Fried eggplant steaks with salad
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
One unique, delicious, and healthy way to enjoy eggplant is to make "steaks" with Greek salad ingredients. This dish is also suitable for those who don't eat meat. The chili powder combined with the eggplant creates a unique flavor. This summer salad will make you want to not only enjoy it yourself but also share it with friends and family.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 eggplant
- 250 g feta, diced
- 4 Roma tomatoes, diced
- 1 cucumber, seeded and diced
- 1 cup fresh parsley, chopped
- 1 lemon, cut in half
- A pinch of chili powder
- A pinch of salt
- A pinch of ground black pepper
- Olive oil to drizzle over the eggplants
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Cooking the dish according to the recipe:
- Heat a grill pan over medium heat.
Cut both eggplants lengthwise into three thick "steaks." Drizzle with a little olive oil and sprinkle with chili powder, salt and pepper. - Grill the eggplant "steaks" until tender and grill marks appear, about 4 minutes per side.
- Transfer the eggplant "steaks" to individual serving plates and top with feta cheese, tomatoes, cucumbers, and chopped parsley. Squeeze a squeeze of lemon over the top. Serve.
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