Skip to main content

Eggplant Steaks

   For my birthday, I got a grill pan! My living situation doesn't allow me to own a grill, so it is the best thing I can get.
   This is the first recipe I could find requiring my grill pan.

Ingredients
    4 Roma tomatoes, diced
    1 cucumber, seeded and diced
    1/4 cup of parsley, chopped
    8 ounces of feta, crumbled
    2 tbs of olive oil
    Juice of one lemon
    2 medium to large eggplants
    kosher salt and pepper
    chili powder

Directions
    Heat grill pan over medium heat.
    In a small bowl, mix tomatoes, cucumber, parsley, feta, olive oil and lemon juice for a salad.
    Cut off tops of eggplants, and slice each eggplant into 3 thick steaks, trimming the skin off the outside pieces.
     Drizzle steaks with olive oil, and sprinkle with salt, pepper and chili pwoder to taste
     Grill the eggplants until tender, about 4 to 5 minutes a side.
     Once steaks are transferred off grill, top with salad.


Changes I Made!
    The steak can be easily made into a sandwich. It does reheat well, just only heat the steak, not the salad.
    I used season feta cheese to add more to the salad.


This recipe from Pioneer Women: Come and Get It.



Comments

Popular posts from this blog

"A Farewell to Arms" Mac N Cheese

    I love reading, so when I was given The Book Lovers Cook Book it was a dream come true.     I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me.     Ingredients     2 cups of uncooked macaroni     1/4 cup of butter     2 tbs of flour     2 cups of milk     8 oz of cream cheese, softened     2 tsp of Dijon mustard     1/2 tsp of salt     1/2 tsp of  pepper     8 oz of mild cheddar, grated     Chives Directions     Cook macaroni until tender, drain and set aside.     Melt butter in a sauce pan until it sizzles.     Stir in flour, and cook for at least 1 minute.     Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

My Big Fat Greek Salad

    I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to.     This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients     Dressing        3 tbs of red wine vinegar        1 tbs of Dijon mustard        3 cloves of garlic, minced        1 tsp of salt        1/2 tsp of black pepper        5 tbs of olive oil     Toppings        1 round pita bread        1 tbs of olive oil     Salad        1 head of iceberg lettuce        1 jar of marinated artichoke hearts, drained and halved        12 ounces of feta cheese        1 8 ounce can of garbanzo beans, drained and ri...

Curry, from Audrey

    This may be a surprise, but as a small town Midwest girl, I did not grow up eating curry. I don't think I ever even tried curry, until I moved to Iowa and worked a woman who lived in New York City for decades.     I was just learning how to cook, and I wanted other dishes to try and make. I asked her what I should learn how to make and without hesitating, she said curry.    So I went online to try and find a recipe, and did not care for it.    After looking at the recipe I realized it was because it had the cursed ingredient of peas in it, so I've been on a mission to find a pea less curry I like, and I found 2 recipes I wanted to try, and this is the first one I gave a shot. Ingredients     1 chicken breast     1 cup of flour     2 tbs of olive oil     1 cup of chicken broth     1 tps of mild curry     1 tps of strong curry     1 carrot, peeled and diced ...