A plentiful summer dinner – light yet robust, low in calories and meatless… yet hearty.
Right now in the heat of summer, as I watch the mercury rising, there are two things that I don’t want to do; eat an excessively heavy meal and go out in these temperatures to fire up the grill. This delicious Grilled Eggplant Steak recipe in the Ronco Ready Grill is the perfect solution to both of those problems.
• 1 to 1.5 pound eggplant- large and long
• 3 cups mixed color summer cherry tomatoes
• 3 tablespoons finely chopped purple onion
• 1 clove pressed or very finely minced garlic
• ¼ chopped cup black olives
• 3 ounces crumbled feta cheese
• 1/4 cup fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh basil
• ½ tablespoon coarse sea salt
• 1/8 teaspoon salt
• ½ teaspoon pepper
• Olive oil spray- 6 seconds
1. Trim the outside of either side of the eggplant by cutting off a small outside slice to get a uniform sized eggplant for similar sized slices to cook. Slice the remaining Eggplant into 4 lengthwise steaks about a half of an inch thick.
2. Lay the 4 slices on a plate lined with paper towels. Generously salt* both sides of the slices of eggplant with ½ tablespoon coarse sea salt, (don’t worry, we’ll be rinsing off the salt later.) Cover the salted eggplant with another layer of paper towels and top with another plate. Let the salted Eggplant sit for about 30 minutes.
3. While the eggplant is sitting, prepare the tomatoes. Find a medium sized mixing bowl. Slice the tomatoes in half-length wise. Add to bowl. Add ¼ cup chopped black olives, 1 garlic glove pressed, ¼ cup fresh squeezed lemon juice, 2 tablespoons of olive oil, chopped basil and finally crumbled Feta. Add 1/8 teaspoon salt and ½ teaspoon pepper to and stir.
4. After the eggplant has sat for 30 minutes, begin by preheating Ready Grill for about 3-4 minutes. Rinse Eggplant slices and pat dry. Use an olive oil spray to lightly spray both sides of each side of eggplant. Use a pepper grinder to season Eggplant. Place in Ready Grill by layering and grill for 14-16 minutes.
5. When Eggplant is cooked, plate each slice on a plate and top with 1 cup of tomato sauce. Drizzle the remaining liquid in the bowl evenly over each serving.
*Salting the eggplant serves a very important function. It’s degorging the eggplant by pulling out the juices that carry bitter flavors. This is particularly important in older, larger eggplant. Simultaneously, it breaks down the air pockets in the eggplant’s absorbent flesh, which prevents it from absorbing too much oil and getting greasy when cooking.
This recipe is vegetarian, gluten free, paleo friendly and comes in at 226 calories per plate
– Chef Paja