Vegan Chef Matthew Ravenscroft brings you his creative spin on a French classic! Enjoy Chef Matthew’s signature Eggplant Steak with Green Bean Almandine and Smashed Sunchokes. This hearty vegan dish features two pieces of smoked marinated eggplant steaks, pan-seared sunchokes with caramelized shallots and all of the fixings to make a perfect Green Bean Almandine! Top it all off with a red wine bordelaise sauce for the full French countryside experience – vegan style!

• 2 pcs Smoked Eggplants
• 300mL Bordelaise Sauce
• 250g Green Beans
• 4oz Lemon Shallot Sauce
• 2oz Slivered Almonds
• 10g Dill
• 300g Sunchokes
• 200g Caramelized Shallots
• 1 pc Red Finger Chili

Chef’s Note: All items can be kept in your fridge for up to 5 days.

Allergens: Wine, Onion, Garlic, Mushroom, Almonds

Make sure you’ve got a Medium Frying Pan, a Medium Sized Pot, a Resting Tray, a Baking Tray, Parchment Paper, Tongs, a Wooden Spoon, a Knife, a Cutting Board, and a Gravy Boat or Sauce Ramekin. It’s also ideal to have a few staples on hand like Salt and Pepper and Canola Oil. Now, let’s get cooking!

Preheat your oven to 350°F.

Bring a medium pot 3/4 filled with water up to a boil. Reduce to a simmer.

In the meantime, preheat a medium size frying pan on medium high heat. Add 1 tablespoon of canola oil to the pan. Add your Smoked Eggplant Steaks. Pan sear on medium heat until golden brown, approximately 2-3 minutes per side. Sear both sides until evenly golden brown, remove from pan, and transfer onto a baking tray lined with parchment paper. Place tray into the preheated oven to finish cooking for 10-15 minutes, or until centre is completely heated through.

Chef’s Tip: Be sure to set a timer and keep a close eye on your Eggplant Steaks as you do not want to overcook them. The Eggplant Steaks should be heated throughout and fork tender, but still hold their shape, with a nice even caramelization on the outside.

Rinse out the medium frying pan and preheat the pan on medium heat. Add 1 tablespoon of canola oil to the pan. Remove the Sunchokes from the packaging, smash the Sunchokes using the palm of your hand, and add to the frying pan. Sear each side of the Sunchokes until golden brown and the centre is warmed through, approximately 3-4 minutes per side. Season with salt and pepper to taste and remove the pan from the heat.

Open the bag of Caramelized Shallots and empty the contents into the pan. Quickly toss the Caramelized Shallots with the Sunchokes, and transfer into a bowl. Set aside.

Drop the bag of Bordelaise Sauce into the pot of simmering water. Allow to cook in the hot water bath for 3-4 minutes or until completely warmed through.

Next, rinse out the medium frying pan again and preheat the pan on medium heat. Add 1 tablespoon of canola oil to the pan. Remove the Green Beans from the packaging, add to the frying pan, and heat the Green Beans through, approximately 3-5 minutes, tossing often. Season with salt and pepper to taste.

While the Green Beans are cooking, using your knife, thinly slice the Red Finger Chilli on a cutting board. Set aside for garnish. The Green Beans should now be warmed through. Remove the pan from the heat. Open the bag of Lemon Shallot Sauce and empty the contents into the pan. Quickly toss the Lemon Shallot Sauce with the Green Beans and garnish with the thinly cut Red Finger Chilli, the Slivered Almonds, and Fresh Dill. Transfer into a bowl and set aside.

Remove the bag of Bordelaise Sauce from the pot and empty contents into a gravy boat or sauce ramekin.

By now, the Smoked Eggplant Steaks should be fully cooked through. Serve the Smoked Eggplant Steaks with a side of Green Been Almandine, and Smashed Sunchokes & Caramelized Shallots. Drizzle the steak with the Bordelaise Sauce.

Chef’s Tip: Use it as a dipping sauce, or be generous and let it pool on the bottom of your plate!

That’s it! Enjoy!