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Eggplant Steak


  • 2 medium eggplants
  • 1 tsp salt
  • ½ tsp hot sauce
  • 1 clove garlic, minced
  • 1 tbsp balsamic vinegar
  • 1 tsp. minced fresh parsley
  • 1/3 tsp. dried rosemary
  • salt and pepper to taste


Remove the stem ends from the eggplants and cut off enough of the skin to square the sides. Slice each eggplant lengthwise into two pieces, each approximately 1/2-inch thick. Sprinkle 1 tsp. salt evenly over the slices and place in a bowl for about 20 minutes to draw out the bitterness. Rinse the eggplant well and pat dry.

Heat the oven to 350F.  Bake on a baking sheet for 15 minutes, turning over once. Then broil for 1 minute per side or until the slices are well browned and tender.

In a small bowl, stir together the garlic, vinegar, parsley, and rosemary and hot sauce. Brush on the hot cooked eggplant and season with salt and pepper. Let stand for 5 minutes before serving.

Serves 2


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