Gordon Ramsay Eggplant Steak
I recently saw a video on Tiktok featuring Gordon Ramsay, making an eggplant steak. This eggplant steak looked phenomenal. But I was really curious how that could end up tasting anything like a steak. If you like this recipe be sure to check out this one too! and this one!
Prepare Eggplant
To prepare the eggplant we need to chop off the top. Then we are going to torch the eggplant to remove the skins. Flip it around, make sure every side of the eggplant is completely torched. When the skin is charred all the way around I throw the eggplant into a baking dish and quickly cover it with some plastic wrap. While it cools, I prepare a steak rub. In a pan I add a half tablespoon cumin, about a half tablespoon mustard seed, half tablespoon peppercorns, and a quarter teaspoon of dill seeds.
Rub
Toss these around in the pan until they become fragrant. Then I add them to a pestle and mortar and I grind them down. Once they are all broken down I add two tablespoons of garlic powder, a teaspoon of onion powder, a teaspoon smoked paprika, one tablespoon mushroom seasoning, a half teaspoon crushed red pepper, give that all a good mix! Time to peel back the skin from the eggplant. Now that the skin is gone, we can cover it in the rub, making sure all sides are coated. I also add some kosher salt to the top and bottom.
Roasting
Then I throw it back into its baking dish, drizzle over some olive oil, lightly pour over some red wine, make sure there’s enough to just add a little bit to the bottom of this baking dish. Now throw this in the oven and let it roast for about thirty minutes. Once it has roasted we’re gonna re-season both sides, flip it over, and roast for another thirty minutes. Now we need to make the basting broth. We just need a saucepan, and in it we add one cup of red wine, a half cup beet juice, a few sprigs of rosemary then we are going to bring that to a boil and simmer that down by a lot more than about half.
Taste Test
Once it’s down to about a quarter of a cup of liquid, add in vegan better than bouillon and a quarter stick of vegan butter. When that has been whisked in we remove it from the heat. Then add two tablespoons of soy sauce, and one tablespoon A1 sauce. I add about half of the basting liquid to the eggplant. Lower the heat in the oven to about 300ºf and we are going to continue basting this, cook it for another fifteen to twenty minutes. After it has basted it looks amazing. Plate it up! Spoon on some of the leftover juices! It is very soft, it feels almost like mashed potatoes. The flavor is really good on the outside but it is not very steak-like. Watch the full video here!
Is Gordon Ramsay’s Viral Eggplant Steak Any Good?
Ingredients
- 1 eggplant
- .5 tbsp cumin
- .5 tbsp mustard seed
- .5 tbsp peppercorns
- 1/4 tsp dill seeds
- 2 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp mushroom seasoning
- .5 tsp crushed red pepper
- kosher salt
- olive oil
- 1.5 cups red wine
- .5 cup beet juice
- few sprigs rosemary
- vegan better than bouillon
- 1/4 stick vegan butter
- 2 tbsp soy sauce
- 1 tbsp A1 sauce
Instructions
- Chop off the top off eggplant.
- Torch the eggplant then add it to a baking dish and cover it.
- In a pan add cumin, mustard seeds, peppercorns, and dill seeds. Toss them around until they become fragrant. Then grind them up and add garlic powder, onion powder, smoked paprika, mushroom seasoning, crushed red pepper, and mix.
- Peel back the skin of the eggplant, then cover it in the rub and kosher salt.
- Add it back to baking dish, add olive oil and red wine. Then into the oven and roast for 30 minutes. Re-season, flip it over and roast for 30 more minutes.
- In a saucepan add red wine, beet juice, rosemary and bring to a boil. Once the liquid has mostly boiled down add in vegan better than bouillon and vegan butter. Whisk that in then remove it from the heat.
- Add soy sauce, and A1 sauce. Then add half of basting liquid to the eggplant. Lower the heat in the oven to 300ºf. Cook for another 15-20 minutes. Enjoy!