33+ Eggplant Steak Background

33+ Eggplant Steak
Background. Grilled eggplant steaks with fresh tomato relish and an italian herb sauce called gremolata. The eggplant (aubergine) absorbs a lot of oil but it's marinated first so you don't need to put extra oil when you fry.

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Pour the sauce over the fried eggplant into a serving dish and garnish with some onion rings. Eggplant or aubergine is used in the cuisine of many countries. Return eggplant to the skillet with pepper mixture and cook, tossing occasionally, 2 minutes.

In a pan, hot oil.

You can rinse the eggplant steaks while still on the cooling rack — just flip once to get each side. With a pastry brush apply the sauce to both sides of the eggplant. Here are ten of our favorite main dish recipes featuring the full glory of eggplant. To make the marinade use 2 cups of gnarly head zinfandel with salt, pepper, and lots of paprika.

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Score cut side of each half thinly slice steak diagonally across the grain.

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Eggplant or aubergine is used in the cuisine of many countries.

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It is often stewed, as in the french ratatouille, or deep fried as in the italian parmigiana di melanzane.

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Sprinkle with the pepper, salt, and cinnamon.

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Place on grates over moderate heat, 2 to 4 place 1 eggplant steak on each of 4 plates.

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I marinated for about 45 minutes.

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Fold in basil and serve with steak.

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Pour the sauce over the fried eggplant into a serving dish and garnish with some onion rings.

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It is very filling with virtually no fat.