Aubergine steak with vegan béarnaise sauce
Can't believe this meal is 'auber'!
This dinner alternative is another twist on the classic beef steak that is not only reducing your red meat intake but is still full of flavour. We served it alongside Ottolenghi's confit potatoes and buttered roasted veg but the aubergine steak and béarnaise sauce are vegan for all those who don't eat dairy.
Prep time: 15 mins
Cook time: 20 mins
2 tbsp olive oil
Salt and pepper
For the béarnaise
50g vegan butter
1 leek, finely chopped
1 garlic clove, crushed
2 tbsp plain flour
75ml of oat milk
1 vegetable stock cube
3 tbsp lemon juice
2 tsp dried tarragon
½ tsp turmeric
10g fresh parsley, roughly chopped
Salt and pepper to taste
Start by removing the ends off each of the aubergines and cutting them in half lengthways so you have two chunky steaks from each. Using half the oil, rub it into each side of the aubergine along with a good pinch of salt and pepper. You can leave the steaks to the side while you prepare the sauce as they wont take long to cook.
To make the béarnaise sauce, start by heating 1 tbsp of the vegan butter over a medium heat and sautéing the leek until it becomes soft, this should take about 4 minutes. Once the leek is soft, add the garlic and sauté for a further 1 minutes before adding the rest of the butter.
Once the butter is melted add the flour and mix until it starts to form a paste. Stir in the remaining ingredients (apart from the parsley) and let the mixture simmer until thick and heated through. If the mixture becomes too thick add a little extra oat milk. Add the parsley before serving.
To cook the aubergine steaks, heat the remaining oil in a griddle pan over a medium/high heat. Once the oil is hot place the aubergines in the pan and fry for about 4-5 minutes on each side or until the flesh begins to become charred.
Serve alongside the béarnaise sauce and your choice of roasted veg!
*You can use any choice of plant based milk for the béarnaise sauce, we just used oat milk as that’s what we had in the cupboard.
*We chose to serve this steak with accompaniments of wilted spinach, roasted carrots and parsnips and Ottolenghi’s harissa and garlic confit potatoes.
*Make sure that your griddle pan isn't too hot because you don't want the steaks to become charred before they have cooked through to the centre, unlike a beef steak.