Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, aubergine steaks. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. Yes, this is another aubergine/eggplant recipe.
Aubergine Steaks is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Aubergine Steaks is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have aubergine steaks using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Aubergine Steaks:
- Get 1 Aubergines/Eggplants Halved and Wedged,
- Prepare Pinch Sea Salt,
- Get Canola / Peanut / Vegetable Oil, For Cooking
- Prepare 1 Red Onion Thinly Sliced,
- Get Pinch Black Pepper,
- Get 3 Cloves Garlic Finely Minced,
- Make ready 1.5 TBSP Balsamic Vinegar,
- Make ready 1.5 TBSP Soy Sauce,
- Get 1.5 TBSP Maple Syrup,
- Get 1 TSP English Mustard,
- Prepare 120 g Water,
- Make ready Pinch Nori Flakes,
- Prepare 1 TSP Liquid Smoke,
- Get Shichimi Togarashi/Japanese 7 Spice, Pinch
- Prepare Parsley, For Garnishing
- Take Red Chili Thinly Sliced, For Garnishing
- Take Cauliflower Couscous, 2 Servings
Divide the orange zest between the steaks, then top each with the dukkah. 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. In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar.
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. 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. Add the eggplant rounds to the flour bag (you should be able to fit them all in at once). Seal and shake until well coated. One at a time, take the floured eggplant rounds (shake off excess flour) and dip into the egg until well coated, then drop into the panko ziplock bag and shake, toss and pat until well coated.
So that is going to wrap it up with this exceptional food aubergine steaks recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
