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Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut 2 1 1/4-inch-thick slices lengthwise from center of each eggplant; reserve curved ends for another use. Brush eggplant slices with grapeseed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere.

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  • Heat a grill pan over high heat. Grill eggplant steaks until charred and tender, 4 to 5 minutes per side. Remove from heat.

  • Pulse tomatoes and olives in a mini food processor until finely chopped. Transfer to a bowl. Stir in olive oil and vinegar.

  • Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with basil.

Nutrition Facts

269 calories; fat 22g; saturated fat 3g; mono fat 0g; poly fat 0g; protein 3g; carbohydrates 18g; fiber 7g; cholesterol 0mg; iron 1mg; sodium 813mg; calcium 35mg.
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