Chipotle aubergine steak with creamed corn and a herby green sauce
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Chipotle aubergine steak with creamed corn and a herby green sauce
Smart enough for a veggie supper party, these spicy aubergine steaks pair brilliantly with creamed corn and roasted squash. Finish with a punchy herb dressing for maximum flavour
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
997Kcal
Fat
77gr
Saturates
21gr
Carbs
45gr
Sugars
27gr
Fibre
19gr
Protein
22gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp chipotle paste
- 2 aubergines, each cut lengthways into four steaks
- 3 tbsp vegetable oil
- steamed green beans, to serve
- 350g peeled butternut squash, cut into 2cm cubes
- 2 tbsp olive oil
- 1 onion, finely chopped
- tsp smoked paprika
- 1 tsp dried oregano
- 250g frozen sweetcorn
- 100ml single cream
- 75g smoked cheddar, grated
For the herb sauce
- 4 tbsp olive oil
- 1 green chilli, deseeded if you wish
- a handful of fresh coriander
- a handful of fresh parsley, leaves picked
- a handful of fresh mint, leaves picked
- juice of 2 limes
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. To start the creamed corn, put the squash in a roasting tray and drizzle over 1 tablespoon of the olive oil. Season well and roast for 25-30 minutes, until soft.
- For the herb sauce, put all of the ingredients in a mini food processor or blender and blitz until smooth.
- To finish the creamed corn, heat 1 tablespoon of oil in a large pan and gently fry the onion for 5-6 minutes to soften. Add the smoked paprika and oregano and continue to cook for a minute, then add the corn with 100ml of water. Bring to a simmer and cook for 6-8 minutes. Add the cream and continue to cook for 2-3 minutes, before adding the smoked cheese. Stir until melted, then mix through the roasted squash. Season and keep warm while you cook the aubergine.
- Brush the chipotle paste onto both sides of each aubergine steak. Heat the oil in a large frying pan and fry the steaks for 3-4 minutes on each side, until soft and golden brown.
- Serve the aubergine with the creamed corn and squash and some green beans, with the herb sauce drizzled over the steaks.
