Hello everyone and welcome back to my blog! I hope you all had an amazing Christmas filled with love, and are ready for the New Year (I am). I had a wonderful Christmas at my parents house, and received some really nice practical gifts. My favourite was an all natural, aromatherapy package from ‘Mother Earth’. These guys are located in Australia and use only the freshest essential oils. Their products smell so good and come in glass bottles! Check them out online. They are such a great present idea for any earth lovers. The products also come in a canvas bag, and they include a rose quartz crystal too.
After having a lot of left over food, we decided to cook up an eggplant to make some eggplant balsamic steaks to have on the side of our dinner for Boxing day. They were really simple to make, were very tender and had a great flavor. Great for any eggplant lovers or any vegans/vegetarians looking for a side dish (or main).
Vegan Eggplant Steaks
Serves 4 (as side dish)
4 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil
3 cloves garlic
Salt and pepper
Slice eggplant into 1 centimetre wide whole moon circles.
Coat sea salt on both sides of the eggplant slices and let them sit for 30 minutes (this helps draw moisture out of the eggplant and tenderises the pieces).
After 30 minutes, rinse the salt of the eggplant and pat dry with a paper towel.
Finely chop the garlic and chili.
Mix the olive oil, balsamic vinegar, garlic and chili in a bowl.
Coat eggplant in the balsamic mixture and let the mixture soak in for 15 minutes.
After 15 minutes, heat a grill with 1 tablespoon of olive oil.
Grill eggplant on medium heat for 4-5 minutes on each side.
Garnish with finely chopped parsley.
Simple & tasty, enjoy!
Always feel free to share links to any recipes you have made, I’m always looking for inspiration.
Peace and love to all, and I’m looking forward to my next post for you guys.