Spice-coated top sirloin roast served on eggplant caviar

Spice-coated top sirloin roast served on eggplant caviar
  • 4 servings
  • 0:10 Preparation
  • 1:30 Cooking
  • 2:30 Total Time


Add all
  • 1 lb
    (454 g)

    top sirloin butt roast

  • 2 tsp.
    (10 mL)

    ground cumin

  • 1 tsp.
    (5 mL)

    Harissa sauce

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar (or lemon juice)

  • 2

    garlic cloves

  • ground pepper

  • Salt

  • 1

    mid-sized eggplant

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • olive oil


Preheat oven to 375°F (190°C).

Mix cumin, harissa sauce, balsamic vinegar and garlic. Coat the roast with the mixture and marinate 30 minutes.

Cook the meat in the oven until rare, 145° F (65°C). Let stand about 20 minutes.

Eggplant caviar

Grill eggplant until skin darkens and crackles.

Place in a pie plate and continue cooking in the oven at 375°F (190°C) for 45 minutes. The eggplant will be very soft.

Remove the flesh and place in a bowl. Crush with a fork. Fold in the lemon juice and olive oil until the mixture is smooth. Season and serve

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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