Aubergine Steaks. 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. Add the aubergine halves to the pan or directly to the metal bars over the barbecue coals, cut sides down.
As you have already known, I used to dislike aubergine/eggplant. Mainly because I have not tasted any great aubergine/eggplant dishes. Not until after I learn how to cook, only then I began to adore this wonderful. You can have Aubergine Steaks using 17 ingredients and 6 steps. Here is how you cook that.
Ingredients of Aubergine Steaks
- You need of Aubergines/Eggplants Halved and Wedged,.
- It's of Sea Salt,.
- Prepare of Canola / Peanut / Vegetable Oil, For Cooking.
- You need of Red Onion Thinly Sliced,.
- Prepare of Black Pepper,.
- You need of Garlic Finely Minced,.
- You need of Balsamic Vinegar,.
- You need of Soy Sauce,.
- It's of Maple Syrup,.
- Prepare of English Mustard,.
- It's of Water,.
- Prepare of Nori Flakes,.
- You need of Liquid Smoke,.
- Prepare of Shichimi Togarashi/Japanese 7 Spice, Pinch.
- Prepare of Parsley, For Garnishing.
- It's of Red Chili Thinly Sliced, For Garnishing.
- You need of Cauliflower Couscous, 2 Servings.
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. 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.
Aubergine Steaks instructions
- 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..
To make this steak is super easy. Just add a drizzle of olive oil to a heavy bottomed frying pan and put on a high heat. In fact, my Black Garlic Glazed Aubergine Steaks prove quite the opposite. Today's Black Garlic Glazed Aubergine Steaks are by far the best veggie steaks I've ever eaten. I'll go further, my meat-eating friends: I am happy to replace my beef steak for an aubergine steak,.
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