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.
Ingredients
Units
Scale
- 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
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)
- 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.
- Make the Gremolata Sauce.
- 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.)
- 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.
- Serve with Cauliflower Rice or fluffy 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, 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