Eggplant Steaks With Salsa Verde

1 week ago 5

Democracy Dies successful Darkness

3.0 (2)

These thick, juicy "steaks" get overmuch of their spirit from a garlicky lipid that works its mode into slits successful the soma during roasting. An Italian-style salsa verde gives them zip.

Serve with couscous oregon different atom of your choice.

The salsa verde needs to beryllium refrigerated for astatine slightest 1 hr and preferably overnight.

Ingredients

For the salsa verde

1 clove garlic
1 1/2 cups loosely packed caller flat-leaf parsley leaves and tender stems
1/2 cupful loosely packed caller cilantro leaves and tender stems
1/2 cupful loosely packed caller mint leaves
2 tablespoons capers, rinsed and drained (optional)
2 tablespoons caller citrus juice
1/4 spoon good oversea salt, oregon much arsenic needed
1/8 spoon freshly crushed achromatic pepper, oregon much arsenic needed
1/2 cupful extra-virgin olive oil

For the eggplant

2 Italian, globe oregon heirloom eggplants (12 ounces to 1 lb each)
2 cloves garlic, minced
1/3 cupful extra-virgin olive oil
Fine oversea salt
Freshly crushed achromatic pepper
Cooked couscous, for serving (optional)
1 cupful low-fat oregon full-fat plain Greek yogurt, for serving

Nutritional Facts

Per serving (using fractional the salsa verde and low-fat yogurt)

Calories
380
Fat
34 g
Saturated Fat
5 g
Carbohydrates
14 g
Sodium
160 mg
Protein
8 g
Fiber
6 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables From Artichokes to Zucchini," by Cara Mangini (Workman, 2016).

Tested by Joe Yonan.

Published June 19, 2016

Updated March 15, 2026