Mediterranean Eggplant Steaks Recipes

MEDITERRANEAN EGGPLANT STEAKS AND ORZO SALAD WITH WALNUTS, OREGANO AND TOMATOES

Mediterranean Eggplant Steaks and Orzo Salad with Walnuts, Oregano and Tomatoes image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Salt
1/2 pound orzo pasta
2 medium eggplant, cut into 8 steaks lengthwise, 1-inch thick
Extra-virgin olive oil, for grilling eggplant, plus 5 tablespoons, divided
Pepper
2 (10-ounce) boxes frozen spinach, defrosted
2 roasted red peppers, pat dry and chopped
2 or 3 cloves garlic, grated
1 (16-ounce) tub hummus (recommended: Tribe of Two Sheiks 40 Spice)
Handful pitted olives, chopped
2 cups bread crumbs
1 cup toasted and coarsely chopped walnuts
Handful fresh flat-leaf parsley
1 pint grape or cherry tomatoes
1 cup feta cheese crumbles
2 to 3 stems fresh oregano, leaves stripped from stems and finely chopped
1 lemon, zested and juiced

Steps:

Heat grill pan to medium-high. Heat oven to 400 degrees F.
Place a pot of water on stove to boil for pasta. Salt water and cook orzo to al dente.
Brush the eggplant steaks lightly with extra-virgin olive oil and season liberally on both sides with salt and pepper. Grill 3 to 4 minutes for small eggplant and 4 to 6 minutes for large eggplant, turning occasionally, until the steaks begin to become tender but are not fully cooked.
While eggplant cooks, defrost spinach in microwave on defrost setting, 7 to 8 minutes. Heat 1 tablespoon extra-virgin olive oil in a skillet and add roasted peppers and garlic. Squeeze the spinach dry and separate as you add it to the skillet. Season the spinach with salt and pepper and heat through. Stir in olives and remove from heat. Place the eggplants on baking sheets. Top each steak with a few forkfuls of spinach mixture. Spread a few rounded spoonfuls of hummus evenly across the steaks on top of the spinach, covering it completely in a thin layer. Toss the bread crumbs with 2 tablespoons extra-virgin olive oil and parsley. Divide the bread crumbs and scatter them over the steaks on top of the hummus. Bake to brown bread crumbs, 5 minutes or so.
Toast walnuts while you cut up the tomatoes and place in a bowl. Cool nuts slightly, chop and add to tomatoes. Add the zest and juice of a lemon, 2 tablespoons extra-virgin olive oil, feta and oregano. Drain pasta, toss with tomato mixture and season with salt and pepper to taste.
Serve 2 steaks per person with orzo alongside.

MEDITERRANEAN EGGPLANT STEAKS

Mediterranean Eggplant Steaks image

I originally saw this recipe on Rachael Ray's 30 Minute Meals show. I tried it out but ended up having to modify a few things to make it work out better. Her recipe seemed to have too much toppings. Also instead of regular hummus I used garlic hummus.

Provided by Jack1010Sally

Categories Vegetable

Time 25m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 10

Ingredients

salt
pepper
1 eggplant
extra virgin olive oil
10 ounces frozen spinach
1 tablespoon garlic powder
4 ounces garlic hummus
1/2 cup breadcrumbs
1/2 cup parmesan cheese
1 tablespoon parsley flakes

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.

Nutrition Facts : Calories 166.8, Fat 5.1, SaturatedFat 2.6, Cholesterol 11, Sodium 352, Carbohydrate 21.8, Fiber 7.2, Sugar 4.8, Protein 11.3

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