vegetable pasties<\/a> that I like to keep in the freezer for quick snacks.<\/p>\n\n\n\nFor days where we want something lighter and low in carb, roasted vegetables topped with this flavoursome sauce and a side salad work just perfectly.<\/p>\n\n\n\n
Roasted Eggplant Steaks with Veggie Mince Sauce<\/h2>\n\n\n\n Slicing the eggplant into steaks allows them to roast a little faster than when they are cut into halves lengthwise. The roasting time will vary depending on the variety and size of the eggplant. The Barbarella steaks took about 35 minutes. If you are using globe eggplant cut into halves, they may take up to one hour to roast. <\/p>\n\n\n\n
The oven is doing all the work though, and during that time you can make the veggie meat sauce. In fact, the sauce itself is made in about 20 minutes including prepping time. So, this dish makes quite an easy weekday meal that is also really satisfying.<\/p>\n\n\n\n
Roast the Eggplants<\/strong><\/em> Start by preheating the oven at 200C \/ 400F.<\/p>\n\n\n\nSlice the eggplant across into thick slices of about 2 cm (3\/4 inch). If using the regular globe eggplant, slice them lengthwise.<\/p>\n\n\n
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<\/picture><\/figure><\/div>\n\n\n Then score a crosshatch pattern into the flesh. Take care not to cut all the way through the flesh.<\/p>\n\n\n\n
Place the eggplant slices on a baking tray lined with parchment paper or greased to keep the eggplant from sticking to the pan. This will also make cleaning up easier afterward. <\/p>\n\n\n\n
Brush the with some olive oil. Flip the slices and brush the other side.<\/p>\n\n\n\n
Place in the oven and bake for 35 – 60 minutes (depending on the eggplant variety and how you’ve cut them) until the flesh is tender. To test for doneness, insert a fork into the flesh. It should slide it smoothly without any spongy resistance.<\/p>\n\n\n
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<\/picture><\/figure><\/div>\n\n\nWhile the eggplant is roasting, make the veggie meat sauce.<\/strong><\/em><\/p>\n\n\n\nHeat 1 tablespoon of coconut or olive oil in a skillet or saucepan on medium high heat. Then, add the onions and garlic (if using) and the minced ginger*. Saute for about 1 minute and then add the veggie mince meat.<\/p>\n\n\n\n
Now add in the cumin, paprika and coriander powder. Stir to combine and saute for about 5 minutes.<\/p>\n\n\n\n
When the veggie mince starts to dry up or sticks to the pan, add the soy sauce. Then, add the mushrooms and saute for a couple more minutes.<\/p>\n\n\n\n
At this stage you can add the crushed tomatoes, the vegetable bouillon powder, the fresh thyme and a little water if you need more sauce. Stir to combine, cover and bring to a simmer. Lower the heat and simmer for 12 – 15 minutes while stirring occasionally.<\/p>\n\n\n\n
Turn off the heat and add the coriander leaves. Stir and taste, adjust the salt if necessary before serving.<\/p>\n\n\n\n
To serve, top each eggplant steak with a generous ladle of the veggie meat sauce. Garnish with some extra coriander leaves and drizzle with some extra olive oil if desired. Sprinkle with pepper to taste. Enjoy immediately!<\/p>\n\n\n\n
Leftover roasted eggplant can be cut into smaller pieces and added in this delicious Rice Salad with Aubergine and Lentils<\/a>.<\/strong><\/p>\n\n\n\n*Make you own Ginger or Garlic paste<\/a>.<\/strong><\/p>\n\n\n\nRecipes (description and instructions) are copyright \u00a9 Teenuja Dahari – Veganlovlie.com and may not be republished\/reprinted on other websites or elsewhere without expressed written permission from the author.<\/em><\/p>\n\n\n\n