Leftover Eggplant Steak with Quinoa Pilaf

Too delicious to be true.

Even the most sensitive palates will be surprised by the velvety smooth and meaty texture of the perfectly grilled eggplant steak. The aromatic spices and herbs that are infused into the quinoa pilaf enhance the burst of delicious tastes that are present in each bite. The blending of flavors and textures results in a well-balanced and enjoyable dining experience.

This dish's vegan status makes it even more noteworthy. You may enjoy a delectable and animal-free lunch by substituting eggplant for steak. Paired with the quinoa pilaf, which is packed with protein and nutrients, this dish offers a complete and wholesome meal option. Whether you follow a vegan lifestyle or simply appreciate a delicious and nutritious meal, Leftover Eggplant Steak with Quinoa Pilaf is a must-try recipe.

Difficulty:

Easy

Serving:

For 2 servings

Preparation time/Cooking time:

10 minutes /30 minutes

Ingredients:

2 eggplants
20 ml olive oil
For the sauce;
10 ml soy sauce
10 g tomato paste
10 g syrup
1 clove garlic
5 g fresh ginger
5 g sesame seeds
20 ml water
For the pilaf;
100 g quinoa
175 ml water

Preparation

Steam the eggplants for 15 minutes. Cut them lengthwise and have rectangle shapes.
Combine pilaf ingredients in a pot, cover with a lid, bring it to a boil and cook for 15 minutes. Let it rest for 10 more minutes. Fluff the pilaf with fork.
In a chopper, combine all sauce ingredients. Take the sauce in a pan and heat it up. When it is starts to bubble, add eggplant steaks.
Cook for 5 minutes.
Serve eggplant steaks with quinoa pilaf.
Enjoy!