Who let the Whos out of Whoville? That’s seriously how I felt while picking out the ingredients for this week’s challenge. Even the cashier at the grocery story noticed the theme and commented “Do you like purple foods?” Yes, random cashier, I do like purple foods.
Here’s what you need for some awesome eggplant steaks:
Slice your eggplant into 1 inch slices, then set aside on paper towels to soak out as much moisture as you can.
Whisk together the rest of the ingredients and reserve half for a dipping sauce. Next dip the egg plant into the remaining sauce and slap onto a screaming hot grill. Or a grill pan on your stove, because there’s a foot of snow outside.
Continually brush each side with the sauce as you cook for about two minutes per side, less if they are thin, and until beautiful grill marks are on your ‘steaks.’
And there you have it! Eggplant Steaks! Garnish with goat cheese and enjoy.
- 1 medium eggplant
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 3 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic minced
- ½ tablespoon ginger minced
- 1 tablespoon olive oil
- 1 teaspoon parsley
- 1 teaspoon red pepper flakes optional, to taste
- ½ cup goat cheese crumbles optional, for topping
- Slice eggplants into one inch pieces and set onto paper towels to remove as much moisture as possible.
- While you dry your eggplants, combine the hoisin, honey, ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, minced garlic, ginger, olive oil, parsley, and red pepper flakes in a small bowl. Reserve half for dipping later.
- Preheat a grill pan over medium high heat and coat with cooking spray.
- Dip your dried eggplant into the remaining dip and place onto grill, for about 2 minutes per side, rotating 90 degrees to achieve criss-crossing grill lines.
- Brush continuously with the sauce until a sticky coating forms. Serve with a side of sauce and enjoy!