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Thursday, January 21, 2010

Minute steak with eggplant, capsicum, and chickpeas

I'm always on the lookout for quick, easy and healthy new recipes. This one comes from the Marie Claire Fresh + Fast Cookbook by Michele CranstonI received it for free from my local shopping centre before Christmas and I absolutely love it.

Minute steak with eggplant, capsicum, and chickpeas

400g (14 oz) sirloin steak
2 tablespoons of oil
170g (6oz) eggplant (aubergine), diced
1 garlic clove, minced
1 red capsicum (pepper), diced
400g (14 oz) tinned chickpeas, drained
12 basil leaves
-Trim the piece of steak of all fat & sinew
-Slice into four thinner steaks
-Heat the olive oil in a deep-sided pan over medium heat 
-Add the eggplant
-Cook the eggplant, stirring occassionally until it is golden brown 
-Add the garlic & capsicum
-Cook for a further 2 minutes
-Remove from heat
-Add the chickpeas & basil leaves
-Toss to combine
-Cook the steaks on a barbeque or grill plate for a minute on each side
-Put the steaks onto four warm plates
-Spoon the vegetables over the steaks
-Serves four.

I didn't have any eggplant so I used zucchini instead but it turned out just as good. It is now definitely one of my families favorite recipes. Enjoy!

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