Herb-crusted aubergine steaks with chunky romesco salsa – Food & Home Magazine

Name: Herb-crusted aubergine steaks with chunky romesco salsa – Food & Home Magazine
Ingredients: AUBERGINE STEAKS; 200g Asian tempura flour, prepared according to packaging instructions (find at woolworths.co.za); 1½ tsp medium curry powder; handful each finely chopped fresh chives, flatleaf parsley and dill; canola oil, to shallow-fry; 2 medium aubergines, cut into 1cm-thick “steaks”; salt, to taste; SALSA; 400g store-bought pickled roasted peppers, drained and roughly chopped; 100g sun-dried tomatoes in oil, drained and chopped; 50g roasted and salted almonds, roughly chopped; 60ml (¼ cup) olive oil; handful each chopped fresh basil and flat-leaf parsley + extra basil leaves, to garnish; salt; freshly ground black pepper

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The aubergine has long been captivating curious cooks. Our herb-crusted aubergine steaks with chunky romesco salsa is a must-try.

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Ingredients

<h3>AUBERGINE STEAKS</h3>
200g Asian tempura flour, prepared according to packaging instructions (find at woolworths.co.za)
1½ tsp medium curry powder
handful each finely chopped fresh chives, flatleaf parsley and dill
canola oil, to shallow-fry
2 medium aubergines, cut into 1cm-thick “steaks”
salt, to taste
<h3>SALSA</h3>
400g store-bought pickled roasted peppers, drained and roughly chopped
100g sun-dried tomatoes in oil, drained and chopped
50g roasted and salted almonds, roughly chopped
60ml (¼ cup) olive oil
handful each chopped fresh basil and flat-leaf parsley + extra basil leaves, to garnish
salt
freshly ground black pepper