Argentinian Eggplant Steak and Chimmichurri
Here is my recipe for a delicious vegan dinner, inspired by Argentina.
Course Chimichurri Ingredients:
- 1 bunch finely chopped parsley (regular or Italian)
- 1/2 cup chopped bell pepper (optional)
- 3/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 large tablespoon garlic powder or 2 cloves garlic pressed
- 1 tablespoon dried oregano
- Spice: 1/2 a serrano pepper de-seeded and minced, but you can use dried cayenne or any chili that you like to make it your spice level
- Salt and Pepper to taste (be generous)
Directions:
Mix all ingredients together in a bowl, if you like it thick, you don't have to food process it at all... but many people like to make it runny like a pesto so you can pulse it in the food processor for a minute
Let sit for at least 15 minutes so that flavors can mix
Eggplant Steak Ingredients:
- 2-3 Eggplants (sliced into steaks)
- sea salt
- onion powder
- olive oil
Eggplant Steak Directions:
- Let the sliced eggplant steaks sweat (lay them on a cutting board or clean towel and sprinkle them with sea salt) after 30 minutes you will see the water sweating out
- Dry the eggplants completely then drizzle them on both sides with olive oil, sprinkle salt and onion powder on them
- Bake at 375 on a stone or glass pan (flipping each side once browned, 15 minutes for glass/20 minutes for stone)
- Remove and spread the Chimichurri across the steaks
- Enjoy!