Eggplant Steaks
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
8 slices
- Serves:
- 4
ingredients
- 59.14 ml Worcestershire sauce
- 59.14 ml thick steak sauce
- 118.29 ml olive oil
- 29.58 ml honey
- 9.85 ml apple cider vinegar
- kosher salt & fresh ground pepper
- 8 slice eggplants, slices purged with (1/2 inch slices)
- salt
- 236.59 ml grated parmesan cheese
- 44.37 ml chopped parsley (optional)
directions
- In a small bowl whisk together the worcestershire, steak sauce, olive oil, honey, and apple cider vinegar.
- Season with salt and pepper.
- Pat your eggplant dry with paper towels.
- With a pastry brush apply the sauce to both sides of the eggplant.
- Place eggplant rounds onto a sheet tray fitted with a rack.
- Place the tray under the broiler until the eggplant is nicely browned, approximately 2 minutes.
- Turn slices over and place back under broiler to brown the other side.
- Generously sprinkle freshly grated parmesan over all the slices.
- Place back under the broiler for 1 minute to nicely brown the cheese.
- Serve plain or sprinkle with freshly chopped parsley.
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Reviews
-
Oh man! Be afraid of this recipe...This is one of those foods that your tongue just wants to keep eating even though your stomach wants to stop. It was SOOO good. I cooked it on the grill and I would say I probably did about 4 mins each side on the top shelf...I had the heat down pretty low too. I kept basting them each time I turned them. I recommend cutting them between 1/4 to 1/2" no thicker. The thinner ones seemed to cook better. I also used a variety of eggplant from the farmers market...looked like a small purple pumpkin. I'm SO full!!!
RECIPE SUBMITTED BY
Beverly292
New Philadelphia, OH
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