The Oven Grilled Aged Black Garlic Eggplant Steaks offer a rich, umami flavor from the black garlic paste, complemented by a zesty lemon kick. These tender, caramelized eggplants are served with a fresh cucumber-tomato herb salad, making for a hearty and satisfying plant-based meal.
Oven Grilled Aged Black Garlic Eggplant Steaks
Rated 5.0 stars by 1 users
Servings
4
V/VEG/DF/GF/NF
Easy does it with this tasty meal that’s ready in a flash. Present the meal as a shared platter to the table with grilled sourdough and a yoghurt tahini sauce.
Oven Grilled Aged Black Garlic Eggplant Steaks are a flavorful and easy-to-prepare dish, perfect for any occasion. The eggplant is cross-hatched and generously coated with a savory mix of aged black garlic, olive oil, and lemon juice, allowing the flavors to deeply infuse as it caramelizes in the oven. The result is tender, melt-in-your-mouth eggplant with a rich, slightly sweet umami flavor from the black garlic. Paired with a vibrant cucumber-tomato salad tossed in fresh herbs, lemon, and sunflower seeds, this dish strikes a perfect balance between hearty and refreshing. Serve it warm, alongside crusty sourdough and a tangy yogurt-tahini sauce, or with a side of brown rice for a complete, wholesome meal. The combination of bold flavors and simple preparation makes this dish ideal for both weeknight dinners and entertaining guests.
Author:Black Garlic & Co.
Ingredients
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Four medium-sized eggplants, sliced lengthways through the middle then cross hatched at 1.5 cm widths
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Eight Tbsp Aged Black Garlic Savoury Paste
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Four Tbsp Olive oil
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Juice of one lemon
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One tsp coarse sea salt
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Black pepper
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One large Lebanese cucumber, diced 1cm
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Two large tomatoes, diced 1cm
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One half cup chopped herbs (coriander and parsley)
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One fourth cup sunflower seeds
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Juice of half a lemon
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Two tbsp olive oil
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Salt and pepper to taste
Salad
Directions
Preheat oven to 180°C fan-forced.
Lay the eggplant face up on a lined baking tray.
Combine all remaining ingredients in a small bowl and stir to combine.
Divide the Black Garlic mix evenly across the eggplants and use your hands to rub the paste into the cross-hatching.
Place the tray in the oven and cook for 20-25 minutes, or until the top has caramelized and the eggplant has softened.
Meanwhile, toss the salad ingredients in a bowl to combine and season to taste.
Serve the eggplant warm topped with your salad.
Recipe Note
Serving Notes: This would be served with dressed greens and brown rice - quick cook brown rice if required.
