Eggplant Steaks and Argentinian Chimichurri

Here is my recipe for a delicious vegan dinner, inspired by Argentina.



Chimichurri Ingredients:
  • 1 bunch finely chopped parsley (regular or Italian)
  • 1/2 cup chopped bell pepper
  • 3/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 large tablespoon garlic powder or 2 cloves garlic pressed 
  • 1 tablespoon dried oregano
  • Spice: I like 1/2 a serrano pepper de-seeded and minced, but you can use dried cayenne or any chili that you like to make it your spice level
  • Salt and Pepper to taste (be generous)
Directions:

Mix all ingredients together in a bowl, if you like it thick, you don't have to food process it at all... but many people like to make it runny like a pesto so you can pulse it in the food processor for a minute

Let sit for at least 15 minutes so that flavors can mix







Eggplant Steak Ingredients:
  • 2-3 Eggplants (sliced into steaks)
  • sea salt
  • onion powder
  • olive oil
Eggplant Steak Directions:

  • Let the sliced eggplant steaks sweat (lay them on a cutting board or clean towel and sprinkle them with sea salt) after 30 minutes you will see the water sweating out
  • Dry the eggplants completely then drizzle them on both sides with olive oil, sprinkle salt and onion powder on them
  • Bake at 375 on a stone or glass pan (flipping each side once browned, 15 minutes for glass/20 minutes for stone)
  • Remove and spread the Chimichurri across the steaks
  • Enjoy!