Tri-tip has got to be my favorite cut of beef. We got lucky and found this recipe in a pre-prepped, cook it yourself, dinner-in-a-box service called, Hi FreshBox. It was so simple and good that we held on to it so we could make it again.
Tri-Tip Over Eggplant Ragout
- 8 ounces Tri-Tip
- 1 Eggplant
- 1 Onion
- 1 Tomato
- 1 bunch Green onions
- 1/2 cup Water
- 1 tbsp Sugar
- 1/4 tsp Paprika
- 1 tsp Pine nuts
- Olive oil
- Kosher salt
- Black pepper
Rinse your produce well under cold water. Trim the top off the eggplant and then cut into half moons. Peel and large dice the onion. Remove the core of the tomato and cut into quarters
Separate the green onion into two parts, green and white. Thinly slice the white part and cut green parts larger. Heat your grill on high heat.
Heat a pot over high heat. Add 1 tsp of oil and the sliced whites of the green onion. Add the onion, eggplant, and tomato and saute for 5 minutes. Add 1/2 cup of water, the sugar, the paprika, and the pine nuts. COok over medium heat for 20 minutes stirring occassionally
Season your steak with salt and pepper. Grill the steak for 4 minutes in each side. Let it rest for 5 minutes before slicing. Season your ragout with salt and pepper. Garnish with green onion and enjoy!
Original Recipe: FreshBox meal recipe
This one was inspired by trying to copy-cat the same dish from a local chinese restaurant. We were trying to eat ‘healthier’ and have more vegetables, so since we both like eggplant, we decided to order this instead of some all meat dish. I think that we have ordered it there every time that we have gone since then. While this isn’t their recipe, it is a pretty decent attempt at replicating it.
- 3 cups Eggplant cut into 1" wedges or cubes
- 5-6 Shallots or pearl onions
- 1 tsp Garlic minced
- 1 tsp Red Chili Sauce Sriracha, Maggi, chili flakes or anything works
- 2 tbsp Soy Aminos
- 1 tsp White Vinegar
- 1 tsp Corn flour or corn starch
- 1/2 tsp Black Pepper
- 2 tbsp Sesame Oil or peanut oil
- 1 small bunch Cilantro leaves
- 1 cup Water
Heat oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown.
Add salt and pepper to this, drain and set aside.
in the same pan, add a few more drops of oil if required and fry the shallots until soft.
To this, add the red chili sauce (or flakes) and minced garlic. Saute for a few seconds.
In a seperate bowl, mix the soy aminos, vinegar, corn starch, sugar, and some salt to make the Szechuan sauce.
Add this to the shallot mixture and cook on medium-high heat until it starts to bubble.
Tip in the fried eggplant and mix well until the sauce coats the eggplant.
Garnish with chopped cilantro leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice.
Original recipe: https://www.cookingandme.com/2013/03/18/schezwan-eggplant-sichuan-eggplant-recipe/