Eggplant Steaks

If you\’re going to make that red velvet cake with cream cheese frosting for dessert (see the recipe post from Feb 1st), you\’ve got to make a meal worthy of it! Well thanks to none other than Gordon Ramsay, you have found a healthy steak recipe that uses eggplant! Now you can create the ultimate meal! Enjoy!



Eggplant “Steaks”:

  • 2 eggplants, stems trimmed (about 12 ounces each) 
  • 1 tablespoons cumin seed 
  • 1 tablespoon brown mustard seed
  • 1 tablespoon peppercorn medley
  • ½ teaspoon dill seed 
  • 3 tablespoons granulated garlic 
  • 4 teaspoons onion powder
  • 2 tablespoons smoked paprika 
  • 2 teaspoons mushroom powder 
  • 1 tablespoon dried rosemary (thyme or combination of both) 
  • cayenne or red pepper flakes, optional

Basting Jus:

  • 2 cups dry red wine (750 ml) 
  • 1 cup fresh beet juice 
  • 2 sprigs of fresh rosemary
  • 1 tablespoon vegan bouillon
  • 4 ounces (1 stick) vegan butter, cut into pieces
  • ¼ cup soy sauce or tamari 
  • 1-2 tablespoons vegan worcestershire
  • 1 tablespoons liquid aminos, to taste 


  1. Preheat the oven to 400˚F. 
  2. Prepare Eggplant “Steaks” – char each eggplant over an open-flame on your gas stove (alternatively you can broil, turning frequently). Using tongs, rotate eggplant until charred on all sides and just tender. Place in a baking dish big enough for both eggplants, cover tightly with plastic wrap and set aside until cool enough to handle. 
  3. Meanwhile, prepare steak rub – in a large saute pan toast cumin seed, mustard seed, peppercorn medley, and dill seed over medium-low heat until fragrant. Place in a spice grinder (alternatively pound in a mortar and pestle). Mix together with remaining spices, rub will keep for a few months stored in an airtight container. 
  4. Once eggplants are cool, peel away skins and discard. Season liberally on all sides with steak rub and salt. Drizzle with olive oil and pour enough wine to cover eggplant to lightly cover the bottom of the baking dish. Roast in the oven for 30-45 minutes, turning once, carefully with a fish spatula or tongs. Reason and roast for another 30 minutes.
  5. Prepare basting jus – in a wide-bottom saucepan bring remaining wine, beet juice, and rosemary to a rapid boil. Simmer over medium-high heat until mixture reduces to a ½ cup. Whisk in bouillon and vegan butter and stir to incorporate. Remove from heat, stirring in soy sauce, worcestershire, and seasoning with liquid aminos to taste. 
  6. Reduce heat to 300˚F and drizzle eggplant with ⅓ cup of jus and cook for 15-20 minutes, turning once. Continue to roast eggplant, basting periodically with jus until tender, slightly dehydrated and eggplant begins to resemble a steak*
  7. Serve steaks atop a heaping spoonful of creamy mashed potatoes, spooning glazed mushrooms around steak and a hefty drizzle of charred vegetable demi glaze.

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