The New Meat.

Happy Tuesday y’all!
Today is my mommas 52nd 25th birthday :). I love my mom to death so in honor of her day I will be feasting with her tonight at one of her fave restaurants. Yummy! Maybe I will make her a dessert later on this week. Maybe. All I know is that whatever I make her must be able to be slathered in butter. She is the butter queen. I am talking Paula Deen level here, y’all! Seriously. 
Now, my dad is under doctor’s orders to eat all things healthy. This means no Blue Bell ice cream. Thank goodness we already eat healthy the majority of the time. 
Last night’s dinner included this.
Roasted eggplant steaks 

drizzled in a Maple Honey Tahini Dressing. 

The “steaks” were so tender and the dressing nearly blew my socks off!

Perfect as a vegetarian entree at dinner.
Eggplant…the new meat. 

Roasted Eggplant Steaks with Maple Honey Tahini Dressing (GF/V/P):

2 large eggplants, tops removed, cut in half lengthwise
2 T. honey tahini
1 T. apple cider vinegar
3 t. pure maple syrup
juice of 1/2 a small lemon
sea salt and freshly cracked black pepper, to taste
freshly chopped Italian flat-leaf parsley, optional garnish
1. Preheat the oven to 400 degrees F. Place the prepared eggplant flesh side up on a large baking sheet.
2. Bake for 1 hour or until the eggplant is golden brown and the back side of the eggplant is slightly charred.
3. In a large bowl, whisk together the tahini, apple cider vinegar, maple syrup, lemon juice, salt, and pepper until smooth.
4. Drizzle each eggplant steak with the dressing, a pinch of salt and pepper, and garnish with chopped fresh parsley.
Makes 4 eggplant steaks.


  1. Hope your mom’s birthday dinner was able to top your roasted eggplant steaks! These look delicious and I can imagine that they are tender and flavorful!

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