Eggplant “Steaks”

4.0 (5 reviews)

2 small eggplants (aubergines)
1 tsp. salt
3 Tbsp. olive oil
1/4 tsp. hot sauce
1 clove garlic, minced
1 Tbsp. balsamic vinegar
1 tsp. minced fresh parsley
1/3 tsp. dried rosemary
Salt and pepper, to taste

• Remove the stem ends from the eggplants and trim the skin to square the sides. Slice each eggplant lengthwise into two pieces, each approximately 3/4-inch thick. Sprinkle 1 tsp. salt evenly over the slices and place in a bowl for about 20 minutes to draw out the bitterness. Rinse well and pat dry.
• Heat the oven to 350 degrees F.
• In a small bowl, stir together 2 Tbsp. of the oil and the hot sauce. Brush evenly over both sides of the eggplant slices. Bake on a baking sheet for 15 minutes, turning once. Then broil for 1 minute per side or until the slices are well-browned and tender.
• In a small bowl, stir together the remaining oil, garlic, vinegar, parsley and rosemary. Brush on the cooked eggplant and season with salt and pepper. Let stand for 5 minutes before serving.

Makes 4 servings.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind