Pistachio dukkah-crusted fillet steaks with baba ganoush mashed potatoes

Arabic 30 Mins Prep · 50 Mins Cook

1. To make the baba ganoush, turn on a gas burner to medium-high. Place the aubergines directly over the flame. Using a pair of tongs, turn them every 5 minutes or so until tender and the skin is charred and crispy on all sides, approx. 20 minutes. If you don’t have a gas burner, you can do this over hot coals.
2. Remove the aubergines from the flame and place in a large colander over a bowl. Allow them to sit and drain for a few minutes until thoroughly cooled and all excess water has drained.
3. Meanwhile, peel and cube the potatoes. Place them in a large pot of generously salted water and place the pot over a high heat. Bring to a boil and cook for approx. 15-20 minutes, or until the potatoes are very soft. Drain and return to the pot.
4. Mash the potatoes and mix in the butter, milk and ½ teaspoon of salt. Set aside and keep warm.
5. Crush the garlic. Juice the lemon.
6. Once the aubergines are cool enough to touch, peel off the charred skin and discard. Place the flesh in a medium-sized bowl and mash with a fork. Add the tahini paste, garlic, lemon juice, yoghurt, remaining salt, sumac and chilli flakes. Mix well to combine. Stir through the mashed potatoes. Set aside and keep warm.
7. To make the crust, combine the dukkah and pistachios in a bowl. Set aside.
8. Preheat the oven to 200°C, gas mark 6.
9. Heat a large cast-iron pan over a high heat. Add 1 tablespoon of olive oil and cook each fillet for 5 minutes on either side, or until caramelised and medium rare. Transfer to serving plates. Evenly brush the sides of the fillet with the mustard and roll in the pistachio-dukkah mixture, pressing down fi rmly to secure the crust.
10. Serve the fillet steaks with the baba ganoush mashed potatoes, steamed green beans, a drizzle of olive oil and an extra sprinkling of dukkah.

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