Eggplant Steaks
4 servings
30 minutes
Eggplant steaks are a refined dish of Italian cuisine that embodies a balance of simplicity and sophistication. The light smoky aroma permeating the soft slices of eggplant, the delicate creamy texture of bocconcini cheese, and the freshness of arugula create a harmonious flavor that lingers in memory. This dish can serve as an original appetizer or a light main course suitable for a summer dinner. The recipe's origins trace back to traditional Mediterranean cuisine, where eggplants are valued for their versatility and ability to absorb sauce flavors. The combination of white wine vinegar, garlic, and olive oil adds zest, while Greek olives deepen the taste. This recipe highlights the gastronomic richness of Italian cooking by revealing the full flavor of each ingredient.
1
Preheat the grill. Cut the eggplant into 4 thin slices and brush with oil. Place on the grill, sprinkle with salt, and grill for 10 minutes until golden, flipping once.
- Eggplant: 1 piece
- Vegetable oil: to taste
- Tomatoes: 2 pieces
2
Place tomato quarters on the grill, lightly brush with oil, and sprinkle with salt. Cook for 2 minutes, transfer to a plate with the eggplants. Cool down.
- Vegetable oil: to taste
3
On 4 serving plates, place arugula leaves, then eggplants, and on top - tomatoes and pieces of bocconcini.
- Rocket (arugula): 150 g
- Bocconcini (mozzarella balls): 150 g
4
In a small bowl, whisk together the oil, vinegar, and minced garlic. Add finely chopped olives and salt. Drizzle the sauce over the eggplants. Serve warm.
- Olive oil: 4 tablespoons
- White wine vinegar: 1 tablespoon
- Garlic: 1 clove
- Greek olives (Kalamata): 6 pieces