Grilled Eggplant Steaks With Peperonata
Published June 9, 1992
- Total Time
- 1 hour
- Rating
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Ingredients
½ teaspoon salt
1 teaspoon freshly ground black pepper
¼ 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
Nutritional analysis per serving (4 servings)
28 grams carbs; 244 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 10 grams fiber; 312 milligrams sodium; 5 grams protein; 17 grams sugar
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