Grilled Eggplant Steaks With Peperonata Food

GRILLED EGGPLANT STEAKS WITH PEPERONATA

Steps:

• Preheat grill or broiler. Combine 1/4 teaspoon of the salt, 1/2 teaspoon of the pepper and 2 tablespoons of the olive oil in a glass or ceramic bowl. Whisk in the balsamic vinegar. Brush both sides of the eggplant with the vinaigrette. Slowly grill or broil the eggplant until tender, about 5 minutes per side. Set aside.
• Heat remaining olive oil in a large saute pan. Add onion and cook over medium-low heat until soft, about 10 minutes. Add peppers, cover and cook until tender, about 10 minutes. Add tomatoes, garlic, rosemary, oregano and remaining salt and pepper. Cook until mixture thickens slightly, 15 to 20 more minutes.
• Divide the eggplant slices among 4 plates. Spoon equal amounts of peperonata on top of the eggplant. Garnish with fresh thyme.

EGGPLANT STEAKS

Steps:

• In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
• Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.

GRILLED EGGPLANT PARMESAN

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
• Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
• Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

GRILLED STEAK WITH PEAS AND EGGPLANT RECIPE

Steps:

• Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside.
• Prepare a grill for medium-high heat; oil grate. Season steaks on all sides with 1 1/2 tsp. kosher salt and 1 tsp. pepper. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 5-7 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• While steak rests, toss eggplant with 2 Tbsp. oil; season with 1/2 tsp. kosher salt and 1/2 tsp. pepper. Grill eggplant, turning often, until skin is lightly charred and flesh is softened, about 5 minutes.
• Grill peas in a grill basket or on a wire rack set over grill alongside eggplant, turning often, until lightly charred and softened, about 3 minutes.
• Spread reserved ricotta on a platter. Arrange eggplant and peas over. Drizzle with oil; season with sea salt and pepper. Top with mint and chile (if using). Serve with lemon wedges alongside.
• Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.