less than 30 mins
1 to 2 hours
By Matt Tebbutt
From Saturday Kitchen
- olive oil, for frying, greasing and drizzling
- 1 onion, thinly sliced
- 5 garlic cloves, thinly sliced
- 1 tbsp ras el hanout
- 1 tbsp crushed coriander seeds
- 1 tbsp cumin seeds
- 1 tsp ground ginger
- 1 cinnamon stick
- 1 bunch coriander, stalks shredded and leaves reserved and finely chopped
- 2 aubergines, 1 peeled and diced, 1 thinly sliced
- 400g tin chickpeas, drained
- 250ml/9fl oz passata
- 2 tbsp honey
- 1 x 400g/14oz sirloin steak
- salt and freshly ground black pepper
- 2 tbsp micro coriander cress, to serve
Preheat the oven to 180C/160C Fan/Gas 4.
Heat a dash of oil in a saucepan over a medium heat and fry the onion and garlic with the ras el hanout, coriander, cumin, ground ginger, cinnamon stick and coriander stalks for about 10 minutes (reserve just a pinch each of the ras el hanout, coriander seeds, cumin seeds and ground ginger for later). Add the diced aubergine and continue to cook for another 10 minutes, then add the drained chickpeas and passata. Cook until the mixture is quite dry and holds its shape. Season with salt and freshly ground black pepper to taste.
Brush a loaf tin or an ovenproof dish with oil and line it with greaseproof paper. Layer some of the aubergine slices in the base of the ‘tart’. Fill the aubergine base with the diced aubergine and chickpeas mixture, top with the coriander leaves and finally layer over the remaining aubergine slices. Drizzle with oil, and the honey, season with salt and freshly ground black pepper and dust with the reserved spices. Bake for 40 minutes, or until the aubergines are cooked through.
To make the steak, season the steak well with salt and pepper. Heat a dash of olive oil in a frying pan over a high heat and cook the steak on both sides for 3-4 minutes, or until cooked to your liking.
To serve, leave the steak to rest before slicing and serving with the aubergine tart. Garnish with micro coriander cress.