Main Courses > Vegetarian & Vegan > Plant-Based Mains > Grilled Eggplant Steaks

Grilled Eggplant Steaks with Lemon-Herb Marinade

Thick-cut eggplant steaks marinated in a vibrant lemon-herb mixture and grilled to perfection. A delicious and satisfying plant-based main course.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 2 Large Eggplants
  • 1/4 cup Olive Oil
  • 2 tablespoons Lemon Juice
  • 3 cloves Garlic
  • 2 tablespoons Fresh Thyme
  • 1 tablespoon Fresh Rosemary
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • Optional Garnish: Fresh Parsley

Prepare the Eggplant

Wash the eggplants thoroughly. Cut off the stem end. Slice the eggplant crosswise into 1-inch thick 'steaks'. Salting the eggplant is optional, but can help draw out excess moisture: sprinkle eggplant slices with salt and let them sit for 20 minutes, then pat dry with paper towels.

Make the Marinade

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh thyme, chopped fresh rosemary, salt, and black pepper.

Marinate the Eggplant

Place the eggplant steaks in a shallow dish or resealable bag. Pour the marinade over the eggplant, ensuring each slice is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours, flipping occasionally.

Grill the Eggplant

Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking. Remove the eggplant steaks from the marinade, letting any excess drip off. Place the eggplant steaks on the preheated grill. Grill for about 6-8 minutes per side, or until tender and slightly charred. Adjust grilling time based on your grill's heat and the thickness of the eggplant slices.

Serve

Remove the grilled eggplant steaks from the grill and place them on a serving platter. Garnish with fresh parsley, if desired. Serve immediately. These steaks are excellent served alongside a salad, grain bowl, or as a side dish to other grilled vegetables.

Nutrition Facts Estimated per 100g of product

Calories: 80kcal Carbohydrates: 8g Protein: 1g Fat: 6g Saturated Fat: 1g Sodium: 200mg Fiber: 3g

Other Considerations for Nutrition

This recipe is naturally vegan and gluten-free. Adjust salt according to dietary needs. Olive oil can be substituted with another plant-based oil.

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FAQ

  • Can I bake the eggplant instead of grilling?

    Yes, you can bake the eggplant. Preheat your oven to 400°F (200°C). Place the marinated eggplant steaks on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until tender and slightly browned.
  • Can I use dried herbs instead of fresh?

    Yes, you can use dried herbs. Use about 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary in place of the fresh herbs. Keep in mind that dried herbs have a more concentrated flavor, so adjust accordingly.
  • How do I prevent the eggplant from becoming soggy?

    Salting the eggplant before marinating helps draw out excess moisture. Patting the eggplant dry before grilling is also important. Avoid overcrowding the grill to ensure proper browning.