Main Dishesdeliciouslyella
Aubergine Steaks With Chickpea Ragu & Crispy Kale
Wow dinner party guests with this elegant evening edition of our aubergine BLT. A great dish for entertaining, it’s both impressive and simple, giving you plenty of time for all-important socialising with friends.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●knife
- ●pot
- ●pan
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 400°F.
2
In a medium bowl, whisk together the olive oil, maple syrup, tamari, onion powder, garlic powder and smoked paprika.
olive oil2 tablespoonsmaple syrup2 tablespoonstamari1 tablespoononion powder1 teaspoongarlic powder1 teaspoonsmoked paprika1 teaspoon
3
Slice the aubergines in half lengthways leaving the stalks intact. Score the surface with a knife in alternating directions to create 1cm / ½″ crossmarks. Lay on a parchment-lined baking tray and brush the glaze evenly over the surface of each piece.
aubergines3
4
Place the aubergines into the preheated oven for ⏱️ 40 minutes, removing after ⏱️ 20 minutes to brush with additional glaze. Any remaining glaze can be brushed on ⏱️ 2 minutes before they have finished cooking; then give them a final, quick blast in the oven for a glossy finish.
aubergines3
5
Place the kale in a large bowl, drizzle over a small amount of olive oil and sprinkle with salt and pepper. Toss to coat well, then place on a baking tray and add to the oven, with the aubergines, for the final ⏱️ 5 minutes of cooking.
olive oil2 tablespoonsaubergines3
6
While the aubergines are roasting, make the chickpea ragu. Place a large, heavy-bottomed pot over a medium-high heat and drizzle with olive oil. Add the onion and garlic. Sprinkle with salt and pepper and cook, stirring frequently for 5–⏱️ 6 minutes until softened and translucent.
aubergines3olive oil2 tablespoons
7
Add the paprika and cumin and cook for ⏱️ 1 minute, before adding the chopped tomatoes and chickpeas. Half fill the empty tomato tin with water, swirl it around the tin to rinse out every last bit of tomato juice and add this liquid to the pan. Bring to a simmer. Allow to bubble gently for 15–⏱️ 20 minutes, stirring occasionally until darkened and reduced. Use a fork or potato masher to lightly mash about ⅓ of the chickpeas against the side of the pot.
8
Stir through the miso and almond butter.
9
Serve a portion of crispy kale with a generous spoonful of the chickpea ragu; top with an aubergine steak and finish with parsley, chilli flakes and a squeeze of lemon juice.
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