Eggplant Steak

20260803 #breakfastdiary 1799, 27°C/sunny Following yesterday and the day before, this makes eggplant round three — either the Black Beauty or Rosa Bianca variety, but overall it's nice and round, perfect for slicing thick and turning into a steak. Cook it slowly in the pan for over 10 minutes and you get that creamy texture that melts away the moment it hits your mouth. @farm_nevertheless, I'd love to know which variety this eggplant is, if you happen to know. approx 530kcal Eggplant Steak

1 eggplant, 2 tomatoes, 1 shallot (onion works too), 1T hemp seeds, 2-3 cloves garlic, a few basil leaves, olive oil, white wine vinegar, whole grain mustard, salt, pepper

1. Cut the eggplant into thick 4-5cm slices, score them, then top both sides with olive oil, salt, pepper, and herbs, adding minced garlic to one side. 2. Drizzle a little olive oil, cover with a lid, and cook slowly over low heat. Meanwhile, 4. Finely chop 2 tomatoes and 1 shallot, roughly chop the basil leaves, then mix well with 1T olive oil, 1T white wine vinegar, and 1t whole grain mustard. 5. Plate the softly cooked eggplant and top with the tomato salad from step 3, basil leaves, and hemp seeds.

Inspired by @leplat_pmj