Roasted teriyaki eggplant and beef tataki, wasabi pea slivers

ROASTED TERIYAKI EGGPLANT AND BEEF TATAKI, WASABI PEA SLIVERS

Ingredients

• 2 eggplants, halved
• 60 ml (4 tbsp.) canoala oil
• 90 ml (6 tbsp.) teriyaki sauce
• 15 ml (1 tbsp) ginger powder
• 5 ml (1 tsp.) garlic powder
• 1 lime, zest
• 15 ml (1 tbsp.) ground coriander
• 60 ml (4 tbsp.) sesame seeds
• 500 gr (17 oz) Québec beef tenderloin
• 60 ml (4 tbsp.) sesame oil
• 60 ml (4 tbsp.) wasabi peas, crushed
• 2 green onions, sliced
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Using the tip of a knife, score the eggplant flesh.
3. Arrange the eggplants on a baking sheet lined with parchment paper or a silicone mat.
4. Spread the canola oil and teriyaki sauce over the eggplants and bake for 30 minutes.
5. Meanwhile, in a bowl, mix the ginger, garlic, zest, coriander, sesame seeds, salt and pepper generously.
6. Coat the fillet with the mixture.
7. In a hot pan, sear the meat in the sesame oil for 1 minute on each side. Remove and leave to rest.
8. Cut the tenderloin into thin slices. Season with salt and pepper.
9. Arrange the slices of meat on the eggplant slices and sprinkle with the wasabi peas and green onions.