Balsamic Roasted Eggplant Steaks

July 31, 2024

The perfect meatless meal or hearty side dish, this recipe has it all: rich flavors, creamy texture and a hot and cold combo that is divine.

Makes 2-4 servings

Ingredient List:

  • 1 globe eggplant, sliced into 1-inch slices
  • Extra virgin olive oil
  • Balsamic vinegar Sea salt

Spinach Topping

  • 2 cups frozen spinach
  • 1/3 cup pine nuts or blanched almonds
  • 2 teaspoons white miso
  • Spring or filtered water
  • Generous pinch garlic powder
  • Generous pinch crushed red chili flakes

Tomato Salad

  • 8-10 cherry or grape tomatoes, halved
  • ½ red onion, finely diced
  • 3-4 sprigs basil, leaves removed shredded
  • Extra virgin olive oil
  • Balsamic Vinegar
  • Sea salt

Step By Step Instructions:

Make the eggplant steaks. Preheat the oven to 400° F.

Lightly oil a 9 x 13-inch rimmed baking dish. Arrange the eggplant in the dish avoiding overlap. Drizzle olive oil and balsamic over each slice of eggplant, brushing with a pastry brush to distribute it evenly. Sprinkle the eggplant with salt. Let marinate for 5 minutes before baking. Bake for 20 minutes.

While the eggplant bakes, make the spinach topping. Simply press all the liquid from the frozen spinach in a strainer and set aside. Place the pine nuts or almonds, garlic powder, chili and miso in a blender or food processor with enough water to create a creamy texture (start with ½ cup and add slowly as needed). Add spinach to the blender and puree until smooth and creamy

After 20 minutes, carefully flip the eggplant and spoon the spinach sauce evenly over the slices. Bake 400F for 10 minutes.

While the eggplant bakes again, make the salad. Combine the tomatoes, onion, basil with generous drizzles of oil and vinegar and a generous pinch of salt. Stir to combine. Chill completely.

When the eggplant comes out of the oven, allow it to cool for a few minutes before topping each slice with tomato salad. Serve immediately.

Cook’s Tip: You can transfer the eggplant steaks to a platter before topping with salad or simply take the casserole right to the table.