Teriyaki - Hoisin Eggplant "Steaks"
¼ cup hoisin sauce (I used Steel's, with agave)
2 cloves garlic, minced
1 tsp rice vinegar
1 tsp mushroom soy sauce
1 ½ lbs eggplant, sliced lengthwise into ¾" thick pieces (purge with salt if it is overly large or bitter)
- Preheat oven to 350F, grease two rimmed cookie sheets.
- In a bowl, mix together teriyaki sauce, hoisin sauce, rice vinegar and soy sauce.
- Remove eggplant from the marinade and place on the prepared sheets.
Total Fat: 0.3 g
Sodium: 934.8 mg
Total Carbs: 16.4 g
Dietary Fiber: 4.7 g
Protein: 3.3 g
Of course, a good steak needs a nice, carb-y potato to accompany it. Come to think of it, I can’t picture ever really having a grilled, bacon-wrapped tenderloin and pasta, or a New York striploin smothered in mushrooms and onions and served with a bowl of rice. Even breads and buns cry out for something “extra” to hold up their end of the spectrum, since while they’re all comfort foods, their “umami-ness” pales in comparison to the caramelized flavours. Whether mashed, Parisenne-style or part of good old steak frites, they really are the perfect side. These spuds are on the lighter side, but just as crispy and dippable as your run-of-the-mill French fry.
Crispy Oven Fries
4 baking potatoes, thinly cut into sticks
Kosher salt and black pepper
- Preheat oven to 400F and line baking sheet with foil or parchment.
- Toss together potatoes, salt and pepper.
- Spread on one layer on the sheets.
- Bake for 20 minutes, then stir, raise heat to 425F and bake a further 10 minutes.
- Turn oven to broil and cook 2 minutes longer to crisp.
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 11.0 mg
Total Carbs: 38.5 g
Dietary Fiber 2.8 g
Protein 4.6 g