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20 minute dinner recipes

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Poor Man's Steak (Bistecche dei Poveri)


From EatingWell:  January/February 1993

Sweet, fragrant balsamic vinegar cuts the bitterness of the roasted eggplant and enables the health-conscious cook to cut back on the olive oil of the traditional version.

6 servings | Active Time: 20 minutes | Total Time: 1 hour 10 minutes



  1. Sprinkle eggplant with salt and drain in a colander for 30 minutes.
  2. Preheat oven to 450°F. Lightly coat 2 baking sheets with nonstick cooking spray.
  3. Rinse the eggplant under cold water and pat dry. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes, turn the eggplant over and bake for 5 minutes longer, or until golden brown and tender.
  4. Stir together oil, vinegar, mint, oregano and garlic in a small bowl. Season the eggplant with pepper and brush tops with the oil mixture. Serve at room temperature.


Per serving : 52 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 1 g Protein; 4 g Fiber; 779 mg Sodium; 271 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fat

Tips & Notes