Roasted Eggplant Steaks with Veggie Meatless Mince Sauce #veganlovlie
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5 from 1 vote

Roasted Eggplant Steaks with Veggie Mince Sauce

Delectable Roasted Eggplant Steaks slathered with a flavoursome veggie meatless mince sauce - a tasty simple dinner that is low in carb and vegan keto-friendly.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: aubergine, eggplant, meatless sauce, vegan mince meat
Servings: 2
Calories: 443kcal
Author: Teenuja Dahari - veganlovlie.com

Ingredients

Eggplant Steaks

  • 1 large eggplant (I used the Barbarella variety), sliced into thick 2-cm slices
  • Olive oil for brushing

Veggie Meat Sauce

  • 170 g veggie mince meat [1 cup]
  • 180 ml crushed tomatoes [3/4 cup]
  • 50 g white mushrooms finely chopped [1/2 cup]
  • 1 small onion finely chopped (optional)
  • 1 - 2 garlic cloves finely chopped or minced (optional)
  • 1/2 tablespoon minced/grated fresh ginger root *see notes
  • 1/2 teaspoon ground cumin
  • 3/4  teaspoon sweet or smoked paprika
  • 1/2 teaspoon coriander powder
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1/2 teaspoon vegetable bouillon powder
  • 4 - 5 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 5 - 6 stems coriander leaves or cilantro [1/3 cup], finely chopped
  • Salt (if needed, soy sauce and vegetable bouillon powder already have salt)
  • Pepper to taste
  • 1 tablespoon coconut oil or olive oil

Instructions

Roast the Eggplants

  • Preheat the oven at 200C / 400F.
  • Slice the eggplant across into thick slices of about 2 cm (3/4 inch). If using the regular globe eggplant, slice them lengthwise.
  • Then score a crosshatch pattern into the flesh. Take care not to cut all the way through the flesh.
  • Place the eggplant slices on a baking tray lined with parchment paper or greased to keep the eggplant from sticking to the pan.
  • Brush the with some olive oil. Flip the slices and brush the other side.
  • Place in the oven and bake for 35 - 60 minutes (depending on the eggplant variety) until the flesh is tender.
  • To test for doneness, insert a fork into the flesh. It should slide it smoothly without any spongy resistance.

While the eggplant is roasting, make the veggie meat sauce.

  • Heat 1 tablespoon of coconut or olive oil in a skillet or saucepan on medium high heat.
  • Add the onions and garlic (if using) and the minced ginger.
  • Saute for about 1 minute then add the veggie mince meat.
  • Add the cumin, paprika and coriander powder. Stir to combine and saute for about 5 minutes.
  • 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.
  • Add crushed tomatoes, vegetable bouillon powder and the fresh thyme.
  • Add 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.
  • Turn off the heat and add the coriander leaves. Stir and taste, adjust the salt if necessary before serving.
  • 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!

Notes

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. 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.
*Make you own Ginger or Garlic pastehttps://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/
Leftover roasted eggplant can be cut into smaller pieces and added in this delicious Rice Salad with Aubergine and Lentils.
The veggie mince sauce can be kept frozen and reheated for later use.
Link to Roasted Eggplant Steaks with Veggie Mince Sauce Recipe -  https://veganlovlie.com/eggplant-steaks-veggie-mince-sauce/