Fustini's Oils and Vinegars
Grilled Eggplant Steak with Chimichurri Sauce

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Grilled Eggplant Steak with Chimichurri Sauce


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Grilled Eggplant Steak with Chimichurri Sauce

Gluten Free Dairy Free



Great grilled flavor without the steak! Adapted from delish.com


Step 1. 

To make the chimichurri in a mini food processor, pulse parsley, oregano, and garlic until finely chopped. Scrape herb mixture into a small bowl and stir in olive oil, balsamic, red pepper flakes, and season with salt. Set aside.

Step 2. 

Generously season both sides of eggplant slices with salt. Arrange eggplant on a wire rack set over a rimmed baking sheet and let drain for 30 minutes. Rinse eggplant and pat dry. Brush both sides of eggplant with 2 tablespoons oil and season with salt, pepper and grilling seasoning.

Step 3. 

Meanwhile, place potatoes in a large pot and add enough cold water to cover by 1 inch. Season the water with 1 teaspoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are just tender about 5 minutes. Drain and transfer potatoes to a large bowl; pat dry and toss with 2 tablespoons of olive oil.

Step 4. 

Grill vegetables: Preheat grill or grill pan to medium-high. Grill eggplant and potatoes, turning halfway through, until golden and tender, about 5 minutes for the potatoes and 8 minutes for the eggplant, transfer vegetables to a platter or plate as they are done. Season potatoes with salt. Serve eggplant steaks and frites with a generous dollop of chimichurri.

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