Poor Man's Steak (Bistecche dei Poveri)

From EatingWell: January/February 1993 — Subscribe Now!

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.

Poor Man's Steak (Bistecche dei Poveri) Recipe

6 servings

Active Time: 20 minutes

Total Time: 1 hour 10 minutes

Nutrition Profile

Ingredients

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

Sprinkle eggplant with salt and drain in a colander for 30 minutes.
Preheat oven to 450°F. 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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 8 hours. Bring to room temperature before serving.

Nutrition

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