Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, aubergine steaks. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Slice each aubergine in half from stalk to base. Put a griddle pan over a medium heat, if using the hob, or make sure the coals of a barbecue are white hot with no trace of flame remaining. Yes, this is another aubergine/eggplant recipe. As you have already known, I used to dislike aubergine/eggplant.
Aubergine Steaks is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Aubergine Steaks is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have aubergine steaks using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Aubergine Steaks:
- Prepare Aubergines/Eggplants Halved and Wedged,
- Prepare Sea Salt,
- Prepare Canola / Peanut / Vegetable Oil, For Cooking
- Prepare Red Onion Thinly Sliced,
- Get Black Pepper,
- Take Garlic Finely Minced,
- Take Balsamic Vinegar,
- Get Soy Sauce,
- Get Maple Syrup,
- Get English Mustard,
- Get Water,
- Make ready Nori Flakes,
- Prepare Liquid Smoke,
- Take Shichimi Togarashi/Japanese 7 Spice, Pinch
- Take Parsley, For Garnishing
- Take Red Chili Thinly Sliced, For Garnishing
- Make ready Cauliflower Couscous, 2 Servings
Just add a drizzle of olive oil to a heavy bottomed frying pan and put on a high heat. Directions In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Pat your eggplant dry with paper towels. Slice eggplants lengthwise ½" thick into long "steaks." Brush with oil and season with salt and pepper on both sides.
Instructions to make Aubergine Steaks:
- Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe.
- Rub the eggplant cut surface with some salt. - - Set aside on a wire rack for about 15 mins. - - This will draw out excess moisture from the eggplants. - - Pad the eggplants dry with a kitchen paper.
- In a skillet over medium heat, add oil. - - Once oil is heated up, add in onion and eggplant. - - Season with salt and pepper. - - Saute until the onion is slightly caramelized and the eggplant is browned on both sides.
- Add in garlic. - - Saute until aromatic. - - Add in balsamic vinegar, soy, maple syrup and mustard. - - Saute until well combined.
- Add in water. - - Stir to combine well. - - Bring it up to a simmer and turn the heat down to low. - - Continue simmering until the liquid has reduced by half and has become syrupy. - - Add in nori, Japanese 7 spice and liquid smoke. - - Saute to combine well.
- Taste and adjust for seasonings with salt and pepper. - - Remove from heat. - - Serve with cauliflower couscous. - - Garnish with some parsley and chili. - - Serve immediately.
Pat your eggplant dry with paper towels. Slice eggplants lengthwise ½" thick into long "steaks." Brush with oil and season with salt and pepper on both sides. Cutting the eggplant lengthwise gives it the look of a steak and eggplant naturally has a meaty texture and flavor. It's super crispy while being baked in the oven with minimal oil. Making this plant based eggplant steak a healthy, less greasy alternative to fried eggplant.
So that’s going to wrap this up for this special food aubergine steaks recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
