Eggplant Filet with Maitake

When dating someone who doesn’t have the same eating habits as yourself, you find that you have to be flexible. My boyfriend is definitely not a vegetarian, and every once in awhile requires a steak. In order to create a meal that we can both enjoy, I opt to cook every component of the meal vegan, except for the actual animal protein.

These recipes were inspired (and perfected) by our numerous “steak nights”, a NY strip for him and an Eggplant Filet for me. I’ve found that the best way to get anyone, from a friend, parent, or coworker, to be accepting of my dietary choices, is that I must be accepting of theirs as well. That doesn’t mean I won’t stop showing them just how much a vegan diet can be healthy and delicious, but rather be open to serving them, even with chicken on their plates.

 

Serves 4

  • 4 Chinese eggplant
  • salt
  • ¼ cup vegan Worcestershire sauce
  • 1 tablespoon tamari
  • 1 teaspoon garlic powder
  • generous amounts of black pepper (about ½ teaspoon)

Heat oven to 400 F and Prepare Grill

  1. Cut ends off eggplants and into halves creating a larger “filet” (Tip: If using smaller eggplants simply peel and use whole). Peel eggplant, and place on a plate with paper towels and generously sprinkle with salt to allow eggplant to “sweat”. Let sit for 20 minutes, rotate and salt other side of eggplant.
  2. Grill eggplant over hot coals or on an indoor grill grate, on each side about 5 minutes or until grill marks show.
  3. Remove from grill and place in an oven safe baking dish. Coat with Worcestershire sauce, tamari, garlic powder, and black pepper. Bake at 400F for 10 minutes, until tender throughout.
  4. Serve with Seared Maitake (recipe below) or roasted tomatoes.

 

Seared Maitake 

Serves 4 as a garnish, or Serves 1 as a meal side

  • 1 tablespoon safflower oil
  • 4 ounces Maitake, cut and separated
  • 1 tablespoon tamari
  • generous amounts of black pepper
  1. In a small saucepan, heat oil and add maitake, allowing mushrooms to sear and caramelize on one side. “Deglaze” pan with tamari, and season with black pepper, sautéing mushrooms until tender.

This dish is Vegan, Gluten Free, Low Fat

Stephanie Hoban, MS, RD, LD

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