Ingredients

• 2 rib-eye steaks, about 200g each, allowed to sit at room temperature for about 30 minutes
• 1 aubergine
• 1 tbsp olive oil
• 1 clove of garlic
• 2 tsp smoked paprika
• Salt and pepper to season
• 1 bunch of salad leaves
• 1 tsp lemon juice

Tools

• Kitchen Machine
• Blender Attachment

Method

1. Preheat the oven to 200˚C, and season the steaks.
2. Place the aubergine and garlic onto a baking tray and cook in the oven for about 35 minutes or until it is soft.
3. Attach the blender and add the olive oil, paprika, the cooked aubergine and a pinch of salt and pepper. Blend on a medium speed until you have a purée.
4. Heat a flat pan until very hot and add the steaks. Cook for 3 to 4 minutes on each side for medium then allow to rest for a further 4 minutes.
5. Serve with the aubergine purée and the salad leaves, dressed with a little oil and lemon juice.