Grilled Aubergine Steaks with Tomato-Herb Salsa Verde

Partager

0

When the garden overflows with glossy aubergines and sun-warmed tomatoes, this dish turns them into a meal worth lingering over. Thick aubergine “steaks” are charred until smoky and meltingly tender, then crowned with a bright, garlicky herb salsa. It’s a hearty vegetarian main that satisfies like something twice its weight — proof that summer vegetables can carry the whole plate.

⏱ Prep 20 min 🔥 Cook 20 min 👥 Serves 4 📊 Level Easy

Ingredients for 4 people

• 2 large aubergines/eggplants (about 1.5 lb / 700g), cut into 1-inch (2.5cm) thick rounds
• 6 tbsp (90ml) olive oil, divided
• 2 medium ripe tomatoes (about 9 oz / 250g), finely diced
• 1 cup (30g) fresh flat-leaf parsley, finely chopped
• ½ cup (15g) fresh basil, finely chopped
• 2 tbsp (30g) capers, drained and roughly chopped
• 2 cloves garlic, finely grated or minced
• 2 tbsp (30ml) red wine vinegar
• 1 small red chili, deseeded and minced (optional)
• 1 tsp honey (or maple syrup for vegan)
• Salt and freshly ground black pepper, to taste
• 5 oz (150g) crumbled feta or grilled halloumi, to serve (optional)

The Recipe

• Lay the aubergine rounds on a tray, sprinkle both sides generously with salt, and let sit for 15 minutes to draw out moisture. Pat thoroughly dry with paper towels.
• Meanwhile, make the salsa: combine the diced tomatoes, parsley, basil, capers, garlic, vinegar, chili (if using), and honey in a bowl. Stir in 3 tbsp (45ml) of the olive oil, season to taste, and set aside so the flavors meld.
• Heat a griddle pan, grill, or heavy skillet over medium-high heat. Brush the aubergine slices on both sides with the remaining 3 tbsp (45ml) olive oil.
• Grill the aubergine for 5–6 minutes per side, pressing gently, until deeply charred with clear grill marks and completely soft in the center. A knife should slide through with no resistance.
• Transfer the grilled steaks to a warm platter and season lightly with salt and pepper.
• Spoon the tomato-herb salsa generously over each aubergine steak while still warm.
• Scatter with crumbled feta or top with grilled halloumi if using, and finish with a final drizzle of olive oil.
• Serve immediately, warm or at room temperature, with crusty bread, couscous, or a grain of your choice.

©Nature&Garden