Eggplants are super healthy and versatile, you can prepare just about anything with this wonderful vegetable. This recipe is one of my favorites because it’s so simple to prepare, so good for you and delicious. Topped with fresh tomato salsa, or can be enjoyed on its own with some salt and fresh cracked pepper. Can be served as an appetizer or as an entree. This can be prepared at home on the stovetop using a grill pan.
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Grilled eggplant steaks are so delicious and full of smokey goodness. Can be enjoyed as is or topped with fresh tomato salsa, recipe follows.
- 1 large Eggplant
- 1/4 cup Olive oil for basting
- Kosher salt
- 1 large or 2 medium tomatoes
- 2 cloves garlic, finely chopped
- 1/4 cup cilantro or parsley
- 2-3 tablespoons olive oil
- Fresh cracked black pepper
Slice the eggplant into about 1/2-inch thick slices. You don't want to slice too thin, otherwise the eggplant will break apart when grilling.
Grab a bowl or shallow dish, season the eggplant with lots of salt on both sides and soak them in water, completely submerged. *You may want to put something heavy on top to submerge them because the eggplant will float up.
Let them soak for 10 minutes.
Drain the water and rinse the eggplants. Line a dry surface or board with paper towels. Lay down the eggplant slices on paper towels and place also place paper towels on top of the eggplant slices to soak up all the moisture. *You want to make sure most of the moisture is gone to avoid any fireworks or splatter later while grilling.
Preheat your grill pan on medium to high heat. It needs to be really hot before you start grilling.
With a pastry or basting brush, paint the eggplant on both sides with olive oil. Season with a bit of salt on both sides.
Place your eggplants on the hot grill, two at a time. To create diamond shape grill marks, do the following:
1.) Lay the eggplant horizontally, perpendicular to the grills and cook until you see grill marks form about 2-4 minutes, then on the same side, place them diagonally and grill another 2 minutes.
2.) Flip your eggplant over and repeat step #1 on the other side.
While the eggplant is cooking, you can prepare the tomato salsa.
Dice the tomatoes into small cubes and place in a bowl. Add the chopped cilantro and minced garlic.
Add the olive oil and season with salt and pepper and mix all together.
Place it on top of the eggplants and garnish with fresh parsley leaves.