Eggplant Steak

Remove the stem ends from the eggplants and cut off enough of the skin to square the sides. Slice each eggplant lengthwise into two pieces, each approximately 1/2-inch thick. Sprinkle 1 tsp. salt evenly over the slices and place in a bowl for about 20 minutes to draw out the bitterness. Rinse the eggplant well and pat dry.

Heat the oven to 350F. Bake on a baking sheet for 15 minutes, turning over once. Then broil for 1 minute per side or until the slices are well browned and tender.

In a small bowl, stir together the garlic, vinegar, parsley, and rosemary and hot sauce. Brush on the hot cooked eggplant and season with salt and pepper. Let stand for 5 minutes before serving.

Serves 2

Photo by Vanita Tipnis

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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