A Detox client asked me today for a special recipe to impress her family when she goes back home. During her stay here, she has decided to change her diet to a whole, plant based diet. She came here as a meat eater but she discovered the benefits of eating vegan, for her health and also for the environment.
When she goes back, she wants to cook dinner for her whole family and show them how good a vegan meal can be. She also asked me to think of a dish that would remind them of a traditional “meat and side dish” meal. So for this request, I needed to think of something yummy and filling, to make everyone happy. I think a good Eggplant steak will do, with some veggies and a salad.
For this recipe you need 1 or 2 eggplants, depending on how many people you are going to feed. Usually, I serve 2 steaks per person. And I like to have leftovers for a badass sandwich the next day! You can peel the eggplant or not. If you don’t, wash them well.
1- Cut eggplant lengthwise into four ½-inch-thick slices to resemble steaks. (Some of the slices will be smaller than others, but all should be of equal thickness.) You can also slice them into rounds. It’s all for the look.
2- Sprinkle the slices with coarse salt and layer in a colander to drain for at least 30 minutes or for up to 2 hours. Rinse the eggplant slices under cold running water and dry well with paper towels, pressing to remove as much moisture as possible.
3- In a bowl, mix together:
1 cup of almond milk, 1 1/2 Tbs Dijon mustard and a few drops of Tabasco sauce (or hot pepper flakes).
2-3 TBs of ground flax seeds and 6-9 TBs of Spring water. Mix for a minute, until you have the texture of eggs. (1 TBs Ground flax seeds for 3 TBs water)
4- For the breadcrumb, mix in a blender:
2 toasted pieces of bread of your choice (whole wheat or gluten free), 1 TBs of nutritional yeast, some salt and pepper.
1 cup of sunflower seeds, 1 TBs of nutritional yeast, some salt and pepper.
Set aside on a plate.
5- On another plate, put some flour of your choice (whole wheat or gluten free). Coat the eggplant steak on both sides.
6- Soak the eggplant slices in the wet mixture, then in the breadcrumbs, on both sides.
7- Place all slices on a baking sheet with aluminum foil or wax paper. Poor some extra virgin olive oil on both sides.
8- Broil for 10 minutes, turning once, until the eggplant is tender and lightly browned on both sides.
9- I like to fry some mushroom and onion with that dish, to recreate the traditional Steak dinner.
10- You can serve this with the steamed veggies of your choice(carrot, broccoli, green beans, …), baked potato or home fries. Don’t forget to make a nice salad with a bunch of greens (kale, lettuce, arugula, spinach,…)