Eggplant Steaks with Mushroom Sauce

Serves 4

Time 30 minutes

Ingredients

2 large eggplants, sliced lengthways into 2 cm steaks

For the Miso Butter

100g unsalted butter, softened

2 tbsp white miso paste

1 tbsp Dijon mustard

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

For the Mushroom Sauce

Half of the miso butter (made above)

4 cloves garlic, finely chopped

400g Swiss brown mushrooms

¼ cup white wine

300ml cream

¼ cup parsley, chopped

Salt and pepper to taste

Method

To make the miso butter, combine all ingredients in a bowl, set aside.

For the mushroom sauce, heat a large frying pan over medium-high heat. Add half of the miso butter. Once melted, add the mushrooms. Cook for about 3-4 minutes, stirring occasionally, until caramelised. Add the garlic and cook for 1 minute until fragrant. Stir in the white wine, bring to a boil, and reduce by half. Pour in the cream and simmer for 2 minutes, stirring, until the sauce thickens. Stir through the parsley and season with salt and pepper to taste.

Heat a griddle pan or barbecue to medium-high heat. Brush the eggplant steaks on both sides with the remaining miso butter, then cook for 3-4 minutes each side until tender and charred. Serve immediately, topped with the mushroom sauce.