Eggplant Steaks With Tapenade


Greg DuPree; Prop styling: Mindi Shapiro; Food Styling: Chelsea Zimmer


  • 2 1-lb. eggplants
  • 1 1/2 tablespoons grapeseed oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup drained oil-packed sundried tomatoes
  • 2 ounces pitted picholine olives (about 1/3 cup)
  • 2 ounces pitted kalamata olives (about 1/3 cup)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons thinly sliced fresh basil


  1.  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.

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

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

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

  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 269
Fat per serving: 22g
Saturated fat per serving: 3g
Cholesterol per serving: 0mg
Fiber per serving: 7g
Protein per serving: 3g
Carbohydrates per serving: 18g
Sodium per serving: 813mg
Iron per serving: 1mg
Calcium per serving: 35mg

Good to Know

Grill eggplant steaks indoors in a pan, or outdoors: Place on grates over moderate heat, 2 to 4 minutes per side.

This Recipe Is

Robin Bashinsky