Mediterranean Aubergine Steak Parcels

Cooking guideline based on 3cm thick steak

  • Rare: 4 minutes on each side
  • Med-rare: 5 minutes on each side (recommended)
  • Medium: 6 minutes on each side
  • Well-done: Not recommended

Substitute fillet with sirloin or rump steak

  1. Start by slicing the aubergines into 5mm thick slices.
  2. Place the sliced aubergines on paper towels, sprinkle with salt and leave aside until needed. This will draw out any bitterness.
  3. Roast the peppers by placing them directly onto the burner of a gas stove. Using a pair of tongs to turn it, cook on the flame until soft and nicely charred on all sides. If you do not have a gas stove preheat the oven to 200°C/390°F. Coat the peppers with olive oil, place on a baking tray and cook until soft.
  4. In the meantime, make the mediterranean pesto by adding the basil, origanum, caper berries, almonds, garlic, olive oil and and lemon juice to a food processor or use a stick blender and blend into a paste.
  5. Crumble the feta cheese and add the kalamata olives into the pesto and season with salt and freshly ground black pepper.
  6. Once the peppers are cooked, place them in a plastic bag and let them steam for about 10 minutes, then roughly peel the skin off and deseed. Cut into large squares and set aside.
  7. Heat a griddle pan, brush each aubergine slice with olive oil and cook in batches for 4 to 5 minutes, turning once, until softened and lightly charred around the edges. Set aside.
  8. Season the fillet with salt and freshly ground black pepper. Heat a frying pan until smoking hot and cook the fillet to your preference (medium rare is recommended). See cooking guideline above and adjust the time according to the thickness of your steak.
  9. Leave the meat to rest for half its cooking time before slicing it into slivers.
  10. Fill each grilled aubergine slice with a slither of tender fillet, a roasted red pepper square and a dollop of mediterranean pesto. Wrap up the parcels and pin closed using a toothpick or cocktail stick. Serve with extra pesto for dipping.


  • 500g beef fillet
  • 2 aubergines
  • 2 red peppers
  • Salt and freshly ground black pepper
  • Olive oil

Mediterranean pesto:

  • 80g fresh basil leaves
  • 1 Tbsp fresh origanum leaves
  • 10 caper berries, stalks removed
  • 1/2 cup almonds, toasted
  • 2 garlic cloves, peeled
  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 100g kalamata olives, pitted and quartered
  • 1 disc feta cheese, crumbled
  • Salt and freshly ground black pepper
General Info
Prep: 30 min
Cooking: 10 min
Ready In: 40 min
Servings: 4 - 6 people
Tips & Tricks

These parcels can be reheated on a griddle pan before serving.