Monday, June 15, 2009

Eggplant "Steaks" with Lemon-Rosemary Sauce

Sometimes, we just like the Standard American Diet--or at least, something that looks like it!  And since I'm still running and gunning, we're still eating out a lot, only eating at home when I think I'd have to hurt someone if I had to look at, let alone eat, more restaurant food!  Even GOOD restaurant food!  That isn't usual for me, by the way!

So, comfort food, according to my upbringing, is meat, potatoes, and vegetables on a plate.  Not combined.  Three separate piles.  And today, I really want comfort food a la childhood!  My dad's doing a lot better, and my stress level should be going down, but it kind of all "hit"--hence the comfort food crave!  Ha!

I love eggplant grilled on a barbecue of any kind!  So, I highly recommend this!  Unfortunately for me, our grill is gas-powered, and the tank is empty, so I'll brown these in a skillet, instead.

Serves 4-6, depending on side dishes!

For the eggplant:

Canola oil spray
1 Tbs. canola oil (olive oil is too heavy a taste for this), per batch
1 garlic clove per batch, minced
1/4 tsp. salt, per batch
2 eggplants, cut in half lengthwise (easier to fit into a pan; don't do this, if you're grilling!) and sliced into 3/8" slices

For the sauce:
(Double this if you're grilling.  It makes a great basting sauce for the eggplant!)
1/4 cup canola oil
2 tsp. lemon zest
2 tsp. lemon juice
2 Tbs. chopped fresh rosemary
1/2 tsp. salt
1/4 tsp. pepper

Spray a large skillet.  Add canola oil, and heat on low.  Add 1 clove of garlic and the salt, and cook a minute or two, until the garlic is fragrant.  Turn up the heat to medium-medium high.  (Eggplant soaks up oil like crazy and becomes heavy with oil, has a gloppy texture, and tastes disgustingly like oil unless the heat is high enough to cook the eggplant quickly.)  Place the eggplant slices in the skillet.  Cook for 2-3 minutes, until the slices are lightly browned on one side.  Turn the slices, and continue cooking for 2-3 minutes more.  (The oil should be gone; DON'T ADD MORE!  If you've sprayed the pan, it won't stick.)  Now turn the slices again, cooking briefly to darken the color.  And turn for a brief time on the other side.  Dish them onto a plate, and put it into the oven on the lowest setting possible--150 degrees, or so!  Finish cooking the remaining eggplant slices, starting with 1 garlic clove for each batch.  Add them to the plate as they're finished.  On the last batch, cook the eggplant slices a bit longer on lower heat, until they're tender.  (Placing the plate with the first slices in the oven continues the cooking process, and the slices will be tender when they're ready for eating.) 

While the eggplant is cooking, between bouts of turning slices!, combine the oil, lemon zest, lemon juice, rosemary, salt, and pepper.

To serve:  place eggplant on a plate, and spoon the sauce over it.  Serve this with salad and citrus dressing ( 1/3 cup oil, 1/4 cup lemon juice, 1/4 tsp. salt, 1/16 tsp. pepper), and Green Beans, Mushrooms, and Sweet Potatoes.  MMMMMMM!  Enjoy!


  1. Were you guys able to get the BBQ gas line fixed from the great hamburger debacle of 2007?
    Thanks for the oil/eggplant tip. I did not know that! Might be why I was never a fan of eggplant (except your lasagna and parmesan, of course)

  2. I am laughing, Justin! My lasagna doesn't have eggplant in it!!! I could, however, certainly add it! Or just try a lasagna with only eggplant! Still, what fun would THAT be?!


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