Grilled eggplant, fajita-style vegetables, and garlicky mashed potatoes, this is an entrée worthy of any weekend dinner. The eggplant is cut into "steaks," rubbed with dry spices, and then marinated in an umami sauce before being grilled until crispy. It's topped with sautéed bell peppers, onion, and tomato for even more flavor and served with a side of garlicky mashed potatoes for scooping on top.
Eggplant Steak With Fajitas [Vegan]
Serves
2
Ingredients
- 1 medium eggplant
- 1/2 red bell pepper
- 1/2 red onion
- 1 yellow or red tomato
- 2 large potatoes
- 10 broccoli crowns
- 5 large sprigs fresh basil
- 1 lime
- 1 teaspoon garlic powder
- Steak seasoning
- Sea salt
- Pepper
- Low-sodium soy sauce or tamari
- Olive oil
Preparation
- Peel and cube the potatoes. Bring to a boil in water and cook until tender.
- Cut the green top of the eggplant. Cut the eggplant into slices lengthwise, about an inch thick.
- Lay the eggplant steaks flat. Poke holes with a fork all over the eggplant. Sprinkle steak seasonings and soy sauce on the steaks and massage gently to cover the entire eggplant slice. After 10 minutes marinating, flip the steaks and repeat on the other side. Retain the marinade sauce to add it later during grilling.
- Prep the broccoli crowns and place them in a pot or steamer with a little water. Sprinkle sea salt and pepper as desired. Wait until 5-7 minutes before serving to steam them.
- Slice the onion, pepper, and tomato in long fajita-style strips.
- In a separate pot or skillet, sauté the onion slices.
- Grill the eggplant steaks in a separate skillet adding seasonings as desired. Flip occasionally and sprinkle water and the remainder of the marinade sauce for extra flavor. Grill until a fork penetrates the eggplant close to the edge with ease. You may also squeeze a bit of fresh lime juice for extra flavor as desired. Be patient with grilling the eggplant. A medium-low flame with longer grilling time makes for the perfect texture.
- Drain the potatoes and mash using a potato masher while adding sea salt, pepper, garlic powder (and 1/2 teaspoon olive oil, optional for flavor) to taste. Keep the mash on a very low flame covered until serving.
- Steam the broccoli covered.
- Add the sliced pepper to the grilling onions. Squeeze fresh lime juice on the veggies. After 3 minutes, add the tomato slices and basil. Mix for 2-3 minutes and serve immediately.
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Eggplant
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About The Author
Victoria Rose and JC Donis
See My Recipes Stunningly simple recipes inspired by international cuisine in South East Asia, Latin America, and Europe.
Victoria cooks, JC bakes, and we're both amazing at creating plant-based food! Each recipe we create is made with wholesome and healthy ingredients with focus on simplicity and delicious taste. Many of our recipes are inspirations from international cuisine and our travel experiences in South East Asia, Latin America, and Europe.
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