Spice-crusted eggplant steaks
2 small, stem ends trimmed (about 12 oz each)
Low sodium soy sauce
- Arrange oven rack 6 inches below broiler. Preheat broiler to High. Line a sheet pan with foil. Place eggplants on prepared pan and broil until top of skin starts to blister, 10 to 12 minutes. Turn eggplants over and broil until top of skin starts to blister, 10 to 12 minutes. Remove from oven and wrap in foil from pan. Let stand 15 minutes (leave broiler on).
- Meanwhile, in a small bowl, combine cumin, garlic powder, thyme, paprika, salt, and pepper.
- Unwrap cooked eggplants; carefully peel off skins, taking care to not remove eggplant flesh. Arrange peeled eggplants in an 8-in square baking dish coated with cooking spray. Brush top of eggplants with about one-third of soy sauce; sprinkle half of spice mixture over top. Broil until browned, 7 to 8 minutes. Using a spatula, carefully turn eggplants over; brush with another one-third of soy sauce and sprinkle with remaining spice mixture. Broil until browned, 7 to 8 minutes. Brush remaining one-third of soy sauce over eggplants and drizzle evenly with oil. Broil until tops are crisp, about 2 minutes.
- Serving size: 1 eggplant steak