Eggplant Steaks Recipes

MEDITERRANEAN EGGPLANT STEAKS

Steps:

• Preheat oven to 400 degrees.
• Cut eggplant lengthwise, 1 inch thick.
• Brush eggplant steak with extra virgin olive oil.
• Season with salt and pepper on each side.
• Grill 3-4 minutes for small eggplant or 4-6 minutes for large eggplant, turning occasionally, until tender.
• Defrost spinach in microwave, then squeeze dry when cooled.
• Heat 1-2 tablespoons of extra virgin olive oil in skillet.
• Add spinach and garlic, season with salt and pepper, and heat thoroughly.
• Place eggplants on a greased baking sheet.
• Top each steak with a thin layer of spinach mixture, then hummus.
• Toss breadcrumbs, parmesean cheese, and parsley flakes with 2-3 tablespoons of extra virgin olive oil.
• Put breadcrumb mixture on top of steaks then bake til brown, about 5 minutes.

EGGPLANT STEAKS

Steps:

• In a small bowl whisk together the worcestershire, steak sauce, olive oil, honey, and apple cider vinegar.
• Season with salt and pepper.
• Pat your eggplant dry with paper towels.
• With a pastry brush apply the sauce to both sides of the eggplant.
• Place eggplant rounds onto a sheet tray fitted with a rack.
• Place the tray under the broiler until the eggplant is nicely browned, approximately 2 minutes.
• Turn slices over and place back under broiler to brown the other side.
• Generously sprinkle freshly grated parmesan over all the slices.
• Place back under the broiler for 1 minute to nicely brown the cheese.
• Serve plain or sprinkle with freshly chopped parsley.

EGGPLANT STEAKS WITH SUN-DRIED TOMATOES AND OLIVES

Steps:

• 1. Trim the ends from the eggplants and peel off the skin. Cut each eggplant lengthwise into four or more 1/2-inch-thick slices. (Some of the slices will be smaller than others, but all should be of equal thickness.) If needed, trim a thin slice from each of the rounded sides so the pieces will lie flat on the baking sheet. Sprinkle the slices with coarse salt and layer in a colander to drain for at least 30 minutes or for up to 2 hours. Rinse the eggplant slices under cold running water and dry well with paper towels, pressing to remove as much moisture as possible.
• 2. Preheat the broiler and position the oven rack about 4 inches from the heat. Line a large heavy baking sheet with aluminum foil. Arrange the eggplant slices on the sheet in a single layer and brush both sides with oil. Broil for 7 to 9 minutes, turning once, until the eggplant is tender and lightly browned on both sides. Leave the broiler on.
• 3. Meanwhile, combine the goat cheese, sun-dried tomatoes, and olives in a small bowl. Toss gently to mix. Divide the mixture evenly over the broiled eggplant slices. Sprinkle the Pecorino Romano cheese evenly over each slice and return to the oven. Broil for 1 minute, or until the goat cheese has softened and the grated cheese is just beginning to brown at the edges. Watch carefully to avoid burning. Scatter basil over the top of each slice and serve at once.