Poor Man's Steak (Bistecche dei Poveri)
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. Source: EatingWell Magazine, January/February 1993
Ingredients
Directions
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Sprinkle eggplant with salt and drain in a colander for 30 minutes.
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Preheat oven to 450F. Lightly coat 2 baking sheets with nonstick cooking spray.
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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.
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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.
Tips
Make Ahead Tip: Store, covered, in the refrigerator for up to 8 hours. Bring to room temperature before serving.
Nutrition Facts
1 vegetable, 1/2 fat
