Grilled Eggplant Steaks with Gremolata and Tomatoes

These Grilled Eggplant Steaks are topped with fresh gremolata, juicy tomatoes, and optional goat cheese for a simple, flavor-packed vegetarian dinner. Easy, healthy, and perfect for summer grilling.

Life is a series of natural and spontaneous changes. Don’t resist them; that only creates sorrow. Let reality be reality. Let things flow naturally forward in whatever way they like.― Lao Tzu

Here’s a very simple meatless dinner perfect for warm summer evenings on the patio. Grilled (or roasted) Eggplant Steaks topped with fresh summer tomatoes and an herby Italian sauce called Gremolata, I shared with you a while back.

I love how the eggplant is almost transformed by grilling it. Its flavor deepens and becomes rich and complex, and its texture becomes very luscious and creamy. Serve this with our fluffy quinoa, rice, or creamy polenta, and you have a simple, healthy, and totally delicious vegan meal. Keep it vegan or add crumbled goat cheese or feta for extra richness. A lovely way to celebrate the best of summer produce!

Eggplant Steak Recipe Ingredients

Eggplant - Choose 1 large or 2 medium eggplants, sliced into ½- to ¾-inch-thick “steaks.” Look for firm, glossy eggplants with smooth skin.

Olive oil, kosher salt & black pepper - A simple seasoning that helps the eggplant caramelize beautifully on the grill.

Gremolata - This bright Italian herb sauce, called gremolata, made with fresh parsley, garlic, lemon zest, and olive oil, adds vibrant flavor and freshness. Homemade is best, but store-bought can work in a pinch.

Cherry tomatoes - Sweet, juicy tomatoes are tossed with a drizzle of olive oil and spooned over the grilled eggplant for a burst of fresh summer flavor. Grape tomatoes work well too.

Goat cheese or feta (optional) - Crumbled over the top for a creamy, tangy finish that pairs beautifully with the smoky eggplant.

Cauliflower rice or herbed quinoa - Serve with cauliflower rice for a lighter meal, or pair with our Everyday Quinoa with Lemon, Shallots & Herbs for a heartier vegetarian dinner.

Here is the Gremolata Recipe – the zesty Italian herb sauce that’s delicious on everything.

While the eggplant is grilling, make the simple tomato relish.

Keep the Grilled Eggplant Steaks vegan or top it with cheese.

Grilled Eggplant Steaks! Simple, healthy and yummy. Have a great weekend friends. xoxo Sylvia

More eggplant recipes you’ll love!

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Grilled Eggplant Steaks

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• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 30
• Cook Time: 20
• Total Time: 50 minutes
• Yield: 2-3 1x
• Category: Dinner, grill recipe, summer dinner, vegan main, vegetarain Main, weeknight dinner
• Method: grilled, roasted
• Cuisine: Mediterranean
• Diet: Dairy-Free, Diabetic, Gluten Free, Gluten-Free, high fiber, Kosher, Low-Carb, Vegetarian

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Description

These Grilled Eggplant Steaks are topped with fresh gremolata, juicy tomatoes, and optional goat cheese for a simple, flavor-packed vegetarian dinner. Easy, healthy, and perfect for summer grilling.

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Ingredients

Units USM Scale 1/2x1x2x

• 1 large or 2 medium/large eggplants - sliced into 1/2 inch -3/4 inch thick slices ( see notes)
• olive oil, salt and pepper for grilling
• 3-4 tablespoons Gremolata ( Zesty Italian Herb Sauce)
• 1 pint cherry or grape tomatoes, halved
• drizzle olive oil
• OPTIONAL - crumbled goat or feta cheese

Serve with cauliflower rice, or this Everyday Quinoa with Lemon Shallots and Herbs 

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Instructions

1. Preheat Grill to medium high ( you can also roast these; see notes)
2. Slice eggplant into ½-inch-thick slices. (If you are sensitive to bitterness, salt both sides and let sit for 15 minutes, then rinse with water and pat dry. ) Brush both sides with olive oil (and salt if not previously)
3. Grill each side for 4-5 minutes, or until good grill marks appear.  Remove from the grill and stack in a baking dish or bowl, then cover tightly with foil so they continue to cook all the way through and become translucent.
4. Make the Gremolata Sauce.
5. Toss the tomatoes with a pinch of salt, fresh herbs ( if you like)  a little drizzle of olive oil. (You can also just halve them and leave them plain- the Gremolata has plenty of flavor.)
6. Assemble. Lay the eggplant steaks down on a serving dish. Spoon a little gremolata over each one. Top with the tomatoes. Add crumbled goat or feta if you like.
7. Serve with Cauliflower Rice or  fluffy quinoa on the side.

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Notes

I usually serve ½ of one whole eggplant per person (2 -3 slices)

Alternatively,  you can roast the Eggplant steaks, although grilling gives them lovely flavor. To roast, prepare the same way, brush with oil, and place them on a parchment-lined sheet pan in a 425 F oven for 20-25 minutes, or until tender and golden. You can also prepare them this way, CROSS-HATCHED.

Leftovers will keep up to 3 days in the fridge in an airtight container.

Nutrition

• Serving Size: ½ eggplant with 2 T gremolata
• Calories: 381
• Sugar: 10 g
• Sodium: 609.2 mg
• Fat: 35.8 g
• Saturated Fat: 5.1 g
• Carbohydrates: 17.8 g
• Fiber: 7.7 g
• Protein: 3.9 g
• Cholesterol: 0 mg