Appetizer/Small Plates Entrées Side Dishes

Eggplant Steaks with Pesto Yogurt and 'Steak' Sauce

  • 0:45 TIME
  • 10 Portions




3/4 cup


1/4 cup

Balsamic vinegar

1/2 cup

Dijon mustard

1/4 cup

Black pepper

1/4 tsp

Garlic cloves, peeled

2 each
Maggi Seasoning4 g

Minor’s Classical Reductions Reduced Vegetable Stock

3/4 cup

Onion, chopped

2 Tbsp.

Celery seed

1/2 tsp.


1/4 tsp.

Orange, fresh, whole

1/2 each

Ground cloves

1/8 tsp.

Minor’s GreenLeaf Basil Pesto Gluten Free

1 cup

Ricotta cheese

1 cup

Plain yogurt

1 cup

Lemon zest 

1 tsp.

Olive oil

1/2 cup

Minor’s Roasted Garlic Flavor Concentrate

1 Tbsp.

Eggplant, cut lengthwise into ½-in steaks

4 each

Hazelnuts, toasted, roughly chopped

1/2 cup



  1. For the “steak” sauce, combine the water, raisins, vinegar, Dijon, black pepper, garlic, Maggi, vegetable reduction, onion, celery seed, salt, orange (juice into the saucepan, then add the rind), and cloves in a small saucepan over medium-low heat. Bring to a simmer, turn off heat, and let steep 30 minutes.  
  2. Remove orange rind from sauce. Puree sauce in a blender, pass through a strainer, and refrigerate until ready to use.  
  3. For the pesto yogurt, fold together the pesto, ricotta, yogurt, and lemon zest, and refrigerate until ready to use.  
  4. Preheat an oiled grill to medium-high. Whisk together the olive oil and roasted garlic concentrate in a small bowl.  
  5. Brush the garlic oil onto each eggplant steak and grill, flipping once, until the eggplant is tender and both sides have been grill-marked.
  6. To serve, top each eggplant steak with a dollop of the basil yogurt, a drizzle of steak sauce, and a garnish of toasted hazelnuts.