CSA+Pinterest=Win

It's that time of year again when the veggies start rolling in faster than we can eat them. (Thanks, Delvin Farms!) We recently got a couple of huge, beautiful eggplant that we knew needed to be used sooner rather than later, so last night I fired up Pinterest to see what I could see.

There were several recipes in contention, but ultimately we went with Eggplant Steaks. (Technically the recipe was for Eggplant Stakes, but I decided not to hold that against the pinner.)

The recipe was super easy and super quick. We ended up broiling the eggplant in 2 batches, as it was too much to fit all in one pan. Otherwise, we made it exactly as directed and served it with wild mushroom couscous and dinner rolls with German honey spread. Even for two meat-eaters like Mike and I, it was delicious and absolutely filling. We've already packed up the leftovers for lunches tomorrow!
 

Eggplant Steak
 2 tablespoons Worcestershire sauce
2 tablespoons thick steak sauce (we used Lea & Perrins)
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon apple cider vinegar
Salt and pepper to taste
1 eggplant, cut into 1/2-inch slices
Freshly grated Parmesan cheese

Whisk the Worcestershire, steak sauce, honey, olive oil, vinegar, salt and pepper in a bowl until well combined. Brush over both sides of the eggplant and arrange on a baking sheet. Broil for 2 to 3 minutes until golden brown. Turn and broil the other side. Sprinkle with cheese and broil for about 1 minute, or until the cheese is melted and light golden brown (this happens VERY quickly, so keep an eye on it.) That's it...remove from the pan and enjoy!


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