Grilled Eggplant Steaks With Peperonata
- Total Time
- 1 hour
- Rating
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Ingredients
- ½teaspoon salt
- 1teaspoon freshly ground black pepper
- ¼cup olive oil
- 2tablespoons balsamic vinegar
- 1large eggplant, about 1 pound, cut into 4 equal slices lengthwise
- 1onion, peeled and chopped fine
- 4large red bell peppers, seeded, deveined and cut into thin strips
- 4large ripe tomatoes, peeled, seeded, cored and roughly chopped
- 1clove garlic, peeled and chopped fine
- 2teaspoons fresh rosemary leaves, chopped fine
- 1teaspoon fresh oregano leaves, chopped fine
- 4sprigs fresh thyme
Nutritional analysis per serving (4 servings)
239 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 9 grams dietary fiber; 17 grams sugars; 5 grams protein; 311 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat grill or broiler. Combine ¼ teaspoon of the salt, ½ 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.
- Step 2
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.
- Step 3
Divide the eggplant slices among 4 plates. Spoon equal amounts of peperonata on top of the eggplant. Garnish with fresh thyme.
Private Notes