Eggplant Steak With Caprese Salsa - Better Nutrition Magazine - Supplements, Herbs, Holistic Nutrition, Natural Beauty Products

Eggplant Steak With Caprese Salsa

Eggplants can be long and skinny or short and fat. Choose one that falls somewhere in between so it will make four steaks of similar size.
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Eggplant Steak  With Caprese Salsa recipe.

For more about this recipe: 4 Summer Camping Recipes

  • 4Servings

Ingredients

  • 1/4 cup plus 1 Tbs. balsamic vinegar   

  • 1/4 cup plus 2 tsp. extra-virgin olive oil (divided use)   

  • 2 tsp. minced garlic    

  • Kosher salt, to taste   

  • Black pepper, to taste   

  • 1 large eggplant (1–11/2 lb.)   

  • 2 cups seeded and diced fresh tomatoes   

  • 1 cup diced fresh mozzarella cheese (4 oz.)   

  • 2 Tbs. finely chopped fresh basil   

Preparation

  1. Preheat grill to medium-high heat. Whisk together 1/4 cup vinegar, 1/4 cup oil, garlic, salt, and pepper in bowl. Cut eggplant lengthwiseinto four 1/2- to 3/4-inch-thick slices.
  2. Place eggplant slices in a large glass dish. Pour vinegar mixture over eggplant, turning to coat slices; let eggplant sit 5 minutes.
  3. Combine tomatoes, mozzarella, basil, vinegar, 2 tsp. oil, salt, and pepper in medium bowl, and set aside.
  4. Grill eggplant slices, covered, over direct heat until tender, 2–3 minutes per side. Remove eggplant from grill, and serve with salsa.

Nutrition Information

  • Calories: 310
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 20 mg
  • Fat Content: 23 g
  • Fiber Content: 5 g
  • Protein Content: 11 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 230 mg
  • Sugar Content: 10 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.