Grilled Eggplant Steaks Recipe

If you’re like me and always on the hunt for that one dish that’s as stunning as it is simple, then you’re about to fall head-over-heels with these grilled eggplant steaks. 🍆✨ Let’s dive into a recipe that’s not only delicious and plant-based but also allows you to showcase your grilling prowess in a refreshingly zesty and savory way!

I take immense pleasure in turning basic vegetables into filling main dishes. My grilled eggplant steaks exemplify this technique.

With a marinade of good olive oil, balsamic vinegar, and smoked paprika, these eggplants deliver not just flavor but also a good measure of nutrition. They’re rich in fiber and antioxidants, which alone would make them worthwhile dinner fare, but the real reason to make them is their deliciousness.

A sprinkle of fresh parsley and a squeeze of lemon before serving just make them better.

Ingredients

• Eggplants: Rich in dietary fiber, low in calories, aids digestion.
• Olive Oil: Heart-healthy, rich in monounsaturated fats and antioxidants.
• Balsamic Vinegar: Adds a tangy flavor, low in calories, supports digestion.
• Garlic: Contains allicin, boosts the immune system, adds pungent aroma.
• Smoked Paprika: Adds a smoky, sweet flavor, rich in antioxidants.
• Fresh Parsley: Provides a fresh, herbaceous note, high in vitamins A, C, and K.

Ingredient Quantities

• 2 large eggplants
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

How to Make this

1. Cut the eggplants into one-inch-thick rounds to make pieces resembling steak.

2. In a tiny basin, combine the olive oil, balsamic vinegar, pressed garlic, dried oregano, and smoked paprika.

3. Add salt and black pepper to the eggplant slices; do so on both sides.

4. Generously brush the olive oil and balsamic mixture over each side of the eggplant slices.

5. Heat your grill or grill pan to medium-high heat.

6. Put the slices of eggplant on the grill and cook them for approximately 5 to 7 minutes on each side or until they are tender and have the kind of marks on them that say they were cooked on a grill.

7. Take the grilled eggplant steaks off the grill and put them on a serving platter.

8. Season the eggplant steaks with fresh parsley, finely chopped, to amplify taste and enliven appearance.

9. Present the warm grilled eggplant steaks with lemon wedges alongside, ready to be squeezed over the top.

10. Savor the taste of your delectable and zesty grilled eggplant steaks, served as a primary dish or a flavorful companion.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Small mixing bowl
4. Whisk or fork (for mixing marinade)
5. Pastry brush (for brushing marinade on eggplant)
6. Grill or grill pan
7. Tongs (for turning eggplant slices)
8. Serving platter

FAQ

• Q: Can I use another type of oil instead of olive oil?
  A: Yes, you can substitute with any neutral oil like canola or vegetable oil, though olive oil enhances the flavor.
• Q: How can I make sure the eggplant steaks are not bitter?
  A: To reduce bitterness, sprinkle salt on the sliced eggplants, let them sit for 20 minutes, then rinse and pat dry.
• Q: Can I prepare these eggplant steaks on a stovetop grill pan?
  A: Absolutely. A stovetop grill pan will work well if an outdoor grill isn’t available.
• Q: Is it necessary to peel the eggplants before grilling?
  A: No, the peel is edible and holds the eggplant together during grilling.
• Q: How thick should I cut the eggplant steaks?
  A: Aim for slices about 1 inch thick for optimal cooking through without falling apart.
• Q: Can these be prepared in advance?
  A: Yes, marinate the eggplant up to a day in advance to enhance flavor, but grill just before serving for best results.
• Q: What other herbs can be used for garnish instead of parsley?
  A: Fresh basil or cilantro can add a nice twist to the final dish.

Grilled Eggplant Steaks Recipe Substitutions and Variations

When you need olive oil, reach for the avocado or grapeseed oil instead. These oils share not only the flavor profile but also the smoke point of olive oil, making them equally suitable for all the uses for which you might reach for that Mediterranean staple.
Balsamic vinegar is great. However, if you want to switch things up, red wine vinegar and apple cider vinegar can also impart a flavor profile that’s just as exciting in a different way.
Dried oregano: Substitute with dried thyme or dried basil for a somewhat different herbal note.
Paprika, smoked: If you need to substitute, use regular paprika or ground cumin for an entirely different kind of smoky flavor.
Fresh parsley: Use fresh cilantro or fresh mint as an alternative garnish for a unique twist.

Pro Tips

1. Salting the Eggplant Before grilling, sprinkle the eggplant slices with salt and let them sit for about 15-30 minutes. This draws out excess moisture and bitterness. Rinse and pat them dry before continuing with the recipe.

2. Marinating Time Allow the eggplant slices to marinate in the olive oil and balsamic mixture for at least 30 minutes. This enhances the flavor and ensures it penetrates deeply into the eggplant.

3. Even Cooking To ensure even cooking, make sure your grill or grill pan is preheated properly. Also, try to cut the eggplant slices as uniformly as possible.

4. Oil the Grill Lightly oil the grill grates or pan before placing the eggplant slices on it to prevent sticking and help achieve those desirable grill marks.

5. Resting Time Once off the grill, let the eggplant steaks rest for a few minutes before garnishing with parsley. This helps the juices redistribute and intensifies the flavor.