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.
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 paste
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