Eggplant Steaks With Tapenade Recipe

Name: Eggplant Steaks With Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1-lb. eggplants; 1 1/2 tablespoons grapeseed oil; 1 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/3 cup drained oil-packed sun-dried tomatoes; 2 ounces pitted picholine olives (about 1/3 cup); 2 ounces pitted kalamata olives (about 1/3 cup); 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 tablespoons thinly sliced fresh basil

Servings: persons

2 1-lb. eggplants
1 1/2 tablespoons grapeseed oil
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup drained oil-packed sun-dried tomatoes
2 ounces pitted picholine olives (about 1/3 cup)
2 ounces pitted kalamata olives (about 1/3 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons thinly sliced fresh basil

1
Cut 2 1 1/4-inch-thick slices lengthwise from center of each eggplant; reserve curved ends for another use. Brush eggplant slices with grapeseed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere.
2
Heat a grill pan over high heat. Grill eggplant steaks until charred and tender, 4 to 5 minutes per side. Remove from heat.
3
Pulse tomatoes and olives in a mini food processor until finely chopped. Transfer to a bowl. Stir in olive oil and vinegar.
4
Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with basil.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1-lb. eggplants, 1 1/2 tablespoons grapeseed oil, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and more.

Yes, Eggplant Steaks With Tapenade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Steaks With Tapenade

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