Beef with tamarind, fried eggplant and spinach salad

Ingredients

450 g	Scotch fillets, (3x150g fillets) (Main)
50 g	Tamarind pulp
½ cup	Water, (hot)
3 cloves	Garlic, (finely sliced)
3 tsp	Freshly ground black pepper
1 Tbsp	Soy sauce
3 tsp	Palm sugar, (grated)
1 Tbsp	Peanut oil
1	Eggplant, (diced)
4 handfuls	Baby spinach, (or one bag)
1	Lemon, (juice of)

Directions

1. Place the scotch fillet in a dish. Soak the tamarind pulp in the hot water for 30 minutes, then rub with your fingers before pushing through a strainer with the water. Pour over the beef.
2. Add the garlic, pepper, soy and palm sugar and leave to marinate for 30 minutes.
3. Line the steamer with baking paper and sit over a saucepan of simmering water. Remove the beef from the marinade, cover and steam for 15 minutes, in batches depending on the size of your steamer.
4. Meanwhile heat the peanut oil and fry the eggplant until golden. Toss with the spinach leaves and lemon juice.
5. Simmer the remaining marinade for 3 minutes. Serve the scotch fillet sliced with with the marinade spooned over it and accompanied by the eggplant and spinach salad.