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Poor Man's Steak (Bistecche dei Poveri)
Poor Man's Steak (Bistecche dei Poveri)
1 Review
From: EatingWell Magazine, 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.
- By: G. Franco Romagnoli EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 eggplants, (1½ pounds total), ends trimmed, cut crosswise into ¾-inch-thick slices
- 2 teaspoons salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh mint
- ½ teaspoon dried oregano
- 1 small clove garlic, minced
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- Sprinkle eggplant with salt and drain in a colander for 30 minutes.
- Preheat oven to 450F. Lightly coat 2 baking sheets with nonstick cooking spray.
- 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.
- 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.
- Make Ahead Tip: Store, covered, in the refrigerator for up to 8 hours. Bring to room temperature before serving.
- Per serving: 53 calories; 3 g fat(0 g sat); 3 g fiber; 8 g carbohydrates; 1 g protein; 26 mcg folate; 0 mg cholesterol; 4 g sugars; 66 IU vitamin A; 3 mg vitamin C; 15 mg calcium; 0 mg iron; 778 mg sodium; 281 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, ½ fat
Reviews 1
August 10, 2010
By: EatingWell User
Love this recipe! I just love eggplant but sometimes scratch my head as to the best way to serve it.
Thanks for sharing at Monday Mania!
Sarah, The Healthy Home Economist
