healthy eggplant steak

INGREDIENTS

2 large eggplants

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 c. cherry tomatoes, quartered

1 c. mini mozzarella balls, quartered

1/4 c. packed basil, torn into pieces

Balsamic glaze, for drizzling 

Crushed red pepper flakes (optional)

METHODS :

1.      Preheat grill over medium-high heat. Slice eggplants lengthwise ½” thick into long “steaks”. Brush with oil and season with salt and pepper on both sides. 

2.     Place eggplants on grill and cook until tender, but not falling apart, about 2 to 3 minutes per side. Place on a serving platter. 

3.     Top eggplants with tomatoes, mozzarella balls, and basil. Serve with balsamic glaze and top with a pinch of red pepper flakes. 

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