Grilled Eggplant Steaks with Gremolata and Tomatoes
Grilled Eggplant Steaks with Fresh Tomato Relish and an Italian herb sauce called Gremolata. Keep it vegan or add crumbled cheese. A simple, healthy dinner recipe!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large or 2 medium/large eggplants – sliced into ½ inch -¾ 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
- 1
Preheat Grill to medium high ( you can also roast these, see notes)
- 2
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) and grill each side for 4-5 minutes, or until good grill marks appear. Remove from grill and stack them in a baking dish or bowl and cover tightly in foil so they continue to cook all the way through and become translucent.
- 3
Make the Gremolata.
- 4
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.)
- 5
Lay the eggplant steaks down on a serving dish. Spoon a little gremolata over each one. Top with the tomatoes.
- 6
Add crumbled goat or feta if you like. Serve with Cauliflower Rice or Everyday Quinoa on the side.