Aubergine Steak with Butterbean Stew and Crispy Onions

Method

Step one

Cut the aubergines into 10 x 2cm thick steaks. Dice the trimmings and reserve them to later add to the butterbean stew.

Step two

Crumble the OXO cube into the oil and add the oregano, mixing thoroughly. Then drizzle over the aubergine slices to marinade.

Step three

To make the butterbean stew, add the oil and onions to a pan on medium heat and lightly fry for five minutes. Then add the garlic, carrots, and celery and cook for a further 5 minutes. 4. Next add the smoked paprika, cumin seeds, tinned tomatoes, water, OXO cube, butterbeans and reserved diced aubergine trimmings. Simmer for 20 minutes until all the vegetables are tender.

Step four

Next add the smoked paprika, cumin seeds, tinned tomatoes, water, OXO cube, butterbeans and reserved diced aubergine trimmings. Simmer for 20 minutes until all the vegetables are tender.

Step five

Fry the aubergine steaks in a hot griddle pan for 4 minutes each side, or until cooked through.

Step six

To make the crispy onions, mix the McDougalls Plain Flour, paprika and turmeric in a medium bowl. Place the onion slices in the seasoned flour, then dip into the soya milk then back into the seasoned flour. Then shallow fry in hot oil until golden.

Step seven

Divide the stew between the bowls, top with an aubergine steak and serve garnished with the crispy onions.

Tips

You can add some fresh chilli to the stew if you want to give it more heat.