![]() Continue to roast eggplant, basting periodically with jus until tender, slightly dehydrated and eggplant begins to resemble a steak* Reduce heat to 300˚F and drizzle eggplant with ⅓ cup of jus and cook for 15-20 minutes, turning once.Remove from heat, stirring in soy sauce, worcestershire, and seasoning with liquid aminos to taste. Whisk in bouillon and vegan butter and stir to incorporate. Simmer over medium-high heat until mixture reduces to a ½ cup. Prepare basting jus - in a wide-bottom saucepan bring remaining wine, beet juice, and rosemary to a rapid boil.Roast in oven for 30-45 minutes, turning once, carefully with a fish spatula or tongs. Drizzle with olive oil and pour enough wine to over eggplant to light cover bottom of the baking dish. ![]() Season liberally on all sides with steak rub and salt.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |