Method                    
Place the whole eggplant on a flat tray, drizzle with olive oil, and roast in a preheated oven at 180°C (356°F) for 15 minutes.                    
Remove from the oven, peel off the skin carefully, and use a fork to fluff up the flesh of the eggplant, pressing it down to form a flat 'bed' on the tray.                    
In a mixing bowl, combine tahini sauce, Salt, pepper, cumin powder, vinegar, lemon juice, chopped parsley, and a bit of cold water. Mix well until the tahini sauce thickens.                    
In a frying pan, heat some olive oil and add steak cut into two cubes. Season with Salt, pepper, garlic, onion, and tomato. Cook, stirring frequently, until well-done.                    
On the serving plate, arrange the prepared eggplant in the middle. Top it with the cooked meat and drizzle with the tahini sauce. Garnish with pine nuts, slivered almonds, and Cajun spice.                    
 

Ingredients

• 1 Whole Roasted Eggplant
• 50g Onions
• 10g Garlic
• 50g Tomato
• 5g Pine Seeds
• 5g Almond Sticks
• 150g Top Side Steak
• 5g Salt
• 5g Black Pepper
• 10g Fresh Pomegranate
• 15g Tahina Sauce
• 5g Paprika
• 5g Fresh Parsley
• For garnish Spring Onion
• For garnish Cajun Spices
• 60ml Olive Oil
• 5g Cumin Powder
• 5g Vinegar
• 1 Piece Lemon