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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 eggplants, (1 1/2 pounds total), ends trimmed, cut crosswise into 3/4-inch-thick slices
  • 2 teaspoons salt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon dried oregano
  • 1 small clove garlic, minced
  • Freshly ground pepper, to taste

Preparation

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  • Ready In

  1. Sprinkle eggplant with salt and drain in a colander for 30 minutes.
  2. Preheat oven to 450F. 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.
  • Make Ahead Tip: Store, covered, in the refrigerator for up to 8 hours. Bring to room temperature before serving.

Nutrition information

  • 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; 0 g added sugars; 66 IU vitamin A; 3 mg vitamin C; 15 mg calcium; 0 mg iron; 778 mg sodium; 281 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1/2 fat

Reviews 1

August 10, 2010
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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