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

Robin Bashinsky


Ingredient Checklist


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.

  •  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; cholesterolmg; fiber 7g; protein 3g; carbohydrates 18g; sodium 813mg; iron 1mg; calcium 35mg.