Aubergine Steaks
Aubergine Steaks

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, aubergine steaks. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Aubergine Steaks is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Aubergine Steaks is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook aubergine steaks using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Aubergine Steaks:
  1. Get 1 Aubergines/Eggplants Halved and Wedged,
  2. Prepare Pinch Sea Salt,
  3. Take Canola / Peanut / Vegetable Oil, For Cooking
  4. Get 1 Red Onion Thinly Sliced,
  5. Make ready Pinch Black Pepper,
  6. Get 3 Cloves Garlic Finely Minced,
  7. Take 1.5 TBSP Balsamic Vinegar,
  8. Make ready 1.5 TBSP Soy Sauce,
  9. Prepare 1.5 TBSP Maple Syrup,
  10. Make ready 1 TSP English Mustard,
  11. Make ready 120 g Water,
  12. Get Pinch Nori Flakes,
  13. Make ready 1 TSP Liquid Smoke,
  14. Prepare Shichimi Togarashi/Japanese 7 Spice, Pinch
  15. Get Parsley, For Garnishing
  16. Prepare Red Chili Thinly Sliced, For Garnishing
  17. Get Cauliflower Couscous, 2 Servings
Steps to make Aubergine Steaks:
  1. Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe.
  2. 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.
  3. 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.
  4. Add in garlic. - - Saute until aromatic. - - Add in balsamic vinegar, soy, maple syrup and mustard. - - Saute until well combined.
  5. 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.
  6. Taste and adjust for seasonings with salt and pepper. - - Remove from heat. - - Serve with cauliflower couscous. - - Garnish with some parsley and chili. - - Serve immediately.

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