Grilled Wagyu Beef with Eggplant Marmalade
  • 1pound eggplant
  • 1cup roasted red bell peppers, dicedbottled is fine
  • 1tablespoon minced garlic
  • 1tablespoon minced fresh ginger
  • 1 1/2tablespoons low-sodium soy sauce
  • 1 teaspoon sherry vinegar
  • 1/2 tablespoon minced fresh tarragonor 3/4 teaspoon dried
  • 1teaspoon fennel seeds
  • 1 1/2 tablespoons brown sugar
  • 4cloves garlicpeeled
  • 1/2 teaspoon chopped fresh rosemary leaves
  • 1teaspoon minced fresh ginger
  • 1teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 2tablespoons Dijon mustard
  • 1/4cup low-sodium soy sauce
  • 1tablespoon sesame oil
  • 6(4-ounce) fillets wagyu beefroom temperature; 30-60 minutes out of fridge
  • Vegetable oil, for brushing
  1. 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
  2. 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.)
  3. 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.
Recipe Notes
Nutrition Facts
Grilled Wagyu Beef with Eggplant Marmalade
Amount Per Serving
Calories 269 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 54mg 18%
Sodium 659mg 27%
Total Carbohydrates 12g 4%
Protein 31g 62%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 269 cal, 8g fat (4g mono, 1g poly, 3g sat), 54mg chol, 31g protein, 12g carb, 3g fi ber, 659mg sodium