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
Slice eggplant into 1-inch thick rounds.
- 2
Salt slices and let sit for 20 minutes to draw out bitterness.
- 3
Pat dry, brush with oil, and roast at 425°F for 25 minutes.
- 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.
Frequently Asked Questions
You might also like
Reviews
Leave a review
No reviews yet. Be the first!
Share this recipe
Want a custom version?
Enter your available ingredients and get a personalized recipe in seconds.
Try Word Recipe