Saturday, August 4, 2007

Eggplant Steaks

This is an Alton Brown recipe and it turns out pretty well - if you are somebody who doesn't like eggplant, that is fine, but if you are somebody who finds eggplants in their purple rotundity a bit daunting, I encourage trying this recipe. They can be made in the toaster oven and they are fairly easy and turn out pretty good (while being hard to screw up).


1/4 cup Worcestershire sauce
1/4 cup thick steak sauce
1/2 cup olive oil
2 tablespoon honey
2 teaspoons apple cider vinegar
Kosher salt and fresh ground pepper
8 (1/2-inch) eggplant slices, purged with salt
1 cup grated Parmesan
3 tablespoons chopped parsley, optional


1 oven set to Broil
1 shallow jelly-roll pan
Pastry brush (if you don't own a silicone one already, buy one)
1 small mixing bowl
Paper towels

  1. In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
  2. Pat your eggplant dry with paper towels.
  3. With a pastry brush apply the sauce to both sides of the eggplant.
  4. Place eggplant rounds onto a sheet tray fitted with a rack.
  5. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side.
  6. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese.
  7. Serve plain or sprinkle with freshly chopped herbs.

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