Grilled Eggplant Steaks with Chimichurri Sauce

Ingredients

• 2 eggplants, sliced 1-inch thick Large Eggplants
• 4 tablespoons Olive Oil
• 2 tablespoons Balsamic Vinegar
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup, finely chopped Fresh Parsley
• 2 tablespoons, finely chopped Fresh Oregano
• 3 cloves, minced Garlic
• 3 tablespoons Red Wine Vinegar
• 1/4 teaspoon Red Pepper Flakes
• 1/2 cup Olive Oil (for Chimichurri)

Instructions

1. 1In a medium bowl, combine the 1/2 cup, finely chopped Fresh Parsley, 2 tablespoons, finely chopped Fresh Oregano, 3 cloves, minced Garlic, 3 tablespoons Red Wine Vinegar, and 1/4 teaspoon Red Pepper Flakes.
2. 2Pour the 1/2 cup Olive Oil (for Chimichurri) into the bowl with the parsley mixture. Stir everything together until well combined. This is your chimichurri sauce. Set it aside.
3. 3Preheat your grill to medium-high heat. This is about 400-450°F (200-230°C).
4. 4In a separate small bowl, whisk together the 4 tablespoons Olive Oil, 2 tablespoons Balsamic Vinegar, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. This is your marinade.
5. 5Place the 2 eggplants, sliced 1-inch thick, onto a clean surface and brush both sides of each slice generously with the marinade you just made.
6. 6Place the marinated eggplant slices onto the preheated grill. Grill for 5 to 7 minutes on the first side, until you see grill marks and the eggplant is starting to soften. Flip the slices and grill for another 5 to 7 minutes on the second side, until the eggplant is tender when pierced with a fork and has nice char marks.
7. 7Remove the grilled eggplant steaks from the grill and place them onto a serving platter. Top each steak with a generous spoonful of the prepared chimichurri sauce.

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