Roasted Portobello and Eggplant French Dip

Tender grilled portobello mushrooms and eggplant seasoned with Herbie's Garlic Steak Seasoning. - You don't need the steak, just the wonderful veggies and seasoning and a bottle of Elate Grange Cuvee to enjoy.

Ingredients

  • Portobello Mushrooms, de-stemmed and brushed clean  ·  4 whole 
  • Eggplants, de-stemmed  ·  2 
  • Soft French Bread Sandwich Rolls  ·  4 
  • Olive Oil  ·  2 tablespoons 
  • Herbie's Garlic Steak Seasoning  ·  2 tablespoons 
  •  ·   
  • For the Au Jus:  ·   
  • Olive Oil  ·  1 tablespoon 
  • Carrot, diced  ·  1 
  • Celery, diced  ·  1 stalk 
  • Yellow Onion, large diced  ·  1 
  • Vegetable Stock  ·  16 ounces 
  • (about 20 individual slices) Herbie's Garlic Flakes  ·  3 tablespoons 
  • Dry Red Wine  ·  1/2 cup 
  • Salt, to taste  ·   

Instructions

Directions:

Pre heat your oven to 425 degrees

Slice the Portobello mushrooms into 1/2 inch slices and dice the eggplants into 1/2 inch cubes.

Coat the Portobello mushrooms, and eggplant with 2 tablespoons of olive oil. Then season them with Herbie's Garlic Steak Seasoning.

Arrange the veggies on a cookie sheet, spread out enough so they are not touching.

Place the veggies in the oven and bake at 425 degrees for 10-15min. or until they start to give off most of their moisture and the eggplant begins to take on some color.

Once the Veggies are done, take them out of the oven as set aside.

For the Au Jus:

  • Heat the olive oil in a medium sauce pot over med high heat. Once the oil begins to shimmer add the onion, carrots, and celery. Cook for about 2 min. Then add the red wine and cook until almost all of it has evaporated. Add the Herbie's Garlic Flakes, cook for another minute then add the vegetable stock. Bring the stock up to a boil and cook until the liquid has reduced by at least 1/3. Strain the liquid and pour back into the same sauce pot. Keep au jus heated over low heat until ready to serve.

  • To assemble the sandwich: With a pair of tongs add the mushrooms and eggplant to the pot warming the au jus. Slice the French sandwich rolls horizontally. Remove the veggies from the warm au jus and lay direction onto the french bread roll. Pour the remaining au jus into 4 individual ramekins or small bowls. Stack each roll with mushrooms and eggplant and serve immediately with au jus for dipping and enjoy with a glass of Williamson Wines Grange Cuvee.

Tommy's Tips:

  • If you do not have Herbie's Garlic Steak Seasoning or Herbie's Garlic Flakes you can substitute the steak seasoning with your favorite spice blend and use 4 fresh whole garlic cloves for the au jus.

Elate Grange Cuvée

Elate Grange Cuvée

We chose the name Elate which means to make someone ecstatically happy. One try of the wine and we think you will know why we chose the name.

Blu del Monviso

Blu del Monviso

This mild Italian blue cheese Blu del Monviso with a distinct taste and creamy texture is perfect paired with both white and red wines selected from our cellar.

Couronne de Fontenay

Couronne de Fontenay

A perfectly charming French cheese from the heart of the Loire Valley made with pasteurized milk in small forms coated with vegetable ash.

Huntsman

Huntsman

Huntsman is a blend of two classic cheeses produced in the English countryside.

Umami Seasoning

Umami Seasoning

Umami Seasoning adds the Umami flavor, the deliciousness factor to food.