Baked Eggplant Steaks
Eggplant is commonly used as a meat replacement in vegetarian and vegan cooking because of its meat-like texture and rich, hearty taste. Baked eggplant steaks can be served as a main course with a green salad, couscous and stir-fried vegetables, for example, or alongside meat dishes for non-vegetarians. When making eggplant steaks, choose the firmest, freshest eggplant that you can find with a rich, dark purple color and as few spots and nicks as possible. Does this Spark an idea?
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Things You'll Need
- Eggplant
- Sponge for food preparation only or light wire brush
- Paper towels
- Knife
- Sea salt
- Colander
- Food brush
- Extra virgin olive oil or melted butter
- Small mixing bowl
- Freshly ground black pepper
- Freshly chopped or dried spices
- Baking sheet
- Wax paper
- Fork or tongs
- Individual serving plates or platter
Instructions
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1
Preheat the oven to 400 degrees Fahrenheit.
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2
Wash the eggplant under cold running water, scrubbing the skin gently with the rough side of a sponge used only for food preparation or a light wire brush. Pat the eggplant dry with paper towels.
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3
Slice the eggplant into 1/4-inch thick slices, peeling the skin around the edges of the slices with your knife if desired. Sprinkle sea salt on the slices and place them in a colander in the sink. Cover the eggplant with paper towels and place a heavy object like a saucepan over the paper towels for 30 minutes.
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4
Remove the saucepan and paper towels. Lightly brush the eggplant slices to remove excess sea salt.
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5
Combine a small amount of extra virgin olive oil or melted butter in a small mixing bowl with sea salt and freshly ground black pepper to taste. Add any freshly chopped or dried herbs to taste and stir to combine.
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6
Place the eggplant steaks on a baking sheet that has been covered with wax paper. Drizzle the top of the eggplant slices with half the olive oil or melted butter mixture. Put the baking sheet in the oven for six to eight minutes.
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7
Remove the baking sheet from the oven and flip the eggplant steaks over with a fork or a pair of tongs. Spread the remaining half of the olive oil or butter mixture over the top. Put the baking sheet back in the oven for six to eight minutes.
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8
Transfer the eggplant steaks to warmed individual serving plates or serving platter and serve immediately while hot.
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1
Tips & Warnings
Adding salt and pressing the eggplant with a heavy object will help to draw out moisture in eggplant, which lessens the flavor and texture when cooked.
Resources
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