Roasted Balsamic Eggplant Steaks

Name: Roasted Balsamic Eggplant Steaks
Yield: 2–4 Servings
Cuisine: Italian
Ingredients: ½ red onion, finely diced; 8–10 cherry or grape tomatoes, halved; 8–10 cherry or grape tomatoes, halved; 1 teaspoon white miso; Generous pinch crushed red chili flakes; Generous pinch garlic powder; Spring or filtered water; Spring or filtered water; 3–4 sprigs basil, leaves removed, shredded; ⅓ cup pine nuts or blanched almonds; ⅓ cup pine nuts or blanched almonds; 2 cups frozen spinach; Sea salt; Balsamic vinegar; Extra virgin olive oil; 1 globe eggplant, sliced into 1-inch slices

Preparation info

2–4
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

The perfect meatless meal or hearty side dish, this recipe has it all: rich flavors, creamy texture and a hot and cold combo that is divine.

Ingredients

Steaks

1 globe eggplant, sliced into 1-inch slices
Extra virgin olive oil
Balsamic vinegar
Sea salt

Europe
Italy
Side dish
Vegan
Mediterranean
Gluten-free

Method

Preheat the oven to 400°F.

Make the eggplant steaks: Lightly oil a 9 x 13-inch rimmed baking dish. Arrange the eggplant in the dish avoiding overlap. Drizzle olive oil and balsamic over each slice of eggplant, brushing with a pastry brush to distribute it evenly. Sprinkle the e