Grilled Eggplant Steaks With Peperonata Recipes

GRILLED STEAK WITH EGGPLANT CAPONATA RECIPE - (4.8/5)

Steps:

• Preheat a charcoal grill. Place eggplant in a colander and sprinkle liberally with salt. Arrange steaks on a platter. Brush steaks with olive oil and season generously all over with salt. Set steaks aside to rest. Make Caponata: Heat oil in a large sauté pan over medium-high heat. Add garlic and sauté until just golden, 1 minute. Add onions and bay leaf, and sauté until onions are translucent, about 4 minutes. Add eggplant to pan in a single layer and sauté until browned and tender, about 15 minutes. If eggplant doesn't fit easily in one layer, cook in batches. Stir olives, currants, pine nuts and balsamic vinegar into pan. Sauté until vinegar cooks off and caponata is almost dry, about 5 minutes. Season with salt and pepper to taste. Set aside. Cook Steaks: Once charcoals are white-hot, lay steaks onto grate directly over heat and grill until medium rare, 4-5 minutes per side. Transfer meat to a cutting board and let rest at least 5 minutes before slicing across the grain. To Serve: Divide caponata among 4 plates and place steak on top or alongside. Season with salt and pepper and garnish with a drizzle of olive oil.

GRILLED EGGPLANT STEAKS WITH PEPERONATA

Steps:

• Preheat grill or broiler. Combine 1/4 teaspoon of the salt, 1/2 teaspoon of the pepper and 2 tablespoons of the olive oil in a glass or ceramic bowl. Whisk in the balsamic vinegar. Brush both sides of the eggplant with the vinaigrette. Slowly grill or broil the eggplant until tender, about 5 minutes per side. Set aside.
• Heat remaining olive oil in a large saute pan. Add onion and cook over medium-low heat until soft, about 10 minutes. Add peppers, cover and cook until tender, about 10 minutes. Add tomatoes, garlic, rosemary, oregano and remaining salt and pepper. Cook until mixture thickens slightly, 15 to 20 more minutes.
• Divide the eggplant slices among 4 plates. Spoon equal amounts of peperonata on top of the eggplant. Garnish with fresh thyme.

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 for until 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 of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.

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.

GRILLED EGGPLANT

Steps:

• Peel the eggplant, and then cut into 3/4-inch slices.
• Combine butter, garlic salt, and Italian seasonings; stir well.
• Brush eggplant slices with butter mixture, and sprinkle with salt and pepper.
• Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.

GRILLED EGGPLANT AND PEPPERS WITH FETA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
• Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
• Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

SPICY GRILLED EGGPLANT

Steps:

• Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.

GRILLED STEAK WITH PEAS AND EGGPLANT RECIPE

Steps:

• Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside.
• Prepare a grill for medium-high heat; oil grate. Season steaks on all sides with 1 1/2 tsp. kosher salt and 1 tsp. pepper. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 5-7 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• While steak rests, toss eggplant with 2 Tbsp. oil; season with 1/2 tsp. kosher salt and 1/2 tsp. pepper. Grill eggplant, turning often, until skin is lightly charred and flesh is softened, about 5 minutes.
• Grill peas in a grill basket or on a wire rack set over grill alongside eggplant, turning often, until lightly charred and softened, about 3 minutes.
• Spread reserved ricotta on a platter. Arrange eggplant and peas over. Drizzle with oil; season with sea salt and pepper. Top with mint and chile (if using). Serve with lemon wedges alongside.
• Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.

GRILLED EGGPLANT PARMESAN STACKS

Steps:

• Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.