Instructions

1. Start off pre-heating your oven to 180 degrees Celsius (350 Fahrenheit).
2. poke the aubergine with a fork a few times and place on an oven tray. Add the peeled garlic cloves.
3. bake the aubergine and garlic for 30 to 40 minutes or until soft.

For the roll ups

1. Lay each steak on your board and if the steaks are a bit thick pound them a bit thinner.
2. Lay a few slices of zucchini and onion on the bottom part of the steak
3. season with salt and freshly ground black pepper. Paprika is also a nice addition
4. Roll the steak from the bottom up ensuring your vegetables stay inside the roll
5. use two toothpicks to keep the roll together.
6. Place the finished rolls in a oven dish and set aside

For the braising liquid

1. In a jug combine the all ingredients for the braising liquid and mix well. Adjust seasoning now before adding to the dish with the beef roll ups.
2. Pour over the roll ups
3. By this time your aubergine should be done or nearing completion
4. Remove it from the oven and let it cool down a bit.
5. Cover your oven dish with a lid or foil and place in the oven for an hour

For the aubergine puree

1. Place your cooled aubergine in a food processor along with the garlic cloves
2. Add the yoghurt and mint leaves
3. Pulse until you get a smooth puree
4. You want the skin broken down but don’t over process the mixture
5. Season to your liking and set aside

Finishing off

1. Remove the beef roll ups from the oven after an hour and remove the lid
2. Remove the roll ups to a plate and keep them warm
3. Place your oven dish with the braising liquid on the stove and bring up to a boil
4. You want the liquid thick enough to coat the back of a spoon
5. Pour the glaze over the roll ups
6. For serving add a good dollop of aubergine puree on a plate
7. Slice the roll ups into 4 or 5 slices and arrange on top of the puree
8. Add some freshly steamed broccoli that has been coated in salted butter.
9. Enjoy with nice glass of dry red wine. Merlot or a young Rioja will do.