I’m sticking firm, so far thankfully, to my resolution of keeping my New Year’s Eve menu simple, healthy and delicious. These hearty eggplant steaks are my favourite weekday meal because they come together in minutes but actually look so party chic and taste so insanely delicious that it’s only fair to make them a part of any festive menu.
The prep is easy and mostly hands off time for you to do other stuff while the eggplants are sitting with salt or getting marinated. The actual cooking gets done in minutes. But salting the eggplants is necessary because it draws out some of the bitter water and leaves the eggplants ready to absorb more flavour from the marinade.
Eggplants come in different sizes and shapes. It’s easier to cut thick steaks out of large, round eggplants. This delicious vegetable is low in calories, rich in fibre that keeps you full and flavonoid that protects cells from damage.
The grilled egg plant steaks are very satisfying and meaty in texture and can be paired with a number of sides including bread, beans and pasta but my favourite way is to serve pineapple salsa and Greek yogurt with them. If you heart eggplant and looking for a new spin on it, this is just the thing for you!
2 large round eggplants
1/4 cup vinegar
1/4 cup soy sauce
1 teaspoon mustard sauce
2 tablespoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cinnamon powder
1 teaspoon red chilli powder or to taste
1/2 teaspoon black pepper
Salt to taste
1 tablespoon corn flour
Oil to grease the pan or skillet grill
This Is what You Do:
Remove stems and cut eggplants into 1/2 inch thick slices. Sprinkle with a little salt, leave to sweat for 20 minutes. Rinse after 10 minutes and pat dry the slices.
Mix together all the ingredients, except corn flour and oil, in a deep dish. Add eggplant slices to the marinade. Refrigerate for 15 minutes.
Lightly grease a skillet grill, frying pan oven tray. Heat the skillet/pan on medium heat.
Remove eggplant slices from marinade, save the marinade.
Place eggplants in a single layer. Cook till the eggplants are tender inside and nicely browned on the outside. Flip and cook the other side (almost 4-5 minutes on each side). Or you can chuck them under oven broiler. Cook 2 minutes on each side.
Add the marinade to a small sauce pan. Bring to a simmer. Dilute corn flour with a little water, add to the sauce. Stir till the sauce thickens a bit and comes together.
Serve eggplant steaks hot, drizzle the sauce over them or serve on the side.
To complete the meal, serve with tomato or pineapple salsa.