Aubergine Steaks

Pls visit: https://www.fatdough.sg/post/couscous-sweet-potato-boats for the couscous recipe.

Rub the eggplant cut surface with some salt.

Set aside on a wire rack for about 15 mins.

This will draw out excess moisture from the eggplants.

Pad the eggplants dry with a kitchen paper.

In a skillet over medium heat, add oil.

Once oil is heated up, add in onion and eggplant.

Season with salt and pepper.

Saute until the onion is slightly caramelized and the eggplant is browned on both sides.

Add in garlic.

Saute until aromatic.

Add in balsamic vinegar, soy, maple syrup and mustard.

Saute until well combined.

Add in water.

Stir to combine well.

Bring it up to a simmer and turn the heat down to low.

Continue simmering until the liquid has reduced by half and has become syrupy.

Add in nori, Japanese 7 spice and liquid smoke.

Saute to combine well.

Taste and adjust for seasonings with salt and pepper.

Remove from heat.

Serve with cauliflower couscous.

Garnish with some parsley and chili.

Serve immediately.