Grilled Eggplant Steaks with Chimichurri Sauce

Name: Grilled Eggplant Steaks with Chimichurri Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
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)

Thick slices of eggplant marinated and grilled to perfection, topped with a vibrant and herbaceous Argentine chimichurri sauce. A simple yet flavorful vegan main course.

35m4 servings

DAIRY-free

280 cal|3g protein|20g carbs|22g fat|8g fiber

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)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

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.
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.
3Preheat your grill to medium-high heat. This is about 204.4-232.2°C (200-230°C).
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.
5Place the 2 eggplants, sliced 2.54 cm thick, onto a clean surface and brush both sides of each slice generously with the marinade you just made.
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.
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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