Eggplant Steaks
Turn your favorite garden vegetable into a show-stopping plant-based entrée with these perfectly seasoned eggplant steaks! Thickly sliced eggplant transforms into a tender, smoky masterpiece after soaking up a robust marinade featuring olive oil, soy sauce, balsamic vinegar, garlic, smoked paprika, and oregano. These juicy "steaks" are grilled to perfection, boasting gorgeous char marks and loads of umami flavor. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight dinners, summer cookouts, or whenever you're craving a hearty yet healthy vegetarian main course. Garnish with fresh parsley for a burst of color and pair with your favorite sides like roasted vegetables or a crisp salad to create a complete, mouthwatering meal. Perfect for vegans, vegetarians, and anyone looking to elevate their grilling game!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Balsamic vinegar
- 2 cloves Garlic
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and trim the ends off the eggplants. Slice each eggplant lengthwise into 3/4-inch thick slices to resemble 'steaks'.
Lay the eggplant slices on a cutting board or baking sheet. Sprinkle both sides lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with a clean paper towel.
In a medium-sized bowl, whisk together olive oil, soy sauce, balsamic vinegar, minced garlic, smoked paprika, oregano, salt, and black pepper to create the marinade.
Brush both sides of each eggplant slice generously with the marinade. Let the slices sit for 5-10 minutes to absorb the flavors.
Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Place the eggplant steaks on the grill and cook for 4-6 minutes per side, or until tender and grill marks appear.
Transfer the grilled eggplant steaks to a serving platter. Garnish with freshly chopped parsley, if desired.
Serve warm as a main dish with your favorite sides or as part of a larger meal.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 37.5 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2500 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
