Spice-crusted eggplant steaks
2
Points® value
Total Time
1 hr
Prep
10 min
Cook
35 min
Serves
2
Difficulty
Easy
Here’s a tasty twist on a meatless main: Whole eggplants (with just their stems cut off) broil on both sides until the skins blister, then are wrapped in foil to steam until tender enough to easily slip off the skins. The eggplants, which soften and deflate a bit, are then coated with spices and broiled on both sides until browned. The resulting “steaks” are slightly crisp on the outside and silky-tender inside, with a deeply savory, meaty flavour. Serve with a tossed green salad for a light meal.
Ingredients
Cooking spray
4 spray(s)
Eggplant
2 small, stem ends trimmed (about 12 oz each)
Ground cumin
¾ tsp(s)
Garlic powder
¾ tsp(s)
Dried thyme
¾ tsp(s)
Smoked paprika
½ tsp(s)
Kosher salt
⅜ tsp(s)
Black pepper
¼ tsp(s)
Low sodium soy sauce
1 tbsp(s)
Olive oil
2 tsp(s)