Rare: 4 minutes on each side Med-rare: 5 minutes on each side (recommended) Medium: 6 minutes on each side Well-done: Not recommended
Substitute fillet with sirloin or rump steak.
Start by slicing the aubergines into 5mm thick slices.
Place the sliced aubergines on paper towels, sprinkle with salt and leave aside until needed. This will draw out any bitterness.
Roast the peppers by placing them directly onto the burner of a gas stove. Using a pair of tongs to turn it, cook on the flame until soft and nicely charred on all sides. If you do not have a gas stove preheat the oven to 200°C/390°F. Coat the peppers with olive oil, place on a baking tray and cook until soft.
In the meantime, make the mediterranean pesto by adding the basil, origanum, caper berries, almonds, garlic, olive oil and and lemon juice to a food processor or use a stick blender and blend into a paste.
Crumble the feta cheese and add the kalamata olives into the pesto and season with salt and freshly ground black pepper.
Once the peppers are cooked, place them in a plastic bag and let them steam for about 10 minutes, then roughly peel the skin off and deseed. Cut into large squares and set aside.
Heat a griddle pan, brush each aubergine slice with olive oil and cook in batches for 4 to 5 minutes, turning once, until softened and lightly charred around the edges. Set aside.
Season the fillet with salt and freshly ground black pepper. Heat a frying pan until smoking hot and cook the fillet to your preference (medium rare is recommended). See cooking guideline above and adjust the time according to the thickness of your steak.
Leave the meat to rest for half its cooking time before slicing it into slivers.
Fill each grilled aubergine slice with a slither of tender fillet, a roasted red pepper square and a dollop of mediterranean pesto. Wrap up the parcels and pin closed using a toothpick or cocktail stick. Serve with extra pesto for dipping.