This recipe is inspired by an old favourite that I learnt i Sweden, traditionally made with chicken instead of Eggplant/Aubergine it is a saucy, zesty, economic adaptation for a meatless palate.
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Preppin':
Lipped oven dish
Mixing bowl
Whisk
Knife
Cutting board
Spatula
Baking paper
Salt
Mayonnaise
Dijon Mustard
Eggplant
Preheat oven to 200°c
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Getting methodical:
Slice your eggplant into "steaks", roughly 3cm thick evenly, lay those suckers out on your baking paper in the oven dish and sprinkle some salt on them to suck out a bit of that moisture.
We have a bit of time here, so go ahead and clean that knife and cutting board because you won't be needing them again for this dish.
Bring forward your mixing bowl, mayo and mustard, you will need to mix the mayo and mustard together until it mwets your desired flavour, the consistency should be fluffy and thick. you'll need enough to cover the white of the eggplant steaks and you'll want at least a half a centimeter of complete coverage over each one.
Slap the tray in the oven and after 30 to 40 minutes check them for a hardened, crispy coat.
Once they have achieved this status you have some delicious steaks ready for mastication, so eat up!
Catch ya
___________
Preppin':
Lipped oven dish
Mixing bowl
Whisk
Knife
Cutting board
Spatula
Baking paper
Salt
Mayonnaise
Dijon Mustard
Eggplant
Preheat oven to 200°c
_____________
Getting methodical:
Slice your eggplant into "steaks", roughly 3cm thick evenly, lay those suckers out on your baking paper in the oven dish and sprinkle some salt on them to suck out a bit of that moisture.
We have a bit of time here, so go ahead and clean that knife and cutting board because you won't be needing them again for this dish.
Bring forward your mixing bowl, mayo and mustard, you will need to mix the mayo and mustard together until it mwets your desired flavour, the consistency should be fluffy and thick. you'll need enough to cover the white of the eggplant steaks and you'll want at least a half a centimeter of complete coverage over each one.
Slap the tray in the oven and after 30 to 40 minutes check them for a hardened, crispy coat.
Once they have achieved this status you have some delicious steaks ready for mastication, so eat up!
Catch ya
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