EGGPLANT STEAKS WITH SUN-DRIED TOMATOES AND OLIVES
Provided by Thomas Rau, M.D.
Categories Cheese Dairy Herb Olive Tomato Vegetable Side Broil Vegetarian Eggplant Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Trim the ends from the eggplants and peel off the skin. Cut each eggplant lengthwise into four or more 1/2-inch-thick slices. (Some of the slices will be smaller than others, but all should be of equal thickness.) If needed, trim a thin slice from each of the rounded sides so the pieces will lie flat on the baking sheet. Sprinkle the slices with coarse salt and layer in a colander to drain for at least 30 minutes or for up to 2 hours. Rinse the eggplant slices under cold running water and dry well with paper towels, pressing to remove as much moisture as possible.
- 2. Preheat the broiler and position the oven rack about 4 inches from the heat. Line a large heavy baking sheet with aluminum foil. Arrange the eggplant slices on the sheet in a single layer and brush both sides with oil. Broil for 7 to 9 minutes, turning once, until the eggplant is tender and lightly browned on both sides. Leave the broiler on.
- 3. Meanwhile, combine the goat cheese, sun-dried tomatoes, and olives in a small bowl. Toss gently to mix. Divide the mixture evenly over the broiled eggplant slices. Sprinkle the Pecorino Romano cheese evenly over each slice and return to the oven. Broil for 1 minute, or until the goat cheese has softened and the grated cheese is just beginning to brown at the edges. Watch carefully to avoid burning. Scatter basil over the top of each slice and serve at once.
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bharti patel
[email protected]Avoid this recipe at all costs!
Vimla Lokenauth
[email protected]I would not recommend this recipe to anyone.
Margaret Belton
[email protected]This recipe is a waste of time and ingredients.
Zafaran Ali
[email protected]I'm not sure what I did wrong, but my eggplant steaks turned out mushy.
Aya
[email protected]This recipe is not for beginners. It requires some skill and patience.
WEEDs KEEPER
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes.
Jalitha Bhanuka
[email protected]The recipe was easy to follow, but the cooking time was a bit off. I had to cook the eggplant steaks for an extra 10 minutes.
Umar Nahqsahbandi Umar Nahqsahbandi my life
[email protected]I found the eggplant steaks to be a bit bland. Maybe I should have added more salt and pepper?
Rashedulislam Ridoy
[email protected]This dish was a bit too oily for my taste, but the flavors were still good.
Arifa Tarin
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great weeknight meal.
Shakeela Akram
[email protected]I made this dish for my vegetarian friends and they loved it. It's a great meatless main course.
clever skys
[email protected]Loved the crispy crust on the eggplant steaks. The sauce was also delicious.
Reaper XD
[email protected]Easy to follow recipe with amazing results. Highly recommend!
Ayan Islam mamun
[email protected]This recipe is a keeper! I'll definitely be making it again.
daniel anarfi
[email protected]I'm not a big eggplant fan, but I was pleasantly surprised by this dish. The sun-dried tomatoes and olives added so much flavor.
Tblin k
[email protected]WOW! This was a hit at my dinner party last night. Everyone raved about the flavors and textures.