Its beauty is skin deep. It’s not going to win any beauty contests.
Although eggplant isn’t going to win any beauty awards, it is probably the most versatile veggie on the market. I can’t think of any way that you can’t cook it. You can steam, boil, bake, broil, grill, chop, mash and slice it. Calling thick slices steaks might be a stretch, but I don’t know what else to call these amazingly chunky, tender and oh so delicious slices.
Oftentimes eggplant becomes a chore to cook. Too many steps. Too much oil. Tedious to peel. But not this preparation. It is quick, fuss-free and done in 6 minutes.
Thickly slice the eggplant with the peel, coat with cooking spray and sauté on each side until charred, about 6 minutes. Then toss the slices in a vibrant sauce of oil, brown sugar, soy sauce, miso and a few pepper flakes. Then garnish with cilantro or parsley.
Eggplant doesn’t get easier or tastier than this.
Sweet & Spicy Glazed Eggplant Steaks
1 pound eggplant
2 tablespoons vegetable oil, such as canola\
1 tablespoon golden brown sugar
1 tablespoon soy sauce
2 teaspoons white miso
1/4 teaspoon crushed red pepper
2 tablespoons chopped fresh cilantro or Italian parsley
Heat a cast iron skillet or grill pan over high heat. Coat with cooking spary. Cut eggplant into 3/4 inch thick rounds. Coat generously with cooking spray. Cook, turning occasionally, until charred and tender 6 to 8 minutes.
In a large bowl, whisk together the oil, brown sugar, soy sauce, miso and red pepper. Add eggplant slices and toss to coat. Sprinkle wiith chopped cilantro or parsley.
Makes 3 servings.
