Is Gordon Ramsay’s Wildly Popular Eggplant “Steak” Too Good to Be True? I Tried It to Find Out.

Step-by-Step Instructions

Step 1: Prep the Eggplant

• Slice the eggplant lengthwise into 1-inch-thick “steaks.”
• Score the flesh lightly in a criss-cross pattern—this helps it absorb flavor.
• Season both sides with salt, pepper, and a touch of smoked paprika if using.

Step 2: Sear It Like a Steak

• Heat olive oil in a cast iron or nonstick skillet over medium-high heat.
• Sear the eggplant slices for about 3–4 minutes per side until deeply golden and slightly crisp.

Step 3: Add the Glaze

• Mix the soy sauce, maple syrup, balsamic vinegar, garlic, and chili flakes in a small bowl.
• Pour the glaze into the skillet and reduce heat to medium. Spoon the sauce over the eggplant as it simmers and thickens, about 2–3 minutes.

Step 4: Finish in the Oven (Optional but Recommended)

• Preheat oven to 400°F (200°C).
• Transfer the glazed eggplant steaks to a baking sheet and roast for 10–12 minutes until tender inside and caramelized on the outside.

Serving Tips

• Plate like a pro: Serve the eggplant steak over a creamy mash or grilled veggies for that restaurant feel.
• Spoon extra glaze: Drizzle remaining glaze from the pan over the plate to amplify flavor.
• Add crunch: A sprinkle of toasted nuts or crispy shallots gives contrast to the soft texture.

Optional Variations

• Add mushrooms: Sauté portobellos alongside the eggplant for an even meatier texture.
• Spice it up: Add harissa or chipotle paste to the glaze for bold heat.
• Sweet twist: Use pomegranate molasses in place of balsamic for a tangy-sweet glaze.
• Cheesy finish: Top with vegan parmesan or a cashew cream for added richness.

Final Verdict

So, is Gordon Ramsay’s eggplant steak too good to be true? Honestly—not at all. With just a few ingredients and the right technique, it transforms a humble vegetable into something truly elegant and satisfying. The glaze is punchy, the texture is meaty, and the overall result is worthy of any dinner party.

Just be prepared to babysit your skillet a little and don’t skip that oven finish—it makes all the difference.