Grilled Eggplant Steaks With Gremolata

Portions:2

▢ 1 large or 2 medium/large eggplants – cut into ½ inch - ¾ inch thick cuts see notes
▢ olive oil salt and pepper for flame broiling
▢ 3 –4 tablespoons Gremolata Zesty Italian Herb Sauce
▢ 1 16 ounces cherry or grape tomatoes split
▢ shower olive oil

Preheat Grill to medium high ( you can likewise broil these, see notes)
Cut eggplant into ½ inch thick cuts.
(In the event that you are touchy to harshness, salt the two sides and let sit for 15 minutes, at that point wash with water and wipe off.
) Brush the two sides with olive oil (and salt if not beforehand) and barbecue each side for 4 minutes, or until great flame broil marks show up.
Stack in a heating dish or bowl and wrap up firmly in foil so they cook right through and get clear.
Make the Gremolata.
Throw the tomatoes with a touch of salt, new spices ( in the event that you like) a little sprinkle of olive oil.
(You can likewise divide them and leave them plain-the Gremolata has a lot of flavor)
Lay the eggplant steaks down on a serving dish.
Spoon a little gremolata over every one.
Top with the tomatoes.
Add disintegrated goat or feta in the event that you like.
Present with Cauliflower Rice or Everyday Quinoa as an afterthought.
I as a rule serve ½ of one entire eggplant for each individual ( 2 - 3 cuts)
On the other hand, you can broil the Eggplant steaks, in spite of the fact that barbecuing gives them dazzling flavor.
To broil, set up a similar way, brushed with oil and spot them on a material lined sheet dish, in a 425 F oven for 20-25 minutes, or until delicate and golden.
You can likewise set them up along these lines, CROSS HATCHED.

Present with cauliflower rice, or this Everyday Quinoa with Lemon Shallots and Herbs

Recipe Category Barbecue

Holliday: Barbecue