Where's the beef? Apologies for the dated joke, but you'll forgive us once you taste this vegetarian version of the French classic steak au poivre. Thick slabs of eggplant replace the more traditional filet mignon, but the peppery, brandy-spiked sauce is straight out of a Parisian bistro.
Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
2
3
5
2
1
1
1
6
3
2
2
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°. Place eggplant on a baking sheet. Season cut side with salt; let sit for 10 minutes to release its slightly bitter juices. Rinse and pat dry. Season cut sides of eggplant with 1 1/2 tsp. pepper.
Step 2
Heat 1 1/2 Tbsp. oil in a large heavy skillet over medium-high heat. Working in 2 batches and adding another 1 1/2 Tbsp. oil when starting second batch, place eggplant in skillet, cut side down, and cook, turning once, until browned, about 2 minutes per side. Transfer eggplant tobaking sheet, cut side down. Reserve skillet. Bake eggplant until tender when pierced with a knife, 10–20 minutes (depending on size). Transfer to plates, cut side up.
Step 3
Meanwhile, heat 1 Tbsp. oil in reserved skillet over high heat. Cook lemons, cut side down, until caramelized, about 4 minutes. Transfer lemons to a plate.
Step 4
Heat 1 Tbsp. oil in same skillet over medium-low heat. Add 1 1/2 tsp. pepper, half of shallot, and garlic and sauté until soft, about 1 minute. Remove pan from heat; carefully add brandy (brandy could ignite). Return pan to heat and cook until brandy is reduced by half, about 1 minute. Add broth; simmer until slightly reduced. Add butter; whisk until well blended. Season with salt.
Step 5
Arrange a small pile of spinach, capers, and remaining shallot on each plate alongside eggplant. Squeeze caramelized lemons over and season with salt. Spoon sauce over.