Ingredients
Directions
Make your topping: Add the tomatoes, cucumber, onion, olives, parsley, oregano, salt and pepper, if using, to a large mixing bowl. Mix well and set aside.
Make the eggplant: With a pastry brush, brush each side of each steak with balsamic vinegar.
Sprinkle the steaks with chili powder, salt and pepper, if using.
Heat a large stovetop pan over medium heat. Grill the eggplant steaks until tender, about 3–4 minutes per side.
Transfer the steaks to a serving platter and top with the vegan feta (if using), tomatoes, cucumber, red onion, olives, parsley and salt and pepper, if using.
Squeeze lemon juice over the top.
Chef's Notes
Substitutions
For the tomatoes, use any tomato you have on hand.
Instead of red onion, use yellow or white onion, or shallots.
In place of parsley, use basil or chives.
Prep Ahead
Make the topping ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Make the vegan feta ahead of time and store in an airtight container in the refrigerator for 5 to 6 days.
Add more delicious nutrition
Sprinkle the Vegan Walnut Parmesan on top.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the oven at 375 degrees for 15–20 minutes. (The topping can be reheated with the eggplant.)
Ingredients
Directions
Make your topping: Add the tomatoes, cucumber, onion, olives, parsley, oregano, salt and pepper, if using, to a large mixing bowl. Mix well and set aside.
Make the eggplant: With a pastry brush, brush each side of each steak with balsamic vinegar.
Sprinkle the steaks with chili powder, salt and pepper, if using.
Heat a large stovetop pan over medium heat. Grill the eggplant steaks until tender, about 3–4 minutes per side.
Transfer the steaks to a serving platter and top with the vegan feta (if using), tomatoes, cucumber, red onion, olives, parsley and salt and pepper, if using.
Squeeze lemon juice over the top.
