Argentinian Eggplant Steak and Chimmichurri

 Here is my recipe for a delicious vegan dinner, inspired by Argentina.

Course Chimichurri Ingredients:

• 1 bunch finely chopped parsley (regular or Italian)
• 1/2 cup chopped bell pepper (optional)
• 3/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 large tablespoon garlic powder or 2 cloves garlic pressed 
• 1 tablespoon dried oregano
• Spice: 1/2 a serrano pepper de-seeded and minced, but you can use dried cayenne or any chili that you like to make it your spice level
• Salt and Pepper to taste (be generous)

Directions:

Mix all ingredients together in a bowl, if you like it thick, you don't have to food process it at all... but many people like to make it runny like a pesto so you can pulse it in the food processor for a minute

Let sit for at least 15 minutes so that flavors can mix

Eggplant Steak Ingredients:

• 2-3 Eggplants (sliced into steaks)
• sea salt
• onion powder
• olive oil

Eggplant Steak Directions:

• Let the sliced eggplant steaks sweat (lay them on a cutting board or clean towel and sprinkle them with sea salt) after 30 minutes you will see the water sweating out
• Dry the eggplants completely then drizzle them on both sides with olive oil, sprinkle salt and onion powder on them
• Bake at 375 on a stone or glass pan (flipping each side once browned, 15 minutes for glass/20 minutes for stone)
• Remove and spread the Chimichurri across the steaks
• Enjoy!