Eggplant "Steak" with Blue Cheese Cream
Eggplant 'steak' is topped with a savory portabella mushroom 'paste' and cap, and served with a tangy blue cheese cream.
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste
Polenta, flavored with marjoram for accompaniment
Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled
- Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
- Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
- Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
- Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
- To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
- Reheat in oven.
- Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
- For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.