All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
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
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 ⅔ cup of cold water and allow to soak for 20 minutes.
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.
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 ½ -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.
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.
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.
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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