Grilled Eggplant Steaks with Fresh Tomato Relish and an Italian herb sauce called Gremolata. Keep it vegan or add crumbled cheese. A simple, healthy dinner recipe!
- 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
Preheat Grill to medium high ( you can also roast these, see notes)
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) and grill each side for 4-5 minutes, or until good grill marks appear. Remove from grill and stack them in a baking dish or bowl and cover tightly in foil so they continue to cook all the way through and become translucent.
Make the Gremolata.
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, brushed 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.
- 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
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