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Scotch fillet with eggplant purée and miso butter


Create a healthy seasonal meal for your next family dinner or dinner party with this recipe from nutritionist Jacqueline Alwill's new book, 'Seasons to Share'.

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Many of us are happy to cook nutritious meals for ourselves, but when it comes to cooking for the family or entertaining, the element of health can be lost.

With her new recipe book Seasons to Share, Alwill wants to give everyone the confidence to create nourishing meals for all occasions. The book has more than 100 recipes for things such as a cleansing lunch, a healthier high tea, summer barbecues, beach picnics, cocktail parties and romantic date nights.

Here, Alwill shares a hearty winter recipe to satisfy any red meat craving while offering the peace of mind of a nutrient-rich meal.

“Creamy miso butter and really good-quality grass-fed, free-range meat are the key components of this dish,” she writes. “Both create an absolutely melt-in-your-mouth sensation that is incomparable; this is probably one of my favourite ways to eat red meat.”

Scotch fillet with eggplant purée and miso butter

Miso butter can also be used to melt over a piece of grilled salmon or trout, spread on toast then top with grilled mushrooms, or to fry scrambled eggs.


1 x 400g piece of Scotch fillet
2 large eggplants
1 tablespoon grapeseed oil
sea salt and freshly ground black pepper
small handful of baby spinach leaves
100g miso butter, softened (see below)
1 tablespoon finely chopped chives or microherbs, to garnish

Miso butter
100g butter, softened
1 tablespoons white miso paste


‘Seasons to Share’ by Jacqueline Alwill, $39.99, Murdoch Books.


Preheat the oven to 200°C and line a baking tray with baking paper. Take the meat out of the fridge so it has time to come to room temperature before cooking.

Slice the eggplants down the middle, keeping their top ends connected so you can join their halves back together. Rub a little grapeseed oil on the flesh, and then push the two halves back together; this will create a steaming effect during cooking. Put the eggplants on the baking tray and bake in the oven for 15 minutes.

While the eggplants are cooking, make the miso butter. Combine the softened butter and miso paste in the small bowl of a food processor or use a hand beater and beat until light and fluffy, then set aside. When the eggplant is cooked, remove it from the oven and allow to cool for a few minutes before handling. Separate the halves, scoop out the flesh and place it in a blender with a good pinch of salt and pepper. Blitz briefly to create a purée.

Season the meat well with salt and pepper. Heat an ovenproof frying pan on a high heat and drop a touch of oil into the pan, followed by the meat. Sear for 2 minutes on each side, then place in the oven to cook for a further 5 minutes. Remove from the oven, cover with foil and allow to rest for 5 minutes.

Prepare the plates while the meat is resting. If you want to cook the spinach, fry it gently in a pan over a medium heat with a drizzle of oil until just wilted. Evenly portion the eggplant purée on each plate, followed by a few leaves of raw or wilted baby spinach. Thinly slice the meat across the grain and create a fan of the pieces on top of the eggplant purée. Finish with a spoonful of miso butter to melt over each serving of meat and a sprinkle of herbs to garnish.

Serves 4


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