Eggplant steak with feta, creamy spinach and charred tomato salsa

This article has not been rated yet.

PREP TIME

15 min

Makes

8 servings

* PLUS Grilling Time: 6 minutes

Ingredients

  • 6 green onions , or 1/4 small red onions, diced
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 cup chopped fresh basil leaves
  • 1 large eggplant
  • 2 very large, firm but ripe tomatoes
  • 1/4 cup Italian salad dressing
  • 250-g container spreadable spinach-and-feta cream cheese , or spreadable plain cream cheese, at room temperature

Instructions

  • Lightly oil grill, then preheat barbecue to medium-high. Thinly slice green onions, then mince garlic. In a small bowl, stir oil with vinegar, onions and garlic. Stir in basil, then set aside. Slice eggplant into 8 rounds, at least 1/2 inch (1 cm) thick. Core tomatoes, then slice each horizontally into 4 thick rounds.
  • Lightly brush both sides of eggplant and tomato rounds with dressing. Place on barbecue, then close lid. Grill eggplant until just tender, from 3 to 4 minutes per side. Grill tomatoes until grill marks form, from 1 to 2 minutes per side. Remove from barbecue and place on a large baking sheet or platter. Divide cream cheese evenly over eggplant rounds, spooning about 1 rounded tablespoon (15 mL) over each hot slice. Press cream cheese down to flatten slightly. Cover with a tomato round, pressing into cream cheese to help it stick. Transfer stacks to a platter or individual plates. Top each stack with about 2 tablespoons (30 mL) dressing. Serve immediately.

Nutrition (per serving)

  • Calories
  • 215,
  • Protein
  • 3.1 g,
  • Carbohydrates
  • 10.7 g,
  • Fat
  • 18.5 g,
  • Fibre
  • 2.6 g,
  • Sodium
  • 277 mg.

Lighten up your routine and try a meatless dinner. Vegetables are packed with nutrients and an eggplant “steak” has a hearty texture that stands up well to grilling. Stack the eggplant with a slice of charred tomato and a spoonful of feta-and-spinach cream cheese, which will melt a little, becoming deliciously creamy. This is also a gorgeous first course for a patio party or gourmet side dish to accompany grilled fish or chicken.

Produce tip

For this recipe, look for large round tomatoes to match width of eggplant–they will make stacking easier and look more attractive. Larger eggplants are sometimes bitter. To take away the bitterness, slice into rounds, then liberally rub with salt and place in a sieve set in a sink. Let stand at room temperature for at least 20 minutes. The salt will draw the bitterness up to the surface, forming small liquid beads. Rinse under cold running water, then pat dry with paper towels. Then continue with recipe.