#EggplantSteak — Honestly, Most of the Calories Are in the Dressing

20251111 #breakfastdiary day 1558, 4°C/partly cloudy, 20 min/exercise (M) Given a kick from fried garlic that's as creamy-soft and honey-dense as it sounds, 770kcal #EggplantSteak — honestly, most of the calories are in the dressing

1 eggplant, 10 cloves garlic, 2T olive oil, (dressing) 3T olive oil, 1T white wine vinegar, 1t whole grain mustard with hemp seeds, and a little parmesan cheese

1. Cut 1 eggplant in half, score a crosshatch pattern on the cut side, sprinkle with salt, and let sit for 15 minutes. 2. Meanwhile, cut 10 slightly wilted garlic cloves left in the fridge into sixths each, and fry in oil until golden. This makes fried garlic and garlic oil. 3. Wipe the moisture off the eggplant and pan-fry it in the garlic oil from step 1. 4. Plate the nicely browned eggplant, top with the garlic from step 2, then add parmesan cheese and the vinaigrette dressing. After a moment's hesitation over the flavor balance, finish with a little chopped chives.