- Combine the tomato and wine, stock or water in a saucepan, then cover and cook over low–medium heat for 5–6 minutes or until the tomato has just softened. Stir in the dill, season to taste with salt and pepper, then set aside.
- To make the tsatsiki, place the cucumber in a fine sieve and, using your hands, press down on the flesh to squeeze out as much excess liquid as possible. Combine the cucumber flesh with the garlic and yoghurt in a bowl, season to taste, then refrigerate until needed.
- Heat a chargrill plate or a large frying pan over medium heat. Spray the eggplant lightly with olive oil, then, working in batches if necessary, cook the eggplant for 5–6 minutes, turning once, or until lightly charred and tender. Remove and set aside. Increase the heat to medium–high. Spray the steaks lightly with olive oil and cook for 3–4 minutes on each side for medium–rare or until cooked to your liking.
- Serve the steak with the grilled eggplant and tomato and the bowl of tsatsiki to the side.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.