Meal Kit

Smoky Eggplant Steaks

With Balsamic Cashew Cream and Pine Nuts

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Cashews, Pine Nuts)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Eggplants pack a rich and smoky punch and toothsome texture that beautifully subs for meat. When cooled with a balsamic-spiked cashew cream and toasted pine nuts, the dish oozes sophistication and elegant flavors.

In Your Box (serves 2)

  • 1 Eggplant
  • 1 Lemon
  • Info
    2½ oz. Cashews
  • 2 Parsley Sprigs
  • 1½ oz. Baby Arugula
  • Info
    ¾ oz. Pine Nuts
  • 1 fl. oz. Liquid Smoke
  • ½ fl. oz. Balsamic Vinegar
  • 2 Garlic Cloves
  • 1 Tbsp. Smoked Paprika
  • ½ tsp. Dried Rosemary
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prep the Vegetables

    Preheat oven to broil. Rinse and cut eggplant lengthwise into four ½-inch-thick slices to resemble steaks. Pat eggplant slices dry with a paper towel. Mince the garlic and chiffonade the parsley and rosemary. Halve the lemon. Cover cashews with 2/3 cup of cold water and allow to soak for 20 minutes.

  2. 2

    Marinate the Eggplant

    In a large, shallow dish, whisk together the liquid smoke, 1 Tsp. of the balsamic (reserving the rest for the cashew cream), smoked paprika, minced garlic, and salt and pepper to taste. Nestle the steaks in the mixture and brush both sides with marinade. Allow at least 10-15 minutes.

  3. 3

    Make the Cashew Cream

    Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1/2 -inch. Blend on high for several minutes until very smooth. If you need a little more viscosity, feel free to add a Tbsp more water. Gradually add remaining balsamic vinegar and juice of one lemon to taste and salt and pepper. Place in fridge to chill before serving.

  4. 4

    Broil the Eggplant

    On a baking sheet prepared with parchment or a silicone baking mat, arrange the eggplant steaks. Broil for 4-5 minutes. Remove from oven and brush with remaining marinade, ensuring minced garlic sticks to steaks. Broil for another 4-5 minutes, until caramelized.

  5. 5

    Toast the Pine Nuts

    Heat a small skillet over medium heat. Add the pinenuts (no oil) and move the pan around consistently (to prevent burning). Pinenuts should be lightly browned and aromatic, about 3 minutes. Remove from pan and heat and set aside.

  6. 6

    Plate the Dish

    On a plate, arrange a bed of arugula. Atop the arugula place one eggplant steak and slather with a dollop of cashew cream and a few leaves of fresh argula. Top with another eggplant steak and more cashew cream, forming a stacked tower. Garnish with a sprinkle of toasted pine nuts.

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