Sunday, March 7, 2010

Eggplant steaks

Tonight, I finally got back in the kitchen.  (It's been a busy week, and Mr. Barefoot has been doing all the cooking.)  I made eggplant steaks - and man, were they delicious.

You will need:

  • 1 eggplant, sliced into 3/4 inch thick steaks.
  • 4-5 cloves garlic (if you don't like that much garlic, well, why are you reading this blog?)
  • 2 tbsp (ish) olive oil
  • 1 tbsp balsamic vinegar
  • Italian seasoning 
  • Salt
  • Pepper
  • Parmesan cheese (optional)
  • Baking sheet
  • Indoor grill (or maybe a frying pan)
  • Oven at 350
  • Basting brush
  • Food processor
  1. Preheat the oven to 350.  
  2. Put eggplants on a baking sheet, bake for 10-20 minutes, flipping midway.  
  3. Meanwhile, put 4-5 peeled garlic cloves in food processor; dice.  Add olive oil, balsamic vinegar, spices, salt, and pepper.  Process until well combined.  
  4. Take eggplant steaks out of the oven.  Brush both sides with oil/vinegar mixture.  Allow to sink in while grill heats.  
  5. Place on grill, close grill.  Grill for 3-5 minutes.  
  6. Stack eggplants in a tower, with cheese between each eggplant.  
Mr. Barefoot says this is the best eggplant I've ever made.  My only problem is that there is not enough protein in these as a main course, so I got hungry again a few hours later and needed a snack.  We served these with polenta cakes and zucchini sauted in the same sauce as the steaks.  

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