Eggplant Steak with Chickpea Salad and Mushroom/Tomato Rice

I went to a wedding at the Toronto Botanical Garden a couple of weeks ago. It was a beautiful ceremony and I was able to catch up with some high school friends. For the reception, they served eggplant steaks along with many delicious dishes. The eggplant steak caught my attention.

Eggplant is one of those vegetables that I generally order a restaurant and for some reason, I don’t use it often in cooking. We received many eggplants from Transpire Organic over the last couple of weeks. I am learning new ways to prepare eggplants.

I consulted many sources, including FAST & EASY DINNER: EGGPLANT STEAK WITH CHICKPEAS, Mediterranean Eggplant Steaks and Orzo Salad with Walnuts, Oregano and Tomatoes, and Eggplant Steaks With Tomato Salad. I made a few modification due to the amount of ingredients I had.

Eggplant Steak

For the breadcrumb coating, I used 2-1/2 cup of bread crumbs, a dash of dry parsley, 1 tablespoon of parmesan cheese, salt and pepper, 1 tablespoon of chopped fresh basil, and a dash of chilli powder.

In a bowl, whisk 1 egg and 1/3 cup of milk (approximately).

Preheat the oven to 375 degrees Fahrenheit.

Slice the eggplants into 1/2-inch thick slices. I used two medium eggplants for this (served 4 people).

Oil the baking sheet.

Dip eggplant slices in the egg mixture with one hand and transfer to the breadcrumb mixture. Use the other hand to “stick” the breadcrumb mixture on the eggplant by pushing the slices gently with your hand. Turn and do the same to the other side. Place the slices on the baking sheet.

Bake for 12 minutes. Turn the slices over and bake for another 12 minutes or until the colour is golden brown. Pierce with a fork to make sure eggplant is done.

While the eggplant is baking, I made a chickpea salad and used leftover rice to make mushroom/tomato rice.

Chickpea Salad
1 can of chickpea, drained
2 red peppers, roasted and sliced (How to Roast Pepper)
Feta cheese, about 1/4 cup of it, cubed
Kalamata olives, approximately 1/4 cup
A dash of parsley and oregano

Mix these ingredients together in a bowl. For the dressing, we just used balsamic vinegar and olive oil.

Mushroom/Tomato Rice
2 cups of leftover cooked rice
1 cup of sliced mushrooms
Approximately 1/2 cup of tomatoes, diced
1 small onion, chopped
1 tablespoon of butter
A dash of soy sauce

Melt the butter in a pan over medium heat. Cook onions until they are tender then add mushrooms and tomatoes. Cook for a few minutes and add rice and soy sauce. The rice only needs to be heated up.

The eggplants were good but weren’t as good as the ones from the wedding. It was nice and crispy on the outside but moist and tender on the inside. Certainly something I will try making again. Next time, I might try using panko.

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