Vegan, Gluten Free
Elevated aubergine steaks
20 mins
Easy
8 Servings
For both our vegan and non-vegan friends, here’s a great alternative option to a traditional steak.
Brilliant Bases Used In This Recipe
Vegan Creamy Dressing
About This Recipe
For both our vegan and non-vegan friends, here’s a great alternative option to a traditional steak. Made with our hero vegetable for June 2022, the aubergine/eggplant, these are thick, succulent and meaty, while being packed with fibre and antioxidants.
We serve them with a simple salad and our fabulous BB Creamy Vegan dressing to create an excellent and super light dish for all the family.
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Ingredients
750g/26oz (3 medium sized) aubergines
150g/5oz miso paste
100g/4oz extra virgin olive oil
150g/5oz BB Vegan dressing
1-2 garlic cloves
A sprig of thyme
100g/4oz rocket
Salt and pepper to taste
Nutrition Per Serving
Calories
182
Fats
14G
Carbs
11G
Protein
3G
Method
Pre-heat the oven to 180C/60F (fan) or 200C/390F (convection)
Slice the aubergines and criss-cross score the flesh as per the video instructions
Make a mix of the miso paste with a little of the olive oil, brush the sliced aubergine on one side and allow to stand for five minutes
Heat a solid bottom frying pan, adding a light splash of oil the garlic and the thyme, then turn down to medium and add the aubergine slices miso-side down
These will begin to release water and caramelise on the contact surface, check after 2-3 minutes to ensure they are not burning and adjust the temperature if necessary.
Coat the side facing you with miso and spoon any juices over the aubergines
Flip over and cook on the other side for 4-5 minutes, until soft tender and slightly crispy on the outer edges
If you are batch cooking, keep the ones that are cooked warm in the oven
Serve with a drizzle of our vegan dressing and rocket leaves
