RIB FILLET WITH EGGPLANT PURÉE

By Chef Ryan Edwards

STEAK
The best steak your butcher has.
Season well. Cook it to your liking; let it rest for a while.

WHITE EGGPLANT PURÉE
20ml Lemon juice
1 Large eggplant
20ml Lemon juice
20ml Olive oil
Pinch of cumin
Salt and pepper

Bring a large pot of salted water to the boil. Remove the skin from the eggplant and cut into large dice. Toss with a little lemon juice to avoid any oxidation. Blanch eggplant in boiling water for ten minutes; remove and refresh in cold water. Transfer into a colander or tea towel. Remove as much of the excess water as is possible by squeezing the tea towel or by gently pushing into the colander. Blend and as the blender is going, add the remaining lemon juice, olive oil (slowly), cumin, salt and pepper. Reserve.

SWEET AND SOUR EGGPLANT
1 Large eggplant
½ Onion
1 Garlic clove
Olive oil
20g Sultanas
20g Pine nuts
5g Parsley
15ml White wine vinegar
10g Brown sugar
5g Salt

Peel and dice the eggplant into small cubes. Dice the onion and garlic. Place over low heat and cook gently until soft. In a different pan add some more olive oil and over high heat cook the eggplant until slightly brown and well cooked through. Toast the pine nuts in the oven for 5 minutes until golden. Add the eggplant to the onion and garlic, then the remaining ingredients and heat through. Remove from heat and reserve.

MARSALA REDUCTION
100ml Marsala
Over medium heat, reduce the marsala by two thirds until slightly thick.

TO SERVE
Warm the sweet and sour eggplant; place a big spoon serve of the eggplant on the plate and top with your carved steak. Spoon a little of the marsala reduction over and around the steak. Next place a big spoon serve of the white eggplant purée next to your steak. Enjoy.

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