Hello everyone! How are we doing today! Well it’s about to get even better because I have for you a savory entree! This balsamic eggplant steak recipe is my first detailed recipe up on the blog, so you will have to tell me how you feel about it!! We had it for dinner last night and it was a huge hit with the fam.
Eggplant is a great meat substitute. It has a meaty texture much like mushrooms and it’s a great replica when comparing it to steaks (so my husband tells me), which is great since it’s naturally low in calories and full of fiber. Eggplants come in many sizes and variety. I like to use little Chinese eggplants when I’m feeling fancy:) It’s also very filling and delicious so double plus! I topped it with cashew cream and a tomato salad which really brightens up the meal!
Health benefits are high and wide. Eggplant purifies the blood, protects the brain and heart, naturally low in calories, prevents cancer, assists in aiding stomach ulcers, and more! Its pretty amazing what one vegetable can do for our bodies. The recipe is below and I highly recommend trying out soon!
1 cup of cashews
2 teaspoons fresh lemon juice
1 teaspoon apple cider vinegar
Optional: pinch of sea salt
In a bowl, combine 1 cup of cashews and enough water to cover them and soak for 8 hours or overnight. Drain and rinse cashews and transfer them to a blender with ½-1 cup of water. Less water will make it thicker. Blend on high speed until the cream is smooth. If wanting the cashew cream to be a bit savory, add a bit of sea salt, if desired.
1 large eggplant, sliced into 1 inch rounds
2 cloves of garlic
¼ cup balsamic vinegar
¼ tsp. salt
black pepper to taste
Slice eggplant into 1 inch round steaks. Place eggplant steaks in a flat container with a lid. Add balsamic vinegar, salt and pepper and shake to cover eggplant steaks. Preheat oven to 400. Make cashew cheese from raw cashews that have been soaked. Put the eggplants in the oven at 400 for 20 minutes. While eggplant is baking, make the tomato salad. Dice tomatoes and add lemon and cilantro in a bowl. Let the tomato mixture sit out. Remove eggplant from the oven after 20 minutes, layer with cashew cream and then tomato salad.
This dish truly is divine and satisfying! I highly recommend trying it out in the kitchen and make it into your own. I have seen people adding spinach to the cashew cream to give it a twist and input some more greens! I haven’t tried that out yet but hopefully soon I will. I hope you all a tasty day!