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.
Salt(if needed, soy sauce and vegetable bouillon powder already have salt)
Pepper to taste
1tablespooncoconut oilor 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 paste - https://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/