Picnic Bread with Layers of Grilled Brinjal, Avocado & Sundried Tomato Beef Fillet

Ingredients

• one large farmstyle round bread

• small brinjal (=eggplant), 150g

• medium avocados

• 60ml olive oil

• 50g crushed garlic

• 1 medium red bell pepper, 150g

• 500g rump minute steaks (or 1X 500g cunk sliced into very thin slices)

• 250ml Hot Peri Peri marinade or Roasted Red Capsicum Marinade

Instructions

Marinade meat in the Roasted Red Capsicum marinade

Cut the top of the bread and hollow the inside out. Leave a 1 ½ cm wand.

Slice the brinjal into thin slices, and layer on a flat baking sheet.

Deseed the Capsicum and into segments. Place next to the brinjal on the baking sheet.

Drizzle with the olive oil and garlic and roast under a grill until slightly charred. Remove from heat.

Panfry the marinated meat quickly ( 1 minute on each side )

Layer the inside of the bread with the Roasted Capsicum. Season

Place a layer of grilled brinjal on the capsicum.

Layer the meat on the grilled brinjal

Slice the avocado into slivers and layer on top of the meat. Pour the pan juices over the avocado.

Press all the layers down firmly and replace the “lid of the bread”Slice into 5 cm chunks and serve with a green salad.