Thursday, April 21, 2011

Eggplant steaks

This isn't really a recipe, so much as instructions, but I made some eggplant a few weeks ago and forced an eggplant hater to try it. Turns out it got a vote of approval and now she's asking for the recipe. Here is an attempt at one.

2 medium sized eggplants
½ cup olive oil (more or less depending on the vessel you use to marinate)
salt to taste
chile powder to taste
2 garlic cloves, minced
balsamic vinegar to taste
2 T maple syrup
2 T BBQ sauce

Slice the eggplant lengthwise into 4 “steaks.” Fill a large bowl with warm, salted water and soak the eggplant sliced in it for about 15 minutes. I weigh them down with another bowl of water on top. Don't skip this step, it will cut a lot of the bitterness associated with eggplant.

I mix everything in the baking pan (not a baking sheet, think large brownie pan), this works fine with glass because it's easy to clean later. Taste the marinade and adjust spices and ingredients as you see fit. It should be slightly sweet to counter any possible bitterness, but you're not making eggplant candy (wait... mmmm).

Make some slits lengthwise in the eggplant to help it absorb the marinade. Place all of the slices in the pan and try not to put any on top of any others. I realize you could put everything into a ziplock bag and not have an issue, but I never do this, 1. because I don't have ziplock bags, 2. because this is a no trash diet, and 3. because plastic leaches nastiness into food.

Marinate for 15-20 minutes, then flip and marinate some more. I kind of shake the mixture around to coat the tops as well as soaking the bottoms.

Throw the whole thing in the oven and bake at 350 for about 10-15 minutes. Keep an eye on it. When the eggplants are nice and soft, but not mushy, they're done.

I like to serve it with brown rice.

Serves 4

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