Grilled Wagyu Beef with Eggplant MarmaladeEvan Treadwell | Delicious Living
- Serves: 6 people
- Calories per serving: 269
High-quality wagyu beef boasts a more favorable omega-3 and monounsaturated fat profi le than typical beef; you can also use top sirloin. If you’re vegetarian, serve the delicious marmalade on braised seitan or with naan or crackers.
- Make Eggplant Marmalade: Roast eggplant whole at 350° for 30 minutes or until collapsed. Quarter eggplant, remove skin with a sharp knife, and dice. Combine with remaining marmalade ingredients in a large pot and cook over medium heat for 15–20 minutes, stirring often. Adjust
- Combine four cloves garlic, rosemary, and next six ingredients (ginger through sesame oil) in a blender and whirl until smooth. (May be made ahead; refrigerate.)
- Preheat grill to medium hot. Brush fillets with vegetable oil. Cook for 4–6 minutes on each side or to desired temperature. Brush with garlic-rosemary glaze, cook 1 minute, turn, brush again, and cook 1 minute more. Remove from grill and let rest 5 minutes before slicing.Serve on top of warm eggplant marmalade.
PER SERVING: 269 cal, 8g fat (4g mono, 1g poly, 3g sat), 54mg chol, 31g protein, 12g carb, 3g fi ber, 659mg sodium