Meatless Mondays : Eggplant Steaks

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

20140117-221809.jpg
Meaty Eggplant Steaks, spiced with curry spices and topped with yogurt.

Eggplant is one of my favorite vegetable and I am so surprised that I didn’t post anything yet with eggplant. How come? No worries, I can start now :). This is such an easy peasy and under 10 minutes side dish. It can be eaten as is or with rice or Indian bread or the beat part, blitz in food processor and use it as a spread on your favorite rustic bread or pita.

20140117-222343.jpg

Get ready to simmer this delicious and easy recipe.

Ingredients :

Eggplant : 6 round thick slices of around 3/4″ in thickness
Olive oil : 2 tsp
Turmeric : 1/4tsp
Salt to taste : I used slightly less than 1/4 tsp
Red chili powder or paprika : a dash
Garam masala or curry powder : 1/2 tsp*

*Note : if using curry powder, skip turmeric.

Method :
Mix all the spices in oil. It will be a thick paste consistency.

Take the eggplant slices. Rub one side of each slice with the oil and spice mix.

20140117-223014.jpg

Now heat a pan with either 2 oil spray or grease with little oil.

20140117-223202.jpg

Place the eggplant slices spice side down on the pan.

20140117-223329.jpg

Place all the slices like that in the pan.

20140117-223407.jpg

Now add 1tsp of water in the pan. Cover with lid and let simmer on low flame for 3-4 minutes.

20140117-223551.jpg

Take the lid off, flip with a flat spatula and cook for another 2-3 minutes on the other side. To make it slightly crisp, flip it again and cook for 1-2 minutes more. All done!

To serve : Take 2 tbsp of plain non fat yogurt. Add little salt, red chili powder cumin powder and some dried cilantro . Whip it all together.

Eat the eggplant steaks with the yogurt dip. Awesome texture of the eggplants. Meaty and Tender and Juicy!

20140117-224429.jpg

And here I send this recipe for Meatless Mondays Entry :).

Nutrition Facts : provided by eRecipe

Servings Per Recipe: 2

Amount Per Serving
Calories: 386
Total Fat: 7.1 g
Saturated Fat: 1.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 337.9 mg
Total Carbs: 81.4 g
Dietary Fiber: 41.6 g
Sugars: 48.6 g
Protein: 13.6 g

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

60 Comments

  1. More shocking than never posting about eggplant is never eating it (i.e. Me)! I need to, and this looks like a delicious way to enjoy it!

  2. More shocking than never posting about eggplant is never eating it (i.e. Me)! I need to, and this looks like a delicious way to enjoy it!

  3. Ah, so that is the secret: covering them with a lid! I have triedfrying eggplant slices before but they never turned out well – but now I now what the trick is.

  4. Ah, so that is the secret: covering them with a lid! I have triedfrying eggplant slices before but they never turned out well – but now I now what the trick is.

    1. Namrata : I didn’t know what wake to call them. I grew up in UP in a very non traditional household food wise.. My grandfather was a foodie and my mom loved cooking from continental to what not but never remembered the names..lol…
      When I was cooking it.. I knew it is a staple from Bengal and Orissa but name…no idea.. 🙂
      Created my own… Sounds more international.. Eh;)…

    1. Namrata : I didn’t know what wake to call them. I grew up in UP in a very non traditional household food wise.. My grandfather was a foodie and my mom loved cooking from continental to what not but never remembered the names..lol…
      When I was cooking it.. I knew it is a staple from Bengal and Orissa but name…no idea.. 🙂
      Created my own… Sounds more international.. Eh;)…