Eggplant Steaks with Pumpkin, Tomato, and Mushroom Ragoût

Name: Eggplant Steaks with Pumpkin, Tomato, and Mushroom Ragoût
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 237 milliliters dry white wine; 227 grams fresh or frozen edamame (soybeans in the pod; 1 1/2 cups) or 2/3 cup fresh or frozen shelled lima beans; 3 larges eggplants; 2 teaspoons minced fresh rosemary; 340 grams fresh chanterelle or shiitake mushrooms, trimmed (discard stems from shiitakes); 1 Tbsp minced garlic; 177 milliliters 11 tablespoons olive oil (about; 454 grams plum tomatoes, quartered lengthwise and seeded; 227 grams shallots, quartered lengthwise; 355 milliliters water

This recipe serves 6. One portion of this dish contains roughly 10g of protein, 30g of fat, and a total of 465 calories. It will be a hit at your valentin day event. If you have balsamic vinegar, shiitake mushrooms, shallots, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 25 hours.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Toss shallots and tomatoes with 3 tablespoons oil in a large roasting pan and season with salt. Roast until tomatoes are tender but not falling apart, about 25 minutes.

Ingredients you will need

Shallot

Tomato

Salt

Cooking Oil

Equipment you will use

Roasting Pan

Transfer tomatoes only to a large bowl.

Ingredients you will need

Tomato

Equipment you will use

Bowl

Add pumpkins with salt to taste to shallots, tossing to coat with oil in pan. Roast until pumpkins are just tender, about 30 minutes, then add vegetables to tomatoes.

Ingredients you will need

Vegetable

Pumpkin

Shallot

Tomato

Salt

Cooking Oil

Equipment you will use

Frying Pan

Reduce oven temperature to 200°F.

Equipment you will use

Oven

Straddle roasting pan across 2 burners.

Equipment you will use

Roasting Pan

Add water and 1/2 cup wine and deglaze by boiling over moderately high heat, stirring and scraping up any brown bits. Reserve liquid.

Ingredients you will need

Water

Wine

Cook soybeans in boiling salted water until just tender, about 1 minute (3 minutes for lima beans), then drain. When cool enough to handle, shell soybeans, discarding pods.

Ingredients you will need

Lima Beans

Soybeans

Water

Cut 2 (2-inch-thick) crosswise slices, or "steaks," from thickest part of each eggplant and season generously with salt and pepper. (Reserve remaining eggplant for another use.) Brown 3 eggplant steaks in 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat, about 5 minutes on each side.

Ingredients you will need

Salt And Pepper

Eggplant

Steak

Cooking Oil

Equipment you will use

Frying Pan

Add 1/4 cup wine to skillet and simmer, covered, turning once, until eggplant is very tender and wine is absorbed, about 5 minutes total.

Ingredients you will need

Eggplant

Wine

Equipment you will use

Frying Pan

Transfer to a small roasting pan. (If wine is absorbed before eggplant is tender, add water, a few tablespoons at a time, and continue cooking until tender.) Repeat with remaining 3 eggplant steaks. Keep eggplant warm, uncovered, in oven.

Ingredients you will need

Eggplant

Steak

Water

Wine

Equipment you will use

Roasting Pan

Oven

Heat remaining 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté mushrooms with garlic, rosemary, and salt to taste, stirring, until golden and any liquid mushrooms give off is evaporated. Stir in reserved deglazing liquid and simmer until mushrooms are tender, about 10 minutes.

Ingredients you will need

Mushrooms