Rib eye Steak with Creamy Mashed Potatoes, Eggplant Florets and Carrot Coulis

EGGPLANTS:
1. Cut 2 eggplants lengthwise about a third of an inch thick.
2. Season with salt and pepper.
3. Pan fry in olive oil until cooked and set aside.

MASHED POTATOES:
1. Boil at least 3-4 large potatoes.
2. Once fork tender, use a ricer or remove skin and mash while still hot.
3. Add 2 tbsp of butter, ½ cup milk, salt and freshly ground black pepper. Mash and set aside

CARROT COULIS:
1. Chop 1 large carrot, 1 large white onion and 2 cloves of garlic.
2. Boil in water and season with salt and pepper.
3. Once the carrots are fork tender drain and puree in a food processor or use an immersion blender together with ½ cup of the stock and set aside.

RIBEYE STEAK:
1. Season the Rib eye steak with chopped rosemary, salt and freshly ground black pepper.
2. Grill your steaks according to your preference (well done, medium well, medium rare or rare).
3. For the gravy you may use store bought gravies or in this case make your own.

To serve, place a good serving of mashed potato and make a well in the middle for the gravy. Roll the eggplants into florets and ladle in the carrot coulis around the mashed potatoes. Top with the steak and drizzle in the gravy. Add a sprig of rosemary for presentation.