Eggplant Steaks Recipe
Servings: 6
Ingredients
- 1 x 3 clv garlic, finely minced
- 1/3 c. lemon juice
- 1/3 c. extra virgin olive oil
- 1/4 c. minced fresh basil
- 1 Tbsp. sugar
- 1 tsp oregano Salt and freshly grnd pepper to taste
- 5 x baby Italian eggplant or possibly 1 large eggplant, sliced in 1/2-inch rounds
- 4 x plum tomatoes, sliced
- 1 x roll (8 ounce) soft goat cheese Fresh basil leaves
- 5 x plum tomatoes
- 1/2 c. finely minced fresh basil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. finely minced onion Salt and freshly grnd pepper to taste
Directions
- In a large bowl, mix together the garlic, lemon juice, extra virgin olive oil, basil, sugar, oregano, salt, and pepper. Toss the eggplant slices in the mix, making sure they are very well coated. Place the eggplant on a very warm grill. If there is any marinade left, pour it over the eggplant. After two min, turn the eggplant over. Place tomato slices, a bit of cheese, and a few leaves of basil on top of half the eggplant slices. Place another slice of eggplant on top to make a "sandwich." Serve immediately with tomato-basil topper (see below).
- Tomato-Basil Topper:Mix all ingredients together and let stand at room temperature for 1 hour.
- Note: Slimmers -:This recipe is fine "as-is".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 6 servings | |
| Calories 239 | |
| Calories from Fat 115 | 48% |
| Total Fat 13.03g | 16% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 1064mg | 30% |
| Total Carbs 30.36g | 8% |
| Dietary Fiber 12.6g | 42% |
| Sugars 13.69g | 9% |
| Protein 4.98g | 8% |
