The Washington Post

Eggplant Steaks With Salsa Verde

Eggplant Steaks With Salsa Verde 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jun 20, 2016

These thick, juicy "steaks" get much of their flavor from a garlicky oil that works its way into slits in the flesh during roasting. An Italian-style salsa verde gives them zip.

Serve with couscous or another grain of your choice.

Make Ahead: The salsa verde needs to be refrigerated for at least 1 hour and preferably overnight.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the salsa verde
  • 1 clove garlic
  • 1 1/2 cups loosely packed fresh flat-leaf parsley leaves and tender stems
  • 1/2 cup loosely packed fresh cilantro leaves and tender stems
  • 1/2 cup loosely packed fresh mint leaves
  • 2 tablespoons capers, rinsed and drained (optional)
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon fine sea salt, or more as needed
  • 1/8 teaspoon freshly ground black pepper, or more as needed
  • 1/2 cup extra-virgin olive oil
  • For the eggplant
  • 2 Italian, globe or heirloom eggplants (12 ounces to 1 pound each)
  • 2 cloves garlic, minced
  • 1/3 cup extra-virgin olive oil
  • Fine sea salt
  • Freshly ground black pepper
  • Cooked couscous, for serving (optional)
  • 1 cup low-fat or full-fat plain Greek yogurt, for serving

Directions

For the salsa verde: Finely chop the garlic in a food processor. Add the parsley, cilantro, mint and the capers, if using. Pulse to form a coarse mixture. Transfer to a medium bowl and stir in the lemon juice, salt and pepper, then stream in the oil, whisking constantly. Taste, and add salt and/or pepper as needed. The yield is about 1 cup. Cover with plastic wrap and chill for at least 1 hour or up to overnight.

For the eggplant: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

Cut the eggplants in half lengthwise, keeping the stems on. Make several slashes diagonally across the flesh, 1/2 inch apart, scoring two-thirds of the way through the flesh without puncturing the underside skin.

Combine the garlic and oil in a small bowl, then spoon about a tablespoon over each eggplant half, working the mixture into the cuts. Brush it lightly on the skin side, too.

Arrange the eggplant halves cut sides up on the prepared baking sheet. Sprinkle the flesh lightly with salt and pepper, then drizzle with the remaining garlic-and-oil mixture to coat. Roast until the flesh is golden brown and tender, about 40 minutes.

Allow the eggplants to cool slightly. Serve the steaks warm with couscous, if desired, the salsa verde and a dollop or drizzle of Greek yogurt.


Recipe Source

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.

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Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (using half the salsa verde and low-fat yogurt): 380


% Daily Values*

Total Fat: 34g 52%

Saturated Fat: 5g 25%

Cholesterol: 0mg 0%

Sodium: 160mg 7%

Total Carbohydrates: 14g 5%

Dietary Fiber: 6g 24%

Sugar: 9g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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