AT A GLANCE
The secret to great barbecued eggplant? Don't take them off the grill until they've surrendered completely.
|01||Fold 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).|
|02||Barbecue 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.|
|03||Barbecue onions, turning occasionally, until blackened and tender (15-20 minutes). Remove charred outer skins to serve.|
|04||For dressing, whisk ingredients in a bowl and season to taste.|
|05||Scoop 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.|
A REALLY RICH, FULL-BODIED SHIRAZ. , suggested by MAX ALLEN