Vegan Argentinian Feast: Grilled Eggplant Steak & Creamy Chimichurri Polenta

Allergens

Soy (if using soy-based vegan cheese)

Ingredients

• 2 large eggplants
• 1 cup polenta
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1/2 cup fresh parsley
• 1/4 cup fresh cilantro
• 1/4 cup red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Optional: vegan cheese for garnish

Instructions

1. Prepare the grilled eggplant steak: Slice the eggplants into 1 inch thick rounds. Brush both sides of each slice with olive oil, then season with salt and pepper. Grill over medium heat until tender and slightly charred, about 4 minutes per side.
2. Cook the polenta: In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in polenta, reduce heat to low, and cook for 5 7 minutes or until tender. Stir in a dollop of vegan butter for creaminess.
3. Make the chimichurri sauce: In a food processor, blend parsley, cilantro, red wine vinegar, oregano, smoked paprika, salt, and pepper until well combined. Drizzle in olive oil while blending to create a smooth sauce.
4. To serve, place a generous scoop of polenta on each plate, top with grilled eggplant steak, and drizzle chimichurri sauce generously over the dish. If desired, garnish with a sprinkle of vegan cheese.

Chef’s Insight

Experiment with different herbs in the chimichurri sauce to suit your personal taste preferences.

Notes

Be sure to use fresh herbs for the chimichurri sauce to enhance the overall flavor.