Recipe: Yummy Light Tasting Round Eggplant Steak

Light Tasting Round Eggplant Steak. The Eggplant (aubergine) absorbs a lot of oil but it's marinated first so you don't need to put extra oil when you fry. This Lighter Eggplant Parmesan is one of my favorite ways to eat eggplant. I made this lighter low-carb version by roasting the eggplant in the oven instead and skipping the breadcrumbs altogether. should have removed if not all the skin, then partial skin. it had a few bitter tasting pieces.

Grilled Eggplant Steaks from Delish.com cook in no time and are perfect for all of your favorite toppings. Slice eggplants lengthwise ½" thick into long "steaks." Brush with oil and season with salt and pepper on both sides. Grilled Eggplant Steaks with Fresh Tomato Relish and Gremolata -a zesty Italian herb sauce. You can have Light Tasting Round Eggplant Steak using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Light Tasting Round Eggplant Steak

1. It's 1 of Short, round eggplant.
2. Prepare 1 of Katakuriko.
3. You need 1 of Grated daikon radish.
4. It's 1 of Ponzu and soy sauce.
5. You need 1 of Yuzu shichimi spice (optional).
6. You need 1 of Daikon radish sprouts.
7. Prepare 1 of Olive oil.

Keep it vegan or add crumbled cheese. Grilled (or roasted) Eggplant Steaks topped with fresh summer tomatoes and an herby Italian sauce called Gremolata, I shared with you a while back. Place eggplant rounds onto a sheet tray fitted with a rack. Turn slices over and place back under broiler to brown the other side.

Light Tasting Round Eggplant Steak instructions

1. Use a peeler to peel the eggplant in a striped pattern of peeled and unpeeled sections. Slice it lengthwise into quarters and then soak in water to remove the astringent taste..
2. Drain the eggplant and lightly coat it in katakuriko. Heat oil in a frying pan over low-medium heat. Pan-fry the eggplant until lightly browned..
3. Reduce the heat to low. Cover with a lid and steam. Once the eggplant is soft and juicy, remove the lid. Increase the heat to low-medium until browned, and then serve on a dish..
4. Season with the toppings and then pour on the ponzu and soy sauce to finish..

Generously sprinkle freshly grated Parmesan over all of the slices. Transfer the eggplant to a baking sheet and spread out into a single layer. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Easy oven roasted eggplant is a great addition to any meal.