Grilled Beef and Eggplant with Espresso Butter
8 oz butter (fat)
Zest and juice of ⁄ lemon (sour)
2 tablespoons espresso powder or coffee grounds (bitter)
1 tablespoon chopped mint
2 teaspoons kosher salt (salt)
1/2 teaspoon ground black pepper (spicy)
4 steaks of your choice grilled to desired temperature (umami)
4 Japanese eggplant (bitter)
4 tablespoons extra virgin olive oil, divided (fat)
2 kirby cucumbers, sliced (about 1⁄ cups)
2 teaspoons lemon juice (sour)
Kosher salt (salt)
Freshly ground black pepper (spicy)
1/4 cup mint leaves, for garnish
Season the steaks well with salt and pepper. Cook to desired temperature over high heat. As soon as the steaks come off the grill, place them on a rack to rest and top each with 1 tablespoon of the espresso butter. The butter should melt and run over the steaks as they sit.
For the eggplant, split the eggplant in half lengthwise. ⁄if they have large curve or bend, cut each eggplant into 2 pieces before splitting in half to make it easier.
Turn the eggplant so that the flesh side faces up, and lightly score the flesh with a pairing knife to create a diamond pattern. Season the flesh side lightly with salt and let stand for 5 to 10 minutes. < this will help to draw some of the excess moisture out of the eggplant before cooking.
Pat the eggplant dry and brush the flesh of the eggplant with a generous amount of olive oil, about 2 tablespoons. Season again light with salt and pepper.
Place the eggplant on a hot grill flesh side down. Cook 3 minutes or until the edges begin to char and turn black. Flip the eggplant and cook 3 minutes more on the skin side. Turn again for a finish cooking 1 minute on the flesh side. Remove the eggplant to the rack with the steaks and immediately spread the flesh side with espresso butter. Let stand 1 minute.