Eggplant Steaks With Tapenade

Health Staff
Updated
Grill eggplant steaks indoors in a pan, or outdoors: Place on grates over moderate heat, 2 to 4 minutes per side.

Yields: 4

Active time: 30 minutes

Total time: 30 minutes

Ingredients

  • 2 1-lb. eggplants

  • 1 1/2 grapeseed oil

  • 1 smoked paprika

  • 1/2 kosher salt

  • 1/2 black pepper

  • 1/3 drained oil-packed sundried tomatoes

  • 2 pitted picholine olives (about 1/3 cup)

  • 2 pitted kalamata olives (about 1/3 cup)

  • 3 extra-virgin olive oil

  • 2 red wine vinegar

  • 2 thinly sliced fresh basil

Nutrition

calories 269

fat 22g

saturated fat 3g

cholesterol 0mg

fiber 7g

protein 3g

Carbohydrates 18g

sodium 813mg

iron 1mg

calcium 35mg

Directions

  1. Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with basil.