Spice-crusted eggplant steaks
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 flavor. Serve with a tossed green salad for a light meal.
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