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  • Eggplant Steaks

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    Eggplant Steaks
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x 3 clv garlic, finely minced
    • 1/3 c. lemon juice
    • 1/3 c. extra virgin olive oil
    • 1/4 c. minced fresh basil
    • 1 Tbsp. sugar
    • 1 tsp oregano Salt and freshly grnd pepper to taste
    • 5 x baby Italian eggplant or possibly 1 large eggplant, sliced in 1/2-inch rounds
    • 4 x plum tomatoes, sliced
    • 1 x roll (8 ounce) soft goat cheese Fresh basil leaves
    • 5 x plum tomatoes
    • 1/2 c. finely minced fresh basil
    • 2 Tbsp. balsamic vinegar
    • 1 Tbsp. finely minced onion Salt and freshly grnd pepper to taste

    Directions

    1. In a large bowl, mix together the garlic, lemon juice, extra virgin olive oil, basil, sugar, oregano, salt, and pepper. Toss the eggplant slices in the mix, making sure they are very well coated. Place the eggplant on a very warm grill. If there is any marinade left, pour it over the eggplant. After two min, turn the eggplant over. Place tomato slices, a bit of cheese, and a few leaves of basil on top of half the eggplant slices. Place another slice of eggplant on top to make a "sandwich." Serve immediately with tomato-basil topper (see below).
    2. Tomato-Basil Topper:Mix all ingredients together and let stand at room temperature for 1 hour.
    3. Note: Slimmers -:This recipe is fine "as-is".

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