grilled cauliflower and broccoli steaks
with smoky eggplant
- ½ cup (125ml) extra virgin olive oil
- 3 cloves garlic, crushed
- ¼ cup oregano leaves
- 1 tablespoon fennel seeds, crushed
- sea salt and cracked black pepper
- 4 x 1cm-thick slices broccoli (about 1 medium broccoli)
- 4 x 1cm-thick slices cauliflower (about 1 medium cauliflower)
- 4 small eggplants (aubergines) (800g)
- baby (micro) parsley leaves (optional), to serve
- ground sumac, to serve
dressing
- 2 tablespoons tahini
- ½ cup (140g) plain Greek-style (thick) yoghurt
- ⅓ cup (80ml) lemon juice
- sea salt and cracked black pepper
- To make the dressing, place the tahini, yoghurt, lemon juice, salt and pepper in a bowl. Mix to combine and set aside.
- Place the oil, garlic, oregano, fennel seeds, salt and pepper in a bowl and mix to combine. Place the broccoli and cauliflower on a large tray lined with non-stick baking paper. Brush both sides of the steaks with the oil mixture and set aside.
- Preheat a char-grill pan or barbecue over medium heat. Cook the eggplants, turning every 5–10 minutes, for 35–40 minutes or until the skins are charred and blackened. Set aside to cool slightly. Add the broccoli and cauliflower to the grill and cook for 2–3 minutes each side or until just tender.
- Remove and discard the skins from the eggplants and spoon the flesh onto serving plates. Drizzle with the dressing and top with the broccoli and cauliflower. Sprinkle with parsley and sumac to serve. Serves 4
Photography: Chris Court
© DONNA HAY GROUP
