Mediterranean Eggplant Steaks Recipes

EASY GREEK-STYLE EGGPLANT RECIPE

Steps:

• Heat oven to 400 degrees F.
• Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
• In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
• Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
• Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
• Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
• When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

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.

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

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.

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.