Eggplant Steaks with Mushroom Sauce

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Tim makes Eggplant Steaks with Mushroom Sauce, a steakhouse style veg dinner in 30 minutes. Eggplant is brushed with smoky miso butter, then grilled until tender and charred. Meanwhile Swiss brown mushrooms caramelise in more miso butter before white wine and cream turn it into a rich, glossy sauce finished with parsley. Spoon it over the eggplant and serve immediately.

Ingredients

• 2 large eggplants, sliced lengthways into 2 cm steaks

For the Miso Butter

• 100g unsalted butter, softened
• 2 tbsp white miso paste
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

For the Mushroom Sauce

• Half of the miso butter (made above)
• 4 cloves garlic, finely chopped
• 400g Swiss brown mushrooms
• ¼ cup white wine
• 300ml cream
• ¼ cup parsley, chopped
• Salt and pepper to taste

Method

1. To make the miso butter, combine all ingredients in a bowl, set aside.
2. For the mushroom sauce, heat a large frying pan over medium-high heat. Add half of the miso butter. Once melted, add the mushrooms. Cook for about 3-4 minutes, stirring occasionally, until caramelised. Add the garlic and cook for 1 minute until fragrant. Stir in the white wine, bring to a boil, and reduce by half. Pour in the cream and simmer for 2 minutes, stirring, until the sauce thickens. Stir through the parsley and season with salt and pepper to taste.
3. Heat a griddle pan or barbecue to medium-high heat. Brush the eggplant steaks on both sides with the remaining miso butter, then cook for 3-4 minutes each side until tender and charred. Serve immediately, topped with the mushroom sauce.