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Baked Eggplant Steak
Baked Eggplant Steaks are the perfect meatless dinner. Seasoned eggplant gets baked in the oven and topped with roasted tomatoes and onions.
Servings: 2
Calories: 177kcal
Equipment
- Griddled cast iron pan
Ingredients
- 1 large eggplant
- 1 tablespoon kosher salt
- olive oil, for cooking
- 1 tablespoon Montreal seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon light brown sugar
- 16 ounces cherry or grape tomatoes
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh basil, chopped
- 2 medium-large white onions, very thinly sliced
- 1 tablespoon unsalted butter
Instructions
- Preheat the griddled cast iron pan in the oven to 425° F.
- Place the tomatoes in a 9X12 baking dish and season with salt and pepper. Toss with 1 tbsp olive oil and 1 tbsp balsamic. Roast the tomatoes for 20-25 minutes, until they start to burst. When finished, remove from the oven and garnish with fresh basil.olive oil,, 16 ounces cherry or grape tomatoes, 1 tablespoon balsamic vinegar
- Slice the eggplant into 1 inch thick rounds. Lay the eggplant rounds flat on a cutting board and sprinkle salt over top to draw out some of the moisture. After about 5 minutes, pat the eggplant dry with a paper towel.1 large eggplant, 1 tablespoon kosher salt
- Brush a thin layer of olive oil over one side of the eggplant and season with Montreal seasoning, paprika, garlic powder, and sugar.1 tablespoon Montreal seasoning, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon light brown sugar
- Carefully remove the griddled pan and arrange the eggplant in a single layer in the pan. If you have sliced eggplant that doesn't fit in the pan, feel free to put the extras on a lightly greased baking sheet or another griddled pan. Bake the eggplant alongside the tomatoes for 20-25 minutes.
- Meanwhile, heat a large non-stick skillet on medium heat with 1 tbsp olive oil and 1 tbsp butter. Add the onions, toss to coat, and cook, stirring occasionally for 15-20 minutes, until the onions have started to caramelize.1 tablespoon unsalted butter, 2 medium-large white onions,
- Transfer the eggplant to a serving dish and top with the roasted tomatoes and caramelized onions. Garnish with more fresh basil if desired.2 tablespoons fresh basil,
Notes
- Try drizzling a balsamic glaze over top for more flavor!
Nutrition
Calories: 177kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 3510mg | Potassium: 1136mg | Fiber: 10g | Sugar: 17g | Vitamin A: 2767IU | Vitamin C: 37mg | Calcium: 78mg | Iron: 2mg
