Preheat your oven to 400°F (200°C). Prick the eggplant all over with a fork and place it on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is very soft.

Remove the eggplant from the oven and let it cool slightly. Once cool enough to handle, scoop the flesh out of the skin and place it in a mixing bowl.

Add the softened butter, minced garlic, lemon juice, salt, and pepper to the bowl. Use a fork or a hand mixer to whip until well combined and creamy. Adjust seasoning as needed.

Transfer the compound butter to a sheet of parchment paper or plastic wrap, shape it into a log, and refrigerate until firm.

In a small bowl, mix together the minced black garlic, crushed coriander seeds, smoked paprika, salt, and black pepper to create a seasoning blend.

Pat the strip steaks dry with paper towels and drizzle olive oil on both sides. Rub the seasoning blend evenly over each steak.

Preheat a cast-iron skillet or grill pan over medium-high heat until hot. Add the steaks to the pan and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Remove the steaks from the pan and let them rest for about 5 minutes.

Slice the steak against the grain and serve it topped with slices of the whipped roasted eggplant compound butter. Garnish with fresh herbs if desired.