"Meatless Monday" Recipe of the Week - Eggplant "Steak" with Blue Cheese Cream

This week's "Meatless Monday" Recipe of the Week is - Eggplant "Steak" with Blue Cheese Cream. Eggplant, Mushrooms, and a Blue Cheese Cream. You won't miss the Meat in this dish! You can find this recipe on many sites and blogs, I found this one on one of my favorite recipe site's, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a large collection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy in 2018!


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.

Recipe Ingredients:
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

Cooking Directions:
1 - 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.
2 - Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 - 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.
4 - Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 - 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.
6 - Reheat in oven.
7 - Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 - 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.

https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html