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:
- Eggplant: This is the main ingredient and forms the base of the dish.
- Hoisin sauce: Adds sweetness and umami flavor to the dish.
- Honey: Provides sweetness and helps to balance the savory flavors.
- Ketchup: Adds a tangy and slightly sweet flavor to the dish.
- Apple cider vinegar: Helps to balance the sweetness and adds a tangy flavor to the dish.
- Soy sauce: Adds umami flavor and saltiness to the dish.
- Worcestershire sauce: Adds depth of flavor and umami to the dish.
- Garlic: Adds a pungent flavor and aroma to the dish.
- Ginger: Adds a warm, spicy, and slightly sweet flavor to the dish.
- Olive oil: Used to coat the eggplant slices and adds flavor.
- Parsley: Used as a garnish to add a fresh, herby flavor to the dish.
- Red pepper flakes: Optional, but if used, add a spicy kick to the dish.
- Goat cheese crumbles: Optional topping that adds a creamy and tangy flavor to the dish.
Let’s Jump On In!
Slice the eggplant into 1-inch pieces and set them aside on paper towels to absorb any excess moisture. Whisk together the remaining ingredients and reserve half for a dipping sauce. Dip the eggplant into the remaining sauce and place it onto a hot grill or grill pan on your stove.
Grill the eggplant for a few minutes on each side, until grill marks appear and the eggplant is tender. Serve with the reserved sauce for dipping.
If you can’t grill outside due to bad weather (like me making this recipe), a grill pan on your stove works just as well.
While cooking, continuously brush each side of the eggplant slices with the sauce mixture. Cook the eggplant for about 2 minutes on each side, or less if the slices are thin, until beautiful grill marks appear and the eggplant is cooked through.
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, minced 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 the 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!