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Beef Stir-Fry With Coriander Mayo

Serves 4

6 baby eggplant (aubergines), halved lengthwise
sea salt
3 cloves garlic, crushed
1 tablespoon chopped fresh thyme
2 tablespoons olive oil
2 tablespoons vegetable oil
500 g rump steak, trimmed of all visible fat, cut into thin strips
1 yellow pepper or red pepper, sliced
4 tablespoons chopped sun-dried tomatoes

Coriander Mayonnaise
1 egg yolk
1 tablespoon lemon juice
1/2 teaspoon dijon mustard
155 mL olive oil 3 tablespoons finely chopped fresh coriander
freshly ground black pepper


1 Preheat oven to 180 C (Gas mark 4).

2 To make mayonnaise, place egg yolk, lemon juice and mustard in food processor or blender and process to combine.

3 With machine running, gradually add oil and process until thick. Transfer mayonnaise in a bowl. Stir in coriander and black pepper to taste. Cover and chill until required.

4 Place eggplant into a colander. Sprinkle with salt and drain for 30 minutes. Rinse under running water and dry on absorbent kitchen paper.

5 Combine garlic, thyme and olive oil. Brush cut surfaces of eggplant with oil mixture. Place on a baking tray. Bake for 20 minutes or until tender.

6 Heat vegetable oil in a wok over a high heat. Add beef. Stir-fry for 4 minutes or until brown. Add yellow pepper, sun-dried tomatoes and eggplant. Stir-fry for 3 minutes or until pepper is tender.

7 Season to taste with black pepper. Serve with mayonnaise and enjoy!

Tip: To make a complete meal, try serving with boiled rice or even pasta or cous-cous.

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