (hip steaks)
- 1 eggplant (s)
- 200 ml tomatoes, happened
- 50 g parmesan cheese
- 8 stems oregano
- 1 stalk / s basil
- 4 tablespoon olive oil
- some Szechuan pepper
- some chilli flakes
- some sugar
- a bit salt
Print Recipe
Pin Recipe Instructions
- Wash the hip steaks, pat dry and season with a little salt. Remove the rind from the parmesan and grate finely. Wash the aubergine, cut into 1 cm thick slices, brush on both sides with 2 tablespoons of olive oil and lightly salt. Wash the oregano, spin dry and finely chop. Wash the basil, spin dry, chop very roughly.
- Preheat the oven to 220 ° C top / bottom heat.
- Place the aubergine slices on a baking sheet and bake in the hot oven on the middle rack for about 15 minutes.
- In the meantime, heat the tomatoes in a small saucepan and season with a little salt, a pinch of sugar, the chopped oregano, chilli flakes and a little Szechuan pepper.
- Take the aubergine slices out of the oven, brush with the tomato sauce and sprinkle with the parmesan. Then bake in the oven for another 15 minutes.
- Fry the steaks in a pan with 2 tablespoons of olive oil for about 3 minutes on each side. Let the finished steaks rest for 3 minutes on a separate plate.
- Arrange the aubergine slices on plates. Spread the rest of the tomato sauce on the aubergines and sprinkle with the basil. Serve the steaks next to it and grind some Szechuan pepper over it. Then serve immediately hot.
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