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  • Recipe Room  »  Wagyu scotch fillet with eggplant jungle curry



    • 1 brown onion, sliced finely
    • 1 small piece ginger, sliced finely
    • ¼ cup extra virgin olive oil
    • 1 large eggplant, diced
    • ¼ cup jungle curry paste
    • 500ml chicken stock
    • 4 x 200g wagyu scotch fillet
    • salt and pepper
    • 1 bunch coriander leaves
    • ½ bunch mint leaves
    • 1 red chilli, sliced

    Wagyu scotch fillet with eggplant jungle curry

    I suspect that many eggplant-averse diners like myself have taken umbrage with the inherently bitter taste of the vegetable. But these days, this concern is less troubling. Many modern species of eggplant have been deliberately cross-bred and hybridised to eliminate their seeds – these neutered eggplant are thereby much less bitter and require no salting. You’ll recognise these varieties by sight, as when they are sliced the seeds appear white, or are not present at all.

    However, there is still a role for salting eggplant. The vegetable’s soft structure means that is has a tendency to fall apart when included in wet dishes such as curries and stews. By drying out the flesh through salting, eggplant will retain its structure, even after slow-cooking.


    Fry the onion and ginger in half the olive oil over a high heat for 2 minutes, then stir in the eggplant and fry for 3 more minutes.

    Stir in the curry paste and cook for 1 minute, then pour in the chicken stock and bring to a simmer. Cook for 10 minutes, until thickened.

    Season the scotch fillets with salt and pepper then drizzle with the remaining olive oil. Barbecue over a medium heat until cooked medium.

    Fold the herbs and chilli into the curry, then serve next to the steaks.

    Submitted by
    Fast Ed

    Tips and Tricks

    • An easy way to save eggplants from going to waste is to roast them and then freeze the scooped out flesh in an airtight container. Freeze up to 12 months.

    • Try making your own chicken stock to get more out of your chicken bones and carcasses. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.

    • Growing your own coriander or mint can also be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply grow it in your garden or on your windowsill and cut off what you need as you go.

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