Eggplant & Chickpea Salad w Sliced Rump Steak

The Gourmet
Cook time 25 minutes
Servings 2



500g beef rump steak

6 tbsp olive oil

100gm fetta

1 x 400g tin chickpeas, drained, rinsed

250g cherry tomatoes, halved

1 medium eggplant, sliced into 1cm rounds

1/4 cup flat-leaf parsley leaves roughly chopped

1 tsp Dijon mustard

Juice of 1/2 lemon

Eggplant & Chickpea Salad w Sliced Rump Steak



Heat a chargrill pan over medium-high heat. Drizzle steaks with one tablespoon of oil, and season with salt and pepper. Cook steals for 3 to 4 minutes each side for medium, or until cooked to your liking. Cover with foil and rest for 5 minutes on a chopping board. Once rested, slice into 5cm strips.



Drizzle eggplant with two tablespoons of oil and season with salt and pepper. Chargrill over medium heat for 2 mins each side or until eggplant is just tender. Stand aside to cool. Then slice into 1cm strips.



Meanwhile drain and rinse chickpeas well, then place in large mixing bowl. Add tomatoes, parsley, eggplant, and sliced beef to chickpeas



Mix mustard, lemon juice and remaining oil in a small bowl and combine well with a fork and add to chickpeas. Toss well together, and serve on plates and crumble feta evenly over the top.


Happy Eating!