Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, aubergine steaks. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Aubergine Steaks is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Aubergine Steaks is something that I have loved my entire life.
Fill Your Cart With Color today! 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.
To begin with this particular recipe, we must first 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:
- Make ready Aubergines/Eggplants Halved and Wedged,
- Get Sea Salt,
- Take Canola / Peanut / Vegetable Oil, For Cooking
- Get Red Onion Thinly Sliced,
- Get Black Pepper,
- Make ready Garlic Finely Minced,
- Prepare Balsamic Vinegar,
- Prepare Soy Sauce,
- Prepare Maple Syrup,
- Make ready English Mustard,
- Take Water,
- Take Nori Flakes,
- Take Liquid Smoke,
- Make ready Shichimi Togarashi/Japanese 7 Spice, Pinch
- Take Parsley, For Garnishing
- Get Red Chili Thinly Sliced, For Garnishing
- Take Cauliflower Couscous, 2 Servings
Place aubergines on grill and cook. Brush over the aubergine steaks on both sides. Keep the cooked aubergine covered with foil to steam and keep warm while you cook the remaining slices. Whisk the tahini, yogurt, lemon juice and half the seeds with a little water until you can.
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.
Keep the cooked aubergine covered with foil to steam and keep warm while you cook the remaining slices. Whisk the tahini, yogurt, lemon juice and half the seeds with a little water until you can. Yes, this is another aubergine/eggplant recipe. As you have already known, I used to dislike aubergine/eggplant. Mainly because I have not tasted any great aubergine/eggplant dishes.
So that is going to wrap this up with this exceptional food aubergine steaks recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
