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!
Serve with cauliflower rice, or this Everyday Quinoa with Lemon Shallots and Herbs
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 minutes, or until good grill marks appear. Stack in a baking dish or bowl and wrap up tightly in foil so they cook all the way through and become translucent.
Make the Gremolata.
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)
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. Serve with Cauliflower Rice or Everyday Quinoa on the side.
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.
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