Eggplant “Steaks” with Herbs – Daniel Fast Recipe

Introduction:

Hearty, savory, and full of rich, earthy flavor, Eggplant “Steaks” with Herbs offer asatisfying, plant-based alternative to traditional meat entrees, perfectly aligned with thespiritual and nutritional goals of the Daniel Fast. Thick-cut eggplant slices are roasted orgrilled until tender and golden, then brushed with an herb-infused oil that brings warmth,depth, and a touch of rustic elegance. This dish is ideal as a main course or as a flavorfulcenterpiece alongside grains, greens, or legumes. Clean, simple, and deeply nourishing,just as the fast intends.

Ingredients:

For the Eggplant “Steaks”:

• 1 large eggplant, cut into ¾-inch thick rounds
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• Freshly ground black pepper, to taste

For the Herb Marinade:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme or rosemary (or ½ teaspoon dried)
• 1 clove garlic, minced
• ½ teaspoon smoked paprika (optional, for depth and smokiness)
• Pinch of red pepper flakes (optional, for heat)

Instructions:

Step 1: Prep the Eggplant

Slice the eggplant into thick rounds and sprinkle both sides lightly with salt. Letrest for 15–20 minutes to draw out excess moisture and bitterness. Pat dry with a cleantowel or paper towel.

Step 2: Preheat & Roast or Grill

Preheat your oven to 425°F (220°C), or heat a grill pan over medium heat. Lightly brushboth sides of each eggplant round with olive oil and season with black pepper.

For Roasting:Place slices on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway,until tender and golden.

For Grilling:Grill each side for 5–7 minutes until grill marks appear and eggplant is soft and smoky.

Step 3: Make the Herb Marinade

1. In a small bowl, mix the olive oil, lemon juice, parsley, thyme, garlic, smoked paprika,and red pepper flakes. Stir well and set aside.

Step 4: Finish with Flavor

1. Once the eggplant is cooked, brush generously with the herb marinade while still warm. Let sit for a few minutes to absorb the flavors before serving.

Step 5: Serve & Enjoy

1. Serve warm as a main dish over a bed of cooked quinoa, lentils, or sautéed greens. Garnish with additional herbs or a squeeze of lemon for brightness.

Optional Variations:

• Middle Eastern Flair: Add a sprinkle of sumac or za’atar to the marinade.
• Smoky & Bold: Blend in a teaspoon of tomato paste or fire-roasted red pepper puree.
• Creamy Contrast: Serve alongside mashed avocado or a cashew “cream” sauce (Daniel Fast approved).
• Add Texture: Top with toasted pine nuts or chopped almonds for a finishing crunch.

Why You’ll Love This Recipe:

• Meaty & Satisfying – A plant-based entrée with rich texture and flavor.
• Herb-Infused & Healing – Fresh herbs support detox and digestion.
• Spiritually Grounding – A dish that embodies mindful, intentional eating.
• Versatile Cooking Methods – Roast, grill, or air-fry to your preference.
• Meal Prep Friendly – Holds well and flavors deepen over time.

Rooted in Simplicity, Elevated by Flavor:

These Eggplant “Steaks” are more than just a Daniel Fast recipe, they’re a groumding

culinary experience. With their earthy richness and vibrant herbal notes, they delivercomfort, nourishment, and satisfaction without compromising your fast. Let every biteremind you that simple food can be deeply soulful.