️ Succulent Eggplant Steaks with Potato Purée, Egg, and Wine-Tomato Sauce

️ Succulent Eggplant Steaks with Potato Purée, Egg, and Wine-Tomato Sauce

A rustic, elegant vegetarian dish packed with flavor and texture — perfect for quick dinners or when you want to impress.

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✨ Why You’ll Love This Recipe

• Simple ingredients, big flavor

• Vegetarian yet hearty and satisfying

• Versatile: serve as a main or side

• Restaurant-worthy presentation

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Ingredients

For the Eggplant:

• 2 large eggplants (firm and shiny)

• Salt, for purging bitterness

• Olive oil & butter, for searing

• Parchment paper, for roasting

For the Filling:

• 1 medium onion, chopped

• 1 ripe tomato, chopped

• 50 ml tomato sauce (or crushed tomatoes)

• 3 tbsp chopped olives (black or green)

• 1/2 tsp Provençal herbs (or oregano, thyme, rosemary blend)

• 1–2 tbsp chopped fresh chives

• Salt, to taste

For the Mashed Potatoes:

• 3 medium potatoes, peeled and boiled

• 2 tbsp butter

• 2–3 tbsp milk (or cream), warm

• Salt, to taste

For the Eggs:

• 2–4 whole eggs (depending on servings)

• Olive oil or butter (for greasing cupcake mold)

For the Red Wine Sauce:

• 3 cloves garlic, thinly sliced

• 1 tsp wheat flour (or all-purpose flour)

• 150 ml dry red wine (e.g. Cabernet Sauvignon)

• 50 g sun-dried tomatoes, chopped

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Step-by-Step Preparation

1. Prepare the Eggplant Steaks

1. Wash eggplants and cut each in half lengthwise.

2. Sprinkle cut sides generously with salt and let sit for 10–15 minutes to draw out bitterness.

3. After resting, pat dry thoroughly with paper towels.

4. Heat a skillet with a mix of olive oil and butter. Place eggplants cut-side down and sear until golden brown (about 4–5 minutes).

5. Transfer to a baking sheet lined with parchment paper, cut side down. Poke a few holes in the skin with a fork or knife.

6. Roast in a preheated oven at 200°C (390°F) for about 20 minutes or until soft and tender.

2. Prepare the Mashed Potatoes

1. Mash the boiled potatoes while still warm.

2. Add butter and a bit of milk to create a smooth purée.

3. Season with a pinch of salt. Set aside and keep warm.

3. Prepare the Filling

1. In a pan, heat a drizzle of olive oil.

2. Sauté the chopped onion until translucent.

3. Add tomato, tomato sauce, olives, Provençal herbs, and salt. Cook for 4–5 minutes until fragrant.

4. Stir in fresh chives and remove from heat.

4. Prepare the Baked Eggs

1. Lightly grease a cupcake mold or muffin tin.

2. Crack one egg into each mold cavity.

3. Bake at 180°C (350°F) until the whites are set but the yolk is still runny, or bake longer for firm yolks (about 8–12 minutes, depending on oven).

Tip: You can also fry or poach the eggs if you prefer.

5. Assemble the Eggplant Steaks

1. Once eggplants are roasted, flip them cut side up.

2. Spoon the sautéed onion-tomato mixture over each.

3. Carefully place one baked egg over each filled eggplant half.

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Optional: Red Wine & Sun-Dried Tomato Sauce

A rich, tangy sauce that elevates the dish!

1. In a small pan, melt a bit of butter and sauté sliced garlic until just golden.

2. Sprinkle in the flour and cook for 30 seconds, stirring to avoid lumps.

3. Add chopped sun-dried tomatoes and pour in the red wine.

4. Let simmer on low heat for 5–8 minutes, stirring occasionally until the sauce thickens slightly and reduces by half.

Drizzle this sauce around or over the eggplant steaks when serving.

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‍ Serving Suggestions

• Serve one eggplant steak with a generous dollop of mashed potatoes and a spoonful of wine sauce.

• Garnish with extra fresh herbs (like parsley or basil), cracked black pepper, and a drizzle of olive oil.

• Pair with a simple green salad or crusty bread.

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Variations

• Cheesy version: Add shredded mozzarella or feta on top of the eggplant before placing the egg.

• Spicy kick: Add a pinch of chili flakes to the filling or sauce.

• Protein addition: Add chickpeas or lentils to the sautéed tomato mixture.

• Vegan option: Omit eggs and serve with grilled tofu or vegan béchamel.

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❄️ Storage Tips

• Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheat in the oven or skillet. For best results, store eggs separately and reheat gently.

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Final Thoughts

This dish may seem fancy, but it’s truly easy and uses everyday ingredients. Whether you’re hosting guests, making a cozy weeknight dinner, or want something new from eggplant, this recipe delivers comfort and flair in every bite.