Halve each eggplant lengthwise and place cut side down on a baking tray. Cook under an overhead grill (broiler) for 20 minutes or until charred on the outside and soft inside. Place in a bowl and cover with cling wrap.

Meanwhile combine spices with 2 tablespoons olive oil. Season and cover steaks with the spiced oil.

When the eggplant is cool enough to touch, remove and discard the skin. Place the flesh in a sieve and allow to drain. Coarsely chop the flesh and return to a bowl. Stir in tahini and lemon juice. Season taste and adjust as required.

While the eggplant is cooking and cooling, heat a BBQ or frying pan on a medium high heat. Cook steak strips for about 5 minutes, stirring as needed until browned on the outside but still pink in the middle.

Serve hot steak on a bed of the babaganoush with salad on the side.