Eggplant Steaks with Pesto Yogurt and 'Steak' Sauce
Ingredients
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Water -- 3/4 cup
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Raisins -- 1/4 cup
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Balsamic vinegar -- 1/2 cup
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Dijon mustard -- 1/4 cup
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Black pepper -- 1/4 tsp
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Garlic cloves, peeled -- 2 each
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Maggi Seasoning -- 4 g
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Minor’s Classical Reductions Reduced Vegetable Stock -- 3/4 cup
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Onion, chopped -- 2 Tbsp.
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Celery seed -- 1/2 tsp.
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Salt -- 1/4 tsp.
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Orange, fresh, whole -- 1/2 each
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Ground cloves -- 1/8 tsp.
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Minor’s GreenLeaf Basil Pesto Gluten Free -- 1 cup
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Ricotta cheese -- 1 cup
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Plain yogurt -- 1 cup
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Lemon zest -- 1 tsp.
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Olive oil -- 1/2 cup
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Minor’s Roasted Garlic Flavor Concentrate -- 1 Tbsp.
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Eggplant, cut lengthwise into ½-in steaks -- 4 each
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Hazelnuts, toasted, roughly chopped -- 1/2 cup
Preparation
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1For the “steak” sauce, combine the water, raisins, vinegar, Dijon, black pepper, garlic, Maggi, vegetable reduction, onion, celery seed, salt, orange (juice into the saucepan, then add the rind), and cloves in a small saucepan over medium-low heat. Bring to a simmer, turn off heat, and let steep 30 minutes.
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2Remove orange rind from sauce. Puree sauce in a blender, pass through a strainer, and refrigerate until ready to use.
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3For the pesto yogurt, fold together the pesto, ricotta, yogurt, and lemon zest, and refrigerate until ready to use.
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4Preheat an oiled grill to medium-high. Whisk together the olive oil and roasted garlic concentrate in a small bowl.
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5Brush the garlic oil onto each eggplant steak and grill, flipping once, until the eggplant is tender and both sides have been grill-marked.
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6To serve, top each eggplant steak with a dollop of the basil yogurt, a drizzle of steak sauce, and a garnish of toasted hazelnuts.
Components
