In this post I share with you an easy recipe for making Grilled Mediterranean Eggplant Steaks. This is a versatile recipe that can be changed up to create different flavor profiles. However, I think the Mediterranean version is the perfect recipe because it's vegetarian and gluten free, can easily be made dairy free and is loved by hard-core carnivores. It's a great option when serving a crowd!
What Makes it Healthy?
This dish is plant based. Therefore, it has all the vitamins and minerals from the eggplant, spinach and red peppers, the herbal goodness of the garlic and any other herbs you choose to add, and it has plenty of healthy fat from the olive oil used to grill the eggplant (as well as the oil and tahini in the hummus).
Wondering about protein? Hummus is a complete protein (meaning it contains all nine essential amino acids necessary in the human diet), and the veggies and feta have protein too. Want to amp up the protein level? Serve it over quinoa, which is a fairly high protein whole grain, or serve it with a small piece of grilled meat or fish.
Flavor Options
If Mediterranean flavors are not your favorite, you can easily change this up, creating the same basic dish with a whole different flavor profile. Three of my other favorites:
Pizza - top with pizza sauce, a little extra oregano, shredded mozzarella cheese and your favorite pizza toppings
Caprese - top with pesto, thinly sliced tomatoes and fresh mozzarella. Top with fresh basil after baking.
Grilled Eggplant Parmesan - top with marinara sauce, shredded mozzarella and grated parmesan.
Watch Me Make It
Ingredients (for a Mediterranean version)
1 medium to large eggplant
Olive oil
1 clove garlic, minced
1/4 cup hummus (plain or flavored) (Visit my blog post on making hummus)
2 cups fresh spinach
Roasted red pepper, julienned (Watch my husband make some)
Kalamata Olives, halved
Feta cheese, crumbled
Tools
(These are affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.)
vegetable peeler (I love this one!!!
Preparation
1. Prepare the eggplant. Peel the eggplant, slice lengthwise into steaks, sprinkle with salt. Let sit for a few minutes, then wipe off with a paper towel.
2. Grill eggplant. Brush steaks with olive oil (I like to flavor my oil with a clove of minced garlic). Place on the grill pan and grill both sides to get nice grill marks.
3. Sauté spinach. Lightly sauté the spinach in a little oil (use the leftover garlic and oil from step 2) until lightly wilted.
4. Place on baking pan and add layers. Line a baking pan with parchment paper. Place steaks on the pan. Spread hummus on each steak, add spinach and peppers. Top with olives and feta.
5. Bake at 350⁰F. The eggplant is mostly cooked, so really you are baking just to finish off eggplant and warm through.
Printable Recipe
Serving Suggestions:
As a Main Dish - Serve 2 steaks per person with a side of quinoa, rice, pasta or side salad.
As a Side Dish - Serve 1 steak over a large salad, or with a serving of grilled chicken or steak.
Leftovers - leftovers can become the delicious filling for a panini!
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