Description
Craving something hearty? This plant-based hits all the right notes between sweet, smoky, and savory and still manages to feel light and nutritious.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425°F and prepare a 15″x10″ baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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!