Aubergine steaks with peperonata salsa recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 454 calories / serving
  • Healthy
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

Team aubergine steaks with sweet peperonata salsa for the perfect vegan barbecue recipe. Ready in less than half an hour, it'll give you plenty of time to relax and enjoy a cool drink in the sun.

  1. Slice each aubergine in half from stalk to base. Brush the cut surfaces with 2 tbsp olive oil. Put a griddle pan over a medium heat, if using the hob, or make sure the coals of a barbecue are white hot with no trace of flame remaining. Add the aubergine halves to the pan or directly to the metal bars over the barbecue coals, cut sides down. Cook for about 4 minutes until well marked, then turn over and cook on the other side for a further 4 minutes. Repeat, cooking on both sides again for 2-3 minutes each until softened. Transfer to a platter, season lightly and keep warm.
  2. Meanwhile, put the remaining 1 tbsp olive oil in a large frying pan and set over a medium heat. Add the red onion with a pinch of salt and cook for 6-8 minutes until soft and turning golden.
  3. Stir in the peppers and cook for 5 minutes, then add the cherry tomatoes and garlic, turning the heat up to medium-high. Cook for a further 3-4 minutes, add the sugar and vinegar and cook for a further 2 minutes. Remove from the heat, season to taste and stir in most of the basil, reserving a little for garnish.
  4. Spoon the peperonata over the aubergine and top with the reserved basil. Serve with orzo, cooked to packet instructions, tossed with extra virgin olive oil, lemon zest and extra chopped basil.

See more Vegan recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 2 large aubergines, trimmed
  • 3 tbsp olive oil
  • 1 red onion, chopped
  • 2 large, red sweet pointed peppers, deseeded and chopped
  • 150g (5oz) cherry tomatoes, quartered
  • 1 garlic clove, finely chopped
  • 1/2 tsp caster sugar
  • 2 tbsp red wine vinegar
  • small handful basil leaves, shredded
  • To serve

  • 50-75g (2oz) orzo pasta
  • 3 tbsp extra virgin olive oil
  • 1 lemon, zested
  • 5 tbsp basil, chopped
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1915kj 454kcal 23%
  • Fat 18.7g 27%
  • Saturates 2.9g 15%
  • Sugars 19.5g 22%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 66.4g Protein 8.4g Fibre 7.2g

Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.