Tangy Eggplant Delight
This tangy eggplant dish with succulent fillet mignon is a gourmet treat. The tender bok choy and sweet peppers add a delightful twist, while the artichoke hearts and chives elevate the flavors to new heights. All simmered in a zesty vodka sauce, this recipe is a true sensory delight!
ingredients
- 4 fillet mignons (6 oz each)
- 1 large eggplant, sliced
- 2 sweet peppers, sliced
- 4 baby bok choy, halved
- 1 cup artichoke hearts, quartered
- 1/4 cup chives, chopped
- 1 cup vodka sauce
- 3 tbsp olive oil
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Season the fillet mignons with salt and pepper.
- 3.
On a preheated grill or stovetop pan, sear the fillet mignons for 2 minutes on each side. Transfer to a baking dish and bake for 8-10 minutes for medium-rare (adjust time to your preference).
- 4.
In a separate skillet, heat olive oil over medium heat.
- 5.
Add eggplant slices and cook until golden brown on each side. Remove from skillet and set aside.
- 6.
In the same skillet, sauté sweet peppers until softened, then add bok choy, artichoke hearts, and chives. Cook for an additional 2-3 minutes.
- 7.
Pour in the vodka sauce and bring to a simmer.
- 8.
Add the eggplant slices back to the skillet. Gently stir to coat everything with the sauce.
- 9.
Serve the fillet mignons on a plate, topped with the tangy vegetable mixture.
- 10.
Garnish with additional chives if desired.
