Greek-Style Grilled Eggplant-Steak Supper
This vegan Mediterranean-inspired recipe leverages eggplant’s meaty quality to delicious effect. A homemade hummus takes it over the top. This Mediterranean knife-and-fork dinner makes an impressive presentation for company, or dish it up individually for a mouthwatering weeknight meal. Tender eggplant is infused with smoky flavor on the grill then marinated in a mustard-herb vinaigrette for maximum flavor. As the veggies soak, the homemade white bean hummus comes together in a flash and is delicious to dollop on top of each filet when you’re ready to eat. Serve over a bed of whole wheat couscous or quinoa, top with toasted pine nuts, and you’ll feel like you’re dining on a Greek island.
INGREDIENTS
- 1 1¼- to 1½-lb. eggplant
- 5 tablespoons red wine vinegar
- 2 tablespoons chopped fresh oregano, thyme, and/or basil
- 2 tablespoons finely chopped shallot
- 2 teaspoons Dijon mustard
- 3 cloves garlic, minced
- 2 cups cooked whole wheat Israeli couscous or quinoa
- 2 medium tomatoes, sliced
- 1 tablespoon toasted pine nuts
- 1 15-oz. can cannellini beans, rinsed and drained
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- Sea salt, to taste
- Freshly ground black pepper, to taste
INSTRUCTIONS
- Trim ends of eggplant. Cut eggplant crosswise into eight “filets.” Brush both sides of filets with 2 tablespoons of the vinegar. Grill, covered, over medium-high 6 to 8 minutes or just until tender, turning once. Meanwhile, for dressing, in a bowl whisk together the remaining 3 tablespoons vinegar, fresh herbs, shallot, Dijon mustard, and 2 of the garlic cloves.
- Transfer eggplant to a 2-quart rectangular baking dish. Pour dressing over eggplant; turn to coat. Cover and let stand 30 minutes, turning filets once.
- For White Bean Hummus, in a blender or food processor combine cannellini beans, lemon juice, tahini, the remaining garlic clove, sea salt, and black pepper. Cover and pulse until nearly smooth, adding 1 tablespoon water, if necessary, and scraping down sides as needed. Cover and chill until ready to serve or up to three days.
- Arrange couscous, eggplant filets, and tomatoes on a platter. Drizzle vinegar mixture from dish over top; sprinkle with pine nuts and pepper. Serve with White Bean Hummus.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/12-awesome-vegan-eggplant-recipes/
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