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Steak & aubergine salad served on an oval plate

Steak & aubergine salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Rustle up this protein-packed salad in just 25 minutes. Made with sirloin steak, fried aubergine and feta in a zesty dressing, it makes a great summer dish

Nutrition: Per serving


  • 1 aubergine , halved lengthways, cut into thin slices
  • 2 tbsp flour
  • 3 ½ tbsp olive oil
  • 1 sirloin steak
  • 100g lamb’s lettuce
  • 50g feta , cut into cubes

For the dressing

  • 1 green chilli , halved and chopped
  • ½ lemon , juiced
  • ½small pack coriander , plus extra leaves to serve
  • ½small pack mint , plus extra leaves to serve


  • STEP 1

    Dust the aubergine slices in the flour, mixed with some seasoning. Heat 2 tbsp of the olive oil in a large frying pan until shimmering. Add the aubergine to the pan and fry for a few mins on each side until collapsing and soft, then set aside. Turn up the heat, season the steak, then add to the pan and fry for 2 mins on each side for rare (longer if you want it medium). Set aside to rest for 5 mins, then slice.

  • STEP 2

    Blitz the remaining olive oil in a blender or small food processor with the rest of the dressing ingredients and a splash of water. When ready to serve, mix half the dressing with the lamb’s lettuce, then tip onto a plate. Top with the crispy aubergine and steak, crumble over the feta, then drizzle over the remaining dressing. Scatter over the remaining herbs and serve.

Goes well with

Recipe from Good Food magazine, June 2018

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A star rating of 4.8 out of 5.15 ratings

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