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Tuesday, January 20, 2009

Grilled Eggplant with Crispy Crust

Pin It eggplant steak 1

 

This is a typical meal for me at home: a simple,  "no-recipe required" type of dish. Since I often have eggplant on hand, this is a dish I made several times and with many variations.  The one pictured here was made using homemade hummus and sun-dried-tomatoes. I like to pair it with a green salad for a quick and healthy meal.

This is more an idea rather than a recipe itself.

I will highlight the steps, although I think it is really simple:

1 - Slice the eggplant longwise into steaks about 1 inch thick. Season with salt and pepper and brush with olive oil.

2- Grill or roast them until cooked, but still somewhat firm and holding its shape.

3- Top the eggplant steaks with whatever you want. Some options are:

  • chopped sun-dried-tomatoes
  • fresh sliced tomatoes
  • hummus
  • basil leaves
  • spinach leaves, cooked or raw
  • white beans or white bean pure
  • ground meat, or bolognese sauce
  • sautéed mushrooms
  • leftover risotto or rice

 

4- On a dry skillet over medium-low heat, mix bread crumbs or Panko with a drizzle of olive oil and fresh chopped parsley and cook until lightly toasted.

5- Top everything with the Panko/breadcrumb mix and reheat it quickly either back on the grill or in a hot (400 degrees) oven foe about 5 minutes.

 

eggpkant steak

3 comments:

Karen said...

This is my kind of meal. I like the idea of mushrooms on it, too!

Rita said...

Thanks Karen, the mushroom addition is one of my favourites.

Stephen Hutch said...

Great food!

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