PLANT STAKES RECIPES

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BEST EGGPLANT STEAKS RECIPE - HOW TO MAKE EGGPLANT STEAKS



Best Eggplant Steaks Recipe - How to Make Eggplant Steaks image

Grilled Eggplant Steaks from Delish.com cook in no time and are perfect for all of your favorite toppings.

Provided by Makinze Gore

Categories     healthy    vegetarian    30-minute meals    Barbeque    dinner party    picnic    Summer    dinner    lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 9

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)

Steps:

  • 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.  Place eggplants on grill and cook until tender, but not falling apart, about 2 to 3 minutes per side. Place on a serving platter.  Top eggplants with tomatoes, mozzarella balls, and basil. Drizzle with balsamic glaze and top with a pinch of red pepper flakes, if desired. 

HERB GARDEN STEAK RECIPE - COOKEATSHARE



Herb Garden Steak Recipe - CookEatShare image

Provided by CookEatShare Cookbook

Number Of Ingredients 11

1 pound round steak, well trimmed
1/4 teaspoon salt
1/8 teaspoon pepper
2 tbsp. tub butter
1/4 c. minced onion
1 clove garlic, chopped
1 tbsp. flour
1/2 teaspoon dry oregano
1/4 teaspoon dry marjoram
3/4 c. water
1 tbsp. lemon juice

Steps:

  • 1. Season steak lightly with salt and pepper. Brown in butter in large skillet. Remove from pan. 2. Add in onion and garlic to skillet and cook till tender. Stir in flour. 3. Add in herbs, water, lemon juice and steak. Cover and simmer 30 min or possibly till meat is tender. 4. Serve meat topped with sauce. Yields: 4 servings. Calories per serving: 228.

Nutrition Facts : ServingSize 180 g, Calories 252, FatContent 14.8 g, TransFatContent 0.0 g, SaturatedFatContent 7.2 g, CholesterolContent 61 g, SodiumContent 257 g, CarbohydrateContent 3.02 g, FiberContent 0.3 g, SugarContent 0.5 g, ProteinContent 25.46 g

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