Mediterranean Eggplant Steaks

    Mediterranean Eggplant Steaks

    Thick-cut roasted eggplant topped with a zesty tomato and olive tapenade.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    45 minsHard8 servings

    Nutrition per serving

    145

    Calories

    3g

    Protein

    12g

    Carbs

    10g

    Fat

    Ingredients

    • 2 largeEggplant
    • 1/2 cupKalamata Olives
    • 1/4 cupSun-dried Tomatoes
    • 1/2 cupFeta Cheese (Optional)
    • 3 tbspExtra Virgin Olive Oil

    Instructions

    1. 1

      Slice eggplant into 1-inch thick rounds.

    2. 2

      Salt slices and let sit for 20 minutes to draw out bitterness.

    3. 3

      Pat dry, brush with oil, and roast at 425°F for 25 minutes.

    4. 4

      Top with chopped olives and tomatoes, then roast for 5 more minutes.

    Nutrition Facts

    Servings 8Serving Size 1

    Amount Per Serving

    Calories145

    % Daily Value *

    Total Fat 10g13%
    Saturated Fat 4.5g23%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 12g4%
    Dietary Fiber 1g4%
    Sugars 1.8g
    Protein 3g6%
    Vitamin A 500 IUVitamin C 28 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Mediterranean Eggplant Steaks

    • • Use seasonal vegetables for maximum nutrition and flavor.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Grate cheese fresh rather than pre-shredded for better melting and flavor.

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