Eggplant has a rich, velvety texture when cooked, so it makes a good vegetable-based meat substitute for beef in this classic bistro steak recipe.
Recipe tags: vegetable base, easy difficulty, main, vegetarian, skillet
| ½ cup | olive oil, divded |
| 4 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| 9 slices | peeled eggplant (cut lengthwise), about 1-inch thick |
| ⅓ cup | cold unsalted butter |
| 1 | onion, minced |
| 4 cloves | garlic, minced |
| 2 sprigs | fresh rosemary |
| 1 tbsp | tomato paste |
| 1 tsp | ground cumin |
| ½ tsp | black pepper |
| ½ cup | red wine |
| 1 tbsp | finely chopped fresh chives |
In small bowl, whisk together 1/4 cup oil and 1 tbsp Seasoned Vegetable Base.
Using sharp knife, score eggplant slices by making small incisions in a crosshatch pattern. Brush eggplant with Seasoned Vegetable Base mixture.
Into large skillet set over medium-low heat, add 2 tbsp oil. In batches to avoid crowding, cook eggplant slices, flipping hallway and adding oil as necessary, for 8 to 10 minutes or until golden brown and tender. Using tongs, transfer to plate and keep warm.
To large skillet, add butter, onion, garlic and rosemary. Cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in tomato paste, cumin and pepper. Cook, stirring, for 1 minute.
Stir in wine; bring to a boil. Reduce heat to medium and cook, stirring occasionally, for 2 to 3 minutes or until slightly reduced. Add remaining Seasoned Vegetable Base and 1/4 cup water. Cook, stirring occasionally, for 5 to 8 minutes or until sauce starts to thicken. Discard rosemary sprigs.
Serve sauce over eggplant steaks and garnish with chives.
Tips: To make this a vegan dish, substitute butter with vegan butter. If eggplant is not cooked until tender, it will have an unpleasant spongy texture.