FLANK STEAK WITH BALSAMIC ROASTED EGGPLANT
This weeknight steak dinner is a full-flavored embrace of the summer. Roasted eggplant and red onions are tossed with balsamic and basil, and a nice spicy kick of chili. Jarred sun-dried tomatoes are turned into a quick pesto to round out the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put a rimmed baking sheet in the oven and preheat to 450˚ F. Combine the eggplant, red onion, 1/4 cup olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl and toss to coat. Spread out on the preheated pan and roast, tossing once, until browned around the edges and tender, 20 to 25 minutes. Remove from the oven and drizzle with the balsamic vinegar; toss gently.
- Meanwhile, combine the sun-dried tomatoes, garlic, lemon juice, 2 tablespoons water and a pinch of salt in a food processor or mini chopper. Pulse until mostly smooth (it should be the consistency of a thick pesto; if it's too thick, add more water 1 teaspoon at a time). Adjust the seasoning, if needed.
- Season the steak all over with salt, pepper and the herbes de Provence. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, about 4 minutes. Flip and cook until browned on the other side, 4 to 5 minutes for medium rare. Transfer to a cutting board to rest 5 minutes.
- Toss the basil with the eggplant; season with salt, if needed. Divide among plates. Slice the steak, divide among the plates and top with the sun-dried tomato mixture.
Nutrition Facts : Calories 460, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 91 milligrams, Sodium 589 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 35 grams, Sugar 8 grams
GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH
Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.
Provided by Kim's Cooking Now
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
- Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
- Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g
ROASTED BALSAMIC EGGPLANT
Yield 8 servings
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425 degrees Fahrenheit. 2. Place the eggplant onto two non-stick cookie sheets coated with cooking oil spray. 3. Spray the eggplant with olive oil cooking spray. Then put the eggplant into the oven and let it cook for 10 minutes. 4. Remove from the oven and push the eggplant into the center of the cookie sheets with a spatula. 5. Mix the olive oil and garlic together. Drizzle the mixture on top of each eggplant and return to the oven to cook for another 10 minutes, or until they're tender. 6. When it's cooked, remove the eggplant from the oven and place it in a bowl. Then chop and mash using a fork. 7. Finally, add the balsamic vinegar and continue to mash. 8. Serve it warm or chilled, as a side dish or spread for pita bread.
SAUTEED EGGPLANT WITH TOMATOES AND BALSAMIC VINEGAR
This recipe is from the vegetarian cookbook Mediterranean Harvest. Soaking the eggplant in water first prevents it from soaking up a lot of oil when sauteed. Easy, healthy and surprisingly satisfying when served with crusty bread and olive oil for dipping.
Provided by Eat Your Vegetables
Categories Vegetable
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggplant in a large, wide bowl. Pour in the water, add 1/4 c salt, and stir together. Cover with a plate and place a weight, such as a can of tomatoes, on top of the plate to keep the eggplant submerged. Soak the eggplant in the salted water for 1-2 hours. Drain and pat dry.
- Heat the oil in a large nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, abut 5 minutes. Stir in the garlic and cook for 30 seconds to a minute, until fragrant.
- Add the eggplant and turn the heat to medium-high. Cook, stirring often, until the eggplant is browned and just about tender, about 10 minutes. Season with salt and pepper.
- Add the balsamic vinegar and stir for a minute, then add the tomatoes. When the tomatoes begin to cook quickly, reduce the heat to medium. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down a bit. Cover the pan, reduce the heat to medium-low, and continue to cook for another 5 to 10 minutes, until the eggplant is very tender and the mixture is thick. Taste and adjust seasonings. Stir in the basil.
- Transfer to a serving dish. Cool slightly and serve. This is excellent at room temperature.
ROASTED EGGPLANTS IN BALSAMIC VINEGAR RECIPE
Provided by á-5911
Number Of Ingredients 7
Steps:
- Roasted Eggplants in Balsamic Vinegar Melanzane Arroste Sottoaceto Serves 4 Printable Version Preheat the oven to 425 F. Sprinkle the eggplant slices with 1/4 teaspoon of the salt and place them in a colander to drain for 20 minutes. Pat them with a paper towel until thoroughly dry. Line the bottom of two large baking sheets with parchment paper Brush the eggplant slices lightly on both sides with 1/3 cup of the olive oil and bake in the hot oven for 10 minutes. Turn them over and bake until they start to brown, about 10 minutes more, Remove from the oven and set aside. In a small glass baking dish, place 1/3 of the eggplant slices, sprinkle with some of the salt, pepper, garlic, basil, mint, olive oil and vinegar, and repeat the process untill all the eggplant is used, Cover with plastic wrap and let sit overnight in the refrigerator to ripen. The next day, enjoy this dish for lunch or dinner, over salad greens, on toasted bread rubbed with garlic or sprinkled with a little goat cheese and bits of sun-dried tomatoes...Mamma Mia!
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