Eggplant Steaks With Salsa Verde

  • "The Vegetable Butcher" author Cara Mangini recommends scoring eggplant halves to help seasonings penetrate the flesh with roasting for Eggplant Steaks With Salsa Verde.

    "The Vegetable Butcher" author Cara Mangini recommends scoring eggplant halves to help seasonings penetrate the flesh with roasting for Eggplant Steaks With Salsa Verde. Deb Lindsey/The Washington Post

 
Posted7/6/2016 6:00 AM

For the salsa verde

1 clove garlic

 

1½ cups loosely packed fresh flat-leaf parsley leaves and tender stems

½ cup loosely packed fresh cilantro leaves and tender stems

½ cup loosely packed fresh mint leaves

2 tablespoons capers, rinsed and drained (optional)

2 tablespoons fresh lemon juice

¼ teaspoon fine sea salt, or more as needed

1/8 teaspoon freshly ground black pepper, or more as needed

½ cup extra-virgin olive oil

For the eggplant

2 Italian, globe or heirloom eggplants (12 ounces to 1 pound each)

2 cloves garlic, minced

1/3 cup extra-virgin olive oil

Fine sea salt

Freshly ground black pepper

Cooked couscous, for serving (optional)

1 cup low-fat or full-fat plain Greek yogurt, for serving

For the salsa verde: Finely chop the garlic in a food processor. Add the parsley, cilantro, mint and the capers, if using. Pulse to form a coarse mixture. Transfer to a medium bowl and stir in the lemon juice, salt and pepper, then stream in the oil, whisking constantly. Taste, and add salt and/or pepper as needed. The yield is about 1 cup. Cover with plastic wrap and chill for at least 1 hour or up to overnight.

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For the eggplant: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

Cut the eggplants in half lengthwise, keeping the stems on. Make several slashes diagonally across the flesh, ½ inch apart, scoring two-thirds of the way through the flesh without puncturing the underside skin.

Combine the garlic and oil in a small bowl, then spoon about a tablespoon over each eggplant half, working the mixture into the cuts. Brush it lightly on the skin side, too. Arrange the eggplant halves cut sides up on the prepared baking sheet. Sprinkle the flesh lightly with salt and pepper, then drizzle with the remaining garlic-and-oil mixture to coat. Roast until the flesh is golden brown and tender, about 40 minutes. Allow the eggplants to cool slightly. Serve the steaks warm with couscous, if desired, the salsa verde and a dollop or drizzle of Greek yogurt.

Serves 4

Nutrition | Per serving (using half the salsa verde and low-fat yogurt): 380 calories, 8 g protein, 14 g carbohydrates, 34 g fat, 5 g saturated fat, 0 mg cholesterol, 160 mg sodium, 6 g dietary fiber, 9 g sugar

Adapted from "The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables From Artichokes to Zucchini," by Cara Mangini (Workman, 2016).

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