Soy Chilli & Ginger Eggplant Steak

Soy Chilli & Ginger Eggplant Steak that can be either grilled or fried. Perfect for the sunny days!
I love eggplant, always have. It can come across quite blant, however, when I was training as a chef, I was told that eggplant is basically a sponge, so you need to flavour it!
That is why in this recipe we have marinated the eggplant steaks before cooking.

To have the perfect eggplant steaks use a large straight eggplant if possible. Cut the edges of the eggplant, (both sides) then cut in half lengthways for a perfect thick steak – check out the image below:

After you have cut the edges, you cut across the middle!
Anyway! Do let me know how you found this Soy Chilli & Ginger Eggplant Steak recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Soy Chilli & Ginger Eggplant Steak

Elena

Soy Chilli & Ginger Eggplant Steak that can be either grilled for fried. Perfect for the sunny days!

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Prep Time 10 mins

Cook Time 8 mins

marinate time 1 hr

Total Time 1 hr 18 mins

Course Main Course

Cuisine American

Servings 2

Calories 150 kcal

Ingredients

  

1x2x3x

• 1 large eggplant cut as shown in the pictures
• Marinade ingredients:
• 1/2 cup/110ml of Dark soy sauce
• 2 limes zested & juiced
• 1 red chili sliced
• 2 tbsp of minced fresh ginger
• If frying the steaks
• 1-2 springs of thyme
• 2-3 cloves of crushed garlic
• 1 tbsp of vegan butter

Instructions

 

• Cut the eggplant as shown in the pictures above - 1 eggplant will produce 2 thick steaks.
• Add the eggplant steaks to a freezer bag and add the marinade ingredients.
• Shake the bag gently to ensure the marinade is evenly spread. Refrigerate for 1-hour minimum.
• If grilling, heat the grill and grill the steaks for about 4-5 minutes on each side.
• If frying, heat oil in a pan, then add the steaks, together with the thyme and garlic fry them for 1 minute, then add the butter and using a spoon, take some of the juices in the pan and pour them on top of the steaks. Fry for another 4-5 minutes then serve!

Notes

store the remaining cooled steaks in the fridge for up to 2 days.

Nutrition

Serving: 1steakCalories: 150kcalCarbohydrates: 8.7gProtein: 1.2gFat: 15.3gFiber: 3.3g

Keyword eggplant, marinate, steak, summer, vegan

Tried this recipe?Let us know how it was!

More Eggplant Recipes:

1. Oil-Free Red Lentil Eggplant Curry
2.Oil-Free Roasted Eggplant Chickpea Salad
3.Oil-Free Creamy Vegan Tomato & Eggplant Bake
4.Easy Roasted Garlic Eggplant Hummus