Easy Eggplant Steak Recipe
I. Introduction
A meatless “steak” made from thick slices of eggplant, grilled or pan-fried and topped with a savory sauce—great for vegetarians. This Easy Eggplant Steak Recipe provides a satisfying and hearty dish that showcases the versatility of eggplant in Filipino cuisine.
II. Ingredients
- 2-3 large eggplants, cut into thick slices
- 1/4 cup soy sauce
- 2 tbsp vinegar
- 2 tbsp brown sugar
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 tbsp cooking oil
- Salt and pepper to taste
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening sauce)
III. Equipment
- Grill pan or skillet
- Wooden spoon
- Measuring cups and spoons
- Plate for serving
- Cutting board and knife
IV. Instructions
- Slice eggplants into thick pieces (about 1/2-inch thick).
- Salt the eggplant slices and let them sit for 10 minutes to remove bitterness, then pat dry.
- Heat oil in a grill pan or skillet over medium heat.
- Grill or pan-fry eggplant slices until tender and slightly charred on both sides.
- Remove and set aside.
- In the same pan, sauté garlic and onions until fragrant.
- Add soy sauce, vinegar, and brown sugar to make a sauce.
- Return the eggplant slices to the pan, coating them in the sauce.
- Simmer for 2-3 minutes to let the flavors meld.
- Serve hot with steamed rice.
V. Tips
Salt eggplant slices and let sit 10 minutes to reduce bitterness; pat dry before cooking. This helps remove excess moisture and bitterness. Choose firm, heavy eggplants for the best texture. The eggplant should be cooked until tender but still holding its shape. If grilling, oil the grates to prevent sticking. The sauce can be adjusted to taste by adding more sugar for sweetness or vinegar for tanginess.
VI. Serving
With rice or as a side to grilled meats and fish. This savory eggplant “steak” pairs perfectly with steamed rice and other Filipino dishes. The rich, umami flavors of the sauce complement the mild taste of the eggplant beautifully. It’s also delicious with a simple vegetable side dish.
VII. Storage
Keeps 2-3 days in the fridge; reheat gently to avoid mushiness. Store in an airtight container in the refrigerator. When reheating, use a skillet over medium heat rather than microwave to maintain better texture. The eggplant may become softer during storage but will still have good flavor.
