top of page

YOUR RECIPE FOR CONVECTION COOKING!

Anchor 1

Roasted Japanese Eggplant & Grilled Pork Blade Steak

  • Instagram
  • Facebook

Convection and Convection Broil

Cubed Japanese eggplant tossed with sesame oil, ginger, and garlic roasted in Convection and served with a grilled pork blade steak for a quick delicious Convection meal.


This recipe demonstrates how to make good use of the Convection Broil mode in your oven. 

I began by roasting the eggplant in the Convection mode, then changed the mode to Convection Broil and added the pork blade steak. The benefit of using the Convection Broil mode is that the eggplant could continue cooking in Convection while the pork was being cooked by the powerful direct heat of the broiler. 


Cubed Japanese eggplant tossed with sesame oil, ginger, and garlic roasted in Convection and served with a grilled pork blade steak for a quick delicious Convection meal.

I prepared this meal in a Speed oven that has Microwave, Convection, and Broil modes but this meal can also be prepared using the Convection Broil mode in a larger Convection oven. This meal could also be prepared with boneless skinless chicken thighs, salmon, or skirt steak if you prefer.


INGREDIENTS


For cooking the eggplant

2 Japanese eggplant, cut into 1” chunks

1 tbsp toasted sesame oil

1 tbsp peanut oil

3 cloves garlic, coarsely chopped

1 tbsp minced fresh ginger


Sauce for serving the eggplant

¼ cup tamari or soy sauce

2 tbsp rice vinegar

2 tbsp Mirin cooking wine or dry Sherry

2 tsp cornstarch


Garnish for serving the eggplant

4 scallions, white part only, finely chopped

Finely sliced hot red chili (optional)

Fresh chopped cilantro for serving, optional


For the pork blade steak

1 pork blade steak, approx. 12 oz

1 tsp Chinese 5-spice powder

1tsp peanut oil



PREPARATION


Heat the oven in the Convection or Convection Roast mode and set the temperature to 375F (190C). Place one oven rack close to the Broil element and the other rack in the middle of the oven.


Toss the cubed eggplant with the sesame and peanut oils and the garlic and ginger. 


Spread the eggplant onto a rimmed baking sheet and place it on the middle rack in the oven.

Set the timer and cook the eggplant for 20 minutes.


Meanwhile, prepare the sauce and the garnish and season the pork blade steak. Place the blade steak on a foil-lined rimmed baking sheet.


When the timer has elapsed change the oven mode to Convection Broil 475F (246C) and slide the pork into the oven. Cook the pork for 5 - 6 minutes on the first side then turn it and cook for another 4 - 5 minutes. 


Set the pork aside to rest for a few minutes before slicing, drizzle the eggplant with the sauce and add the garnish before serving.


Serves 2


Roasted Japanese Eggplant & Grilled Pork Blade Steak
.pdf
Download PDF • 380KB

WANT TO LEARN MORE?

TRY THESE STEAM RECIPES

Sprinkle Covered Cake_edited.jpg

Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese

Sprinkle Covered Cake_edited.jpg

Classic Petite Baguettes

Sprinkle Covered Cake_edited.jpg

Steamed Snap Pea and Asparagus Salad with Radish

UNLEASH YOUR INNER CHEF WITH MY BLOG!

How to Roast Prime Rib in Convection

Slow roasted tomatoes bread olive oil

Special occasions call for special meals and a Standing Beef Roast, often referred to as Prime Rib, is definitely a special meal....

FOR JUICY CHICKEN CHOOSE CONVECTION

Banner Beef Tenderloin-15.jpg
bottom of page