Grilled Eggplant Steaks With Peperonata Recipes

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GRILLED STEAK WITH EGGPLANT CAPONATA RECIPE - (4.8/5)



Grilled Steak with Eggplant Caponata Recipe - (4.8/5) image

Provided by ltrodrigu

Number Of Ingredients 13

1 (3/4-pound) eggplant, cut into 1/2-inch cubes
Coarse sea salt
Freshly ground black pepper
4 pieces New York strip steak (about 2 pounds)
1/3 cup olive oil
1 clove garlic, smashed
1/2 small onion, finely diced
1 bay leaf
18 Gaeta or other mild black olives, pitted and roughly chopped
1 tablespoon currants or raisins
1 tablespoon pine nuts
1/3 cup balsamic vinegar
Extra-virgin olive oil, for garnish

Steps:

  • Preheat a charcoal grill. Place eggplant in a colander and sprinkle liberally with salt. Arrange steaks on a platter. Brush steaks with olive oil and season generously all over with salt. Set steaks aside to rest. Make Caponata: Heat oil in a large sauté pan over medium-high heat. Add garlic and sauté until just golden, 1 minute. Add onions and bay leaf, and sauté until onions are translucent, about 4 minutes. Add eggplant to pan in a single layer and sauté until browned and tender, about 15 minutes. If eggplant doesn't fit easily in one layer, cook in batches. Stir olives, currants, pine nuts and balsamic vinegar into pan. Sauté until vinegar cooks off and caponata is almost dry, about 5 minutes. Season with salt and pepper to taste. Set aside. Cook Steaks: Once charcoals are white-hot, lay steaks onto grate directly over heat and grill until medium rare, 4-5 minutes per side. Transfer meat to a cutting board and let rest at least 5 minutes before slicing across the grain. To Serve: Divide caponata among 4 plates and place steak on top or alongside. Season with salt and pepper and garnish with a drizzle of olive oil.

GRILLED EGGPLANT STEAKS WITH PEPERONATA



Grilled Eggplant Steaks With Peperonata image

Provided by Marian Burros

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 large eggplant, about 1 pound, cut into 4 equal slices lengthwise
1 onion, peeled and chopped fine
4 large red bell peppers, seeded, deveined and cut into thin strips
4 large ripe tomatoes, peeled, seeded, cored and roughly chopped
1 clove garlic, peeled and chopped fine
2 teaspoons fresh rosemary leaves, chopped fine
1 teaspoon fresh oregano leaves, chopped fine
4 sprigs fresh thyme

Steps:

  • Preheat grill or broiler. Combine 1/4 teaspoon of the salt, 1/2 teaspoon of the pepper and 2 tablespoons of the olive oil in a glass or ceramic bowl. Whisk in the balsamic vinegar. Brush both sides of the eggplant with the vinaigrette. Slowly grill or broil the eggplant until tender, about 5 minutes per side. Set aside.
  • Heat remaining olive oil in a large saute pan. Add onion and cook over medium-low heat until soft, about 10 minutes. Add peppers, cover and cook until tender, about 10 minutes. Add tomatoes, garlic, rosemary, oregano and remaining salt and pepper. Cook until mixture thickens slightly, 15 to 20 more minutes.
  • Divide the eggplant slices among 4 plates. Spoon equal amounts of peperonata on top of the eggplant. Garnish with fresh thyme.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 311 milligrams, Sugar 17 grams

EGGPLANT STEAKS



Eggplant Steaks image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 cup Worcestershire sauce
1/4 cup thick steak sauce
1/2 cup olive oil
2 tablespoon honey
2 teaspoons apple cider vinegar
Kosher salt and fresh ground pepper
8 (1/2-inch) eggplant slices, purged with salt
1 cup grated Parmesan
3 tablespoons chopped parsley, optional

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 for until 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 of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.

GRILLED EGGPLANT



Grilled Eggplant image

Heard this grilled eggplant recipe on a health radio show years ago--very simple, and great the next day on sandwiches. Use good quality soy sauce. Serve hot, room temperature, or cold.

Provided by Frank040

Categories     Side Dish     Vegetables     Eggplant

Time 15m

Yield 2

Number Of Ingredients 4

1 large eggplant, peeled and cut into 1/2-inch slices
¼ cup soy sauce
¼ cup balsamic vinegar
¼ cup olive oil

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Coat eggplant slices in sauce. Place on preheated grill, carefully, as they will flame up.
  • Cook each eggplant slice until deep brown, about 5 minutes per side.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 26.5 g, Fat 27.7 g, Fiber 11.7 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 1818.9 mg, Sugar 12.9 g

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