Za’atar aubergine and courgette steaks recipe
On the table in under 30 minutes, these za’atar veggie steaks are the perfect weeknight supper alongside a crisp salad and some hearty grains. This quick dish may be vegan, vegetarian, gluten-free and dairy-free but it’s anything but flavour-free. The aubergine and courgette steaks are griddled until charred and then drizzled with an addictive orange and tamari (a wheat-free soy sauce) glaze.
See method- Serves 4
- 25 mins to cook
- 208 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 large courgette, cut lengthways into 1cm (1/2in) thick ‘steaks’
- 1 large aubergine, cut lengthways into 1cm (1/2in) thick ‘steaks’
- 3-4 tbsp olive oil
- 3 tbsp za’atar
- 2 oranges, zested and juiced (approximately 200ml)
- 2 tbsp maple syrup
- 1 tbsp tamari
- handful flat-leaf parsley, leaves torn
- green salad, to serve
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Shop ingredientsEach serving contains
- Energy
- 860kJ 208.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 14.4gProtein 4.0gFibre 3.3g
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- Preheat a griddle pan until smoking, then turn down to a medium heat and brush the courgette and aubergine steaks generously with the oil. Combine the za’atar and orange zest and rub into both sides of the steaks.
- Add the steaks to the griddle pan in batches and cook over a high heat for 5-7 mins until charred on both sides. Transfer to a plate or serving board. Repeat until all the strips are cooked.
- Put the orange juice, maple syrup and tamari in a pan and bring to the boil. Bubble for 8-10 mins until reduced and thickened. Pour over the steaks immediately, then garnish with the parsley and serve with a crisp green salad alongside.
- Tip: To make za'atar, mix dried oregano, thyme, toasted sesame seeds and a pinch of salt.
- See more Vegetarian recipes
