Eggplant Steaks with Salsa Verde
 

Eggplant Steaks with Salsa Verde

WE DELIVER THE PRODUCE YOU NEED:
Get An Organic Farm Box »
dotted line
close

These eggplant "steaks" take on the sweet and spicy flavors of the garlic and maple syrup as they slow roast in the oven. The Salsa Verde and dollop of yogurt add a bright flavor and a beautiful touch to complete the dish. 

SERVING SIZE

serves 4-6

INGREDIENTS

Salsa Verde:

2 garlic cloves

1 ½ cups flat leaf parsley leaves

½ cup cilantro leaves

½ cup mint leaves

2 tablespoons capers

1 lemon, zested and juiced

¼ teaspoon sea salt, and more to taste

1/8 teaspoon freshly ground black pepper

½ cup olive oil

Eggplant Steaks:

2 large eggplants, cut into 1-inch round steaks

2 garlic cloves, finely minced

1/3 cup olive oil

2 teaspoons apple cider vinegar

1 teaspoon maple syrup or honey

½ teaspoon sea salt

1/8 teaspoon freshly cracked pepper

½ cup plain yogurt, for garnish

 

INSTRUCTIONS

Make the Salsa Verde: In a food processor, pulse the garlic until finely chopped, then add the parsley, cilantro, mint, capers and 1 tablespoon lemon zest. Pulse until the mixture looks like a coarse paste. Add in 2 tablespoons lemon juice, salt and pepper, then stream in the oil, pulsing constantly until the mixture comes together, about 1 minute. Taste, and add salt and/or pepper if needed. Cover with plastic wrap and chill for at least 1 hour.

Slice the eggplant crosswise into 1-inch round steaks. Lay the steak on dry paper towels and sprinkle with salt on both sides. Let sit while chilling the Salsa Verde.

When the Salsa Verde is properly chilled, preheat the oven to 400 degrees F. Rinse the eggplant slices with cool water and dry thoroughly with paper towels.

In a small bowl, combine the garlic, olive oil, apple cider vinegar and maple syrup, Whisk until combined. Brush each steak, liberally, with the mixture on both sides of the eggplant slice. Lay the eggplant in one layer on a rimmed baking sheet. Sprinkle with salt and pepper. Roast the steaks until they are golden brown and tender, about 25-30 minutes. Keep an eye on them to make sure that they don’t burn.

Allow the eggplants to cool slightly. Lay the steaks on a large serving dish, spoon over the Salsa Verde and a dollop of yogurt.

  PRINT VERSION

vegetable plate

Fresh Ingredients Delivered to Your Door

Get connected to the finest organic farmers and artisans in your area. We deliver organic produce fresh from our family farm right to your door. From our field today to your fork tomorrow, there’s a simple way to live deliciously!
GET DELIVERIES!