by Leah Halmagyi


  • 1.2kg beef topside
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp Dijon mustard
  • 1 bunch thyme, finely chopped
  • 1 cup breadcrumbs (gluten free available)
  • 2 egg whites
  • 1 medium eggplant, diced
  • 2 red onions, thickly sliced
  • 2 sticks celery, sliced
  • 1 red capsicum, diced
  • 8 cloves garlic, sliced
  • ¼ cup extra virgin olive oil
  • 1 punnet cherry tomatoes, halved
  • 2 tsp red wine vinegar
  • 2 tsp brown sugar
  • 1 bunch basil leaves


Preparation time: 25 minutes
Cooking time: 1 hour 30 minutes
Serves: 4-6

1 Preheat oven to 140°C. Season the beef with salt and pepper. Mix the mustard, half the thyme, breadcrumbs and egg whites. Press onto the top of the beef, then arrange on a wire rack over a roasting pan and bake for 1 hour. Increase heat to 200°C and bake for 20 minutes. Set aside to rest.
2 Season the eggplant with salt and place in a sieve for 30 minutes, then rinse lightly. Fry the eggplant, onions, celery, capsicum and garlic in olive oil for 5 minutes, until softened, then add the tomatoes, vinegar and sugar and simmer for 10 minutes. Season with salt and pepper, then fold in the basil leaves.