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Grilled Eggplant Steaks with Gremolata and Tomatoes


  • 1 large or 2 medium/large eggplants – sliced into 2 - 2.5cm, thick slices

  • olive oil, salt and pepper for grilling

  • 3–4 tablespoons Gremolata (sauce made of chopped parsley, lemon zest, and garlic)

  • 2 cups cherry or grape tomatoes, halved

  • drizzle olive oil

Serve with cauliflower rice.

Instructions Preheat grill to medium-high Slice eggplant into 2cm thick slices. (If you are sensitive to bitterness, salt both sides and let sit for 15 minutes, then rinse with water and pat dry. ) Brush both sides with olive oil (and salt if not previously) and grill each side for 4 minutes, or until good grill marks appear.  Stack in a baking dish or bowl and wrap up tightly in foil so they cook all the way through and become translucent.

Make the Gremolata. Toss the tomatoes with a pinch of salt, fresh herbs (if you like)  a little drizzle of olive oil. (You can also just halve them and leave them plain- the Gremolata has plenty of flavor.)

Lay the eggplant steaks down on a serving dish. Spoon a little gremolata over each one. Top with the tomatoes.

Serve with cauliflower rice.

This recipe is from Feasting at Home


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