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Soy Chilli & Ginger Eggplant Steak

Soy Chilli & Ginger Eggplant Steak

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Soy Chilli & Ginger Eggplant Steak that can be either grilled for fried. Perfect for the sunny days!
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Prep Time 10 minutes
Cook Time 8 minutes
marinate time 1 hour
Total Time 1 hour 18 minutes
Course Main Course
Cuisine American
Servings 2
Calories 150 kcal

Ingredients
  

  • 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: 1steakFiber: 3.3gCalories: 150kcalFat: 15.3gProtein: 1.2gCarbohydrates: 8.7g
Keyword eggplant, marinate, steak, summer, vegan
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