Grilled Eggplant Steaks with Gremolata and Tomatoes
Ingredients
The eggplant
-
1
large or 2 medium/large
eggplants
-
to taste
olive oil
-
to taste
salt
-
to taste
pepper
The gremolata and tomatoes
-
3–4
tablespoons
Gremolata
-
1
pint
cherry or grape tomatoes
-
to taste
drizzle olive oil
-
optional
crumbled goat or feta cheese
Instructions
- Preheat the grill to medium-high heat.
- Slice the eggplant into ½ inch thick slices and optionally salt them to reduce bitterness.
- Brush both sides of the eggplant slices with olive oil and grill for 4-5 minutes on each side until grill marks appear.
- Remove the eggplant from the grill and stack in a baking dish, covering tightly with foil to continue cooking.
- Prepare the Gremolata sauce.
- Toss the halved tomatoes with a pinch of salt, fresh herbs, and a drizzle of olive oil.
- Arrange the grilled eggplant steaks on a serving dish, spoon Gremolata over each, and top with the tomatoes.
- Add crumbled cheese if desired and serve with a side of cauliflower rice or quinoa.
Nutrition Facts (estimated)
Servings
2-3
Calories
381
Total fat
35.8g
Total carbohydrates
17.8g
Total protein
3.9g
Sodium
609.2mg
Cholesterol
0mg
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