Marinated Eggplant Steaks

Image
Ingredients:

  • 1 eggplant
  • 3-4 Tbsp dry red wine
  • 3 Tbsp cold pressed olive oil
  • 1-2 cloves of garlic
  • Salt and pepper to taste

For the marinade, whisk together the red wine, olive oil, and salt and pepper. Finely dice 1 clove of garlic and add it to the mixture.

Image
Slice the eggplant into round slices, 1-inch thick. Cover the eggplant slices generously in the marinade and store in an airtight Tupperware overnight, or for at least 8 hours. During that time, the eggplant will soak up the marinade like a sponge.  
Image
The next day, preheat the oven to 400 F. Arrange the eggplant slices in one layer on a baking sheet. Bake for approximately 15 minutes, remove and flip the slices. Bake on the opposite side for at least another 15 minutes. The eggplant should start to brown around the edges as the sugars from the wine crystallize.

Remove from the oven and top with fresh pepper. Crumble fresh feta on top or add olive tapenade. If you’re a fan of eggplant and are looking to get more antioxidants in your diet, here’s another recipe to try.

Image


Image

Advertisements

About chelseaeva

recipe developer, nutrition guru, food policy geek.
This entry was posted in Uncategorized and tagged , , . Bookmark the permalink.

2 Responses to Marinated Eggplant Steaks

  1. I’m always looking for a new way to make eggplants, and this looks great!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s