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Grilled Eggplant Steaks with Gremolata and Tomatoes

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! #eggplant Feastingathome #grilledeggplant #gremolata #eggplantrecipes #eggplantsteaks #healthydinner #meatlessdinner #vegan

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!

Ingredients

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

Instructions

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.

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, 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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