Eggplant Steak with Tuna and Tomatoes

First, preheat a non-stick skillet. Cut the eggplant into steaks (i.e., slice lengthwise) about 2-2.5 cm thick. Next, make crosshatch cuts in the eggplant flesh, 1-1.5 cm deep and spaced 1-1.5 cm apart. Repeat this on both sides.

Once the skillet is hot, sear the eggplant dry on both sides for 2 minutes per side.

Season the eggplant with salt, freshly ground pepper, and a sprinkle of chopped garlic. Cook for another minute, this time with the lid on so the steak steams through nicely. Let the cooked eggplant rest in the covered skillet off the heat for 2 minutes.

Meanwhile, prepare the salad. Slice the cherry tomatoes however you like. Toss them with thinly sliced red onion and cilantro leaves, then season with salt, freshly ground pepper, and a drizzle of unrefined vegetable oil. Toss gently while lightly crushing the tomatoes.