The secret to great barbecued eggplant? Don't take them off the grill until they've surrendered completely.
- 1 beef tenderloin (1.5kg), at room temperature, trimmed of sinew
- 3 large eggplant
- 8 salad onions (halved widthways if large)
- 2 cups (loosely packed) mixed herbs, such as basil, dill, flat-leaf parsley and mint
- 80 ml (1/3 cup) extra-virgin olive oil
- 3 garlic coves, crushed
- 2 tbsp pomegranate molasses
- 2 tbsp red wine vinegar
- 1Fold tail of fillet under so tenderloin is an even thickness and tie at intervals with string. Brush with oil, season and char-grill over high heat, turning occasionally, until, for medium-rare, a meat thermometer reads 55C-60C when inserted into the thickest end or the meat has a little spring when lightly pressed (20-25 minutes). Set aside to rest in a warm place (15 minutes).
- 2Barbecue eggplant over high heat, turning occasionally, until blackened and tender (15-20 minutes). Remove from heat, halve eggplant lengthways and place in a colander to drain.
- 3Barbecue onions, turning occasionally, until blackened and tender (15-20 minutes). Remove charred outer skins to serve.
- 4For dressing, whisk ingredients in a bowl and season to taste.
- 5Scoop flesh from eggplant into a bowl, add onions and half the herbs, drizzle with dressing, season to taste and toss to combine. Serve with sliced beef, scattered with reserved herbs, and with mustard on the side.
Drink Suggestion: A really rich, full-bodied shiraz. Drink suggestion by Max Allen