Eggplant Steaks Ingredients:
2 evenly formed eggplants, stems trimmed
4 Tbsp. Bittersweet Herb Farm Smoked Onion Seasoning
salt to taste
3/4 cup dry red wine
3-4 Tbsp. olive oil
Directions for Eggplant Steaks: Preheat the oven to 400 degrees
Char each eggplant over an open flame on all sides until slightly tender. You can char them under the broiler making sure to get all sides. Once charred place in an airtight container or in a baking dish covered with plastic wrap until cooled enough to handle.
Once the eggplant is cooled enough to handle remove all the skin. Season generously on all sides with Bittersweet Herb Farm Smoked Onion Seasoning and salt. Place in a baking dish big enough for both eggplants. Drizzle with olive oil and pour enough wine over eggplant to lightly cover the bottom of the baking dish. Roast in the oven for 30-45 minutes. Remove from oven and re-season and baste with Au Jus, return to oven and roast for another 30 minutes.
Reduce heat to 300 degrees and drizzle eggplant with 1/4 cup of Au Jus and cook for 15-20 minutes, turning once. Continue to roast eggplant, basting periodically with Au Jus until tender.
Ingredients for Au Jus:
1 cup Bittersweet Herb Farm Balsamic Vinegar with Maple Syrup
1 cup dry red wine
1 cup fresh beet juice
1 Tbsp. vegan bouillon
4 ounces vegan butter, cut into pieces
1/4 cup soy sauce or tamari
2 Tbsp. vegan Worcestershire
2 Tbsp. liquid Aminos
Directions for Au Jus:
In a large saucepan bring Bittersweet Herb Farm Balsamic Vinegar with Maple Syrup, beet juice, tamari, bouillon, butter, dry red wine, Worcestershire, and liquid Aminos to a rapid boil. Simmer over medium-high heat until mixture reduces to about 1/2.