Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, aubergine steaks. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Aubergine Steaks is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Aubergine Steaks is something which I’ve loved my entire life.
Arrange the aubergine slices on a large baking sheet in a single layer. Team aubergine steaks with sweet peperonata salsa for the perfect vegan barbecue recipe. Ready in less than half an hour, it'll give you plenty of time to relax and enjoy a cool drink in the sun.
To get started with this recipe, we have to prepare a few ingredients. You can cook aubergine steaks using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine Steaks:
- Get 1 Aubergines/Eggplants Halved and Wedged,
- Get Pinch Sea Salt,
- Make ready Canola / Peanut / Vegetable Oil, For Cooking
- Get 1 Red Onion Thinly Sliced,
- Prepare Pinch Black Pepper,
- Take 3 Cloves Garlic Finely Minced,
- Get 1.5 TBSP Balsamic Vinegar,
- Make ready 1.5 TBSP Soy Sauce,
- Take 1.5 TBSP Maple Syrup,
- Take 1 TSP English Mustard,
- Get 120 g Water,
- Get Pinch Nori Flakes,
- Take 1 TSP Liquid Smoke,
- Get Shichimi Togarashi/Japanese 7 Spice, Pinch
- Make ready Parsley, For Garnishing
- Take Red Chili Thinly Sliced, For Garnishing
- Make ready Cauliflower Couscous, 2 Servings
Divide the orange zest between the steaks, then top each with the dukkah. Transfer the eggplant steaks to individual serving plates and sprinkle with the feta cheese, tomatoes, cucumbers and chopped parsley and top with a squeeze of lemon. Amp up eggplant by coating it in a soy sauce, balsamic vinegar, and olive oil before grilling it to crispy, brown perfection. A great side or sandwich topping.
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.
For aubergine recipes packed with flavour and goodness try these from Jamie Oliver, with a range of dips, starters and mains there's something for everyone.. Warm aubergine, pomegranate and harissa salad. Score the aubergine flesh into diamonds, being careful not to cut all the way through. Rub the oregano and seasoning into the aubergine with your fingers, then transfer to the baking tray. Steak with miso aubergine and crunchy salad.
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