Grilled Eggplant Steaks With Peperonata Recipe

Name: Grilled Eggplant Steaks With Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1 large eggplant, about 1 pound, cut into 4 equal slices lengthwise; 1 onion, peeled and chopped fine; 4 large red bell peppers, seeded, deveined and cut into thin strips; 4 large ripe tomatoes, peeled, seeded, cored and roughly chopped; 1 clove garlic, peeled and chopped fine; 2 teaspoons fresh rosemary leaves, chopped fine; 1 teaspoon fresh oregano leaves, chopped fine; 4 sprigs fresh thyme

Servings: persons

1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 large eggplant, about 1 pound, cut into 4 equal slices lengthwise
1 onion, peeled and chopped fine
4 large red bell peppers, seeded, deveined and cut into thin strips
4 large ripe tomatoes, peeled, seeded, cored and roughly chopped
1 clove garlic, peeled and chopped fine
2 teaspoons fresh rosemary leaves, chopped fine
1 teaspoon fresh oregano leaves, chopped fine
4 sprigs fresh thyme

1
Preheat grill or broiler.
2
Combine 1/4 teaspoon of the salt, 1/2 teaspoon of the pepper and 2 tablespoons of the olive oil in a glass or ceramic bowl.
3
Whisk in the balsamic vinegar.
4
Brush both sides of the eggplant with the vinaigrette.
5
Slowly grill or broil the eggplant until tender, about 5 minutes per side.
6
Set aside.
7
Heat remaining olive oil in a large saute pan.
8
Add onion and cook over medium-low heat until soft, about 10 minutes.
9
Add peppers, cover and cook until tender, about 10 minutes.
10
Add tomatoes, garlic, rosemary, oregano and remaining salt and pepper.
11
Cook until mixture thickens slightly, 15 to 20 more minutes.
12
Divide the eggplant slices among 4 plates.
13
Spoon equal amounts of peperonata on top of the eggplant.
14
Garnish with fresh thyme.

212

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 teaspoon salt, 1 teaspoon freshly ground black pepper, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, and more.

Yes, Grilled Eggplant Steaks With Peperonata 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.

Grilled Eggplant Steaks With Peperonata

How did you like this recipe?

Frequently Asked Questions