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Eggplant steaks with cauliflower pilaf
Tonight, pair a meaty eggplant steak with a light and colourful pilaf, topped with juicy pomegarante seeds.
Pro secret: To get the delicious seeds out of a pomegranate, slice it in half. Hold 1 half, cut side down, over a large bowl. Vigorously whack the skin side with a large wooden spoon until all the seeds pop out.
Get the recipe.
They’re colourful, elegant and come in many shapes and sizes, but in terms of taste, eggplants are all very similar. But, the textures do vary when choosing an eggplant: Jewel-toned Japanese eggplants are creamy and silky when cooked, while large, deep-purple Italian eggplants are meaty and perfect for vegetarian steaks. It’s just up to you which ones you decide to use.
Watch: The best way to slice an eggplant