Eggplant Steak

Method:

Pistachio Pesto: 

• Grate Parmesan and pecorino. Transfer to a bowl and set aside.
• Blend on high: garlic, lemon juice, pistachio nuts, basil leaves and olive oil, and salt and pepper for taste.
• Add reserved grated cheeses and blend on medium-high until well combined.
• Set aside.

Eggplant Steak

•   Preheat oven (200 °C)
• Cut the edges of the eggplants to make slicing easier.
• Cut vertical slices from top to down.
• Sprinkle some salt on the steaks and cover with a paper towel for 30 mins.
• Make the marinade using all herbs and olive oil.
• Score the eggplant slices.
• Marinate the eggplant slices (half the marinade)
• Cook for 20 mins or until the eggplant steaks are cooked through. Marinate halfway through with the rest of the marinade. Keep checking during the last 3-4 mins, some slices may be cooked at different times.

Feta & Ricotta spread:

1. Cherry tomatoes

•   In a saucepan, boil the tomatoes for about a minute or so.
•   Immediately plunge them into a bowl with ice water.
• Peel the skin off the tomatoes and set aside in a bowl.

2. Spread:

• Blend well: feta, ricotta, garlic
•   Add yogurt and mix well to combine.
•   Transfer on a plate. Place tomatoes in the middle of the spread.
•   Mix honey, olive oil and balsamic vinaigrette and drizzle on top and the side of the spread.
•   Sprinkle some finely chopped pistachio and decorate the plate with some basil leaves.

Plating:

1.   Toast 4-5 sourdough bread slices.
2.   Add pistachio pesto on top of the cooked eggplant steaks and spread evenly to cover the steak – quantity depends on you, adjust to your liking.
3.   There are two nice ways to enjoy this dish:

•     Eating the eggplant steak just like a meat steak and dipping the bread to the spread, OR
•     Making a bruschetta-style side dish: spread the tomatoes/fetta and ricotta spread on bread (your butter) and place the eggplant steak with the pistachio pesto on top.

Part Thyme Kitchen