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Eggplant “Steaks” with Leek Puree

  • Author: Misfits Market


Craving something hearty? This plant-based hits all the right notes between sweet, smoky, and savory and still manages to feel light and nutritious.


1 medium eggplant, sliced 1/2″ thickness lengthwise
1.5 cups small radishes (quartered)
2 small yellow onions, diced
3 small leek stalks, chopped
2 cloves garlic (minced)
1/4 cup balsamic vinegar
3 tablespoons olive oil, plus an extra tablespoon for cooking pan
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable broth


1. Preheat oven to 425°F and prepare a 15″x10″ baking sheet with parchment paper.
2. In a large mixing bowl, toss together radishes, onions, leeks, garlic, olive oil, salt, and pepper until well coated. Transfer to baking sheet. Then bake for 18-20 minutes or until golden.
3. Meanwhile, heat a large pan (preferably with grill lines) to medium high. Coat with the remaining tablespoon of olive oil, brushing on oil if using a grill pan.
4. When heated, lay the eggplant slices on the pan, brush with balsamic vinegar, and cook for about 6 minutes on each side or until browned and cooked thoroughly. After flipping, coat the other side with vinegar.
5. When the baking is finished, set aside the radishes and transfer the remaining ingredients into a food processor along with vegetable broth. Make sure to set aside extra radishes, and leeks to garnish. Then, purée until smooth.
6. When ready to serve, spread the purée onto the plate, lay an eggplant steak on top, and top with radishes, leeks, and micro greens (optional) Share, and enjoy!