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
EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE
Provided by Melissa Clark
Categories easy, lunch, quick, salads and dressings
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
- Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
- Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 9 grams
FAVORITE GARBANZO BEAN SALAD
Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.
Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
FETA GARBANZO BEAN SALAD
This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.
Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS
Categories Olive Broil Vegetarian High Fiber Feta Eggplant Chickpea Bell Pepper Oregano Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper.
- Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side.
- Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.
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