Marinade eggplant steaks for 15 minutes at room temperature. Preheat a charcoal or gas grill over medium-high (375 to 400 degrees) heat with greased grill racks.
Recipe
Author
Hy-Vee Test Kitchen
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Description
As a main dish or a side, this recipe makes eating veggies fun! Plus, you get the sweet and savory flavor by adding the vegan Caprese.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 large eggplants, sliced lengthwise 1/2-inch thick steaks | ||
| 1 (12.25-oz.) bottle Hy-Vee Market Grille Tart Temptress herb & garlic marinade | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 1 c. cherry tomatoes, quartered | ||
| 1 c. shredded vegan mozzarella cheese, or fresh vegan mozzarella cheese | ||
| ¼ c. fresh basil, torn into pieces | ||
| 2 tbsp. Gustare Vita olive oil | ||
| Gustare Vita balsamic glaze, for drizzling | ||
| Hy-Vee crushed red pepper flakes, optional |
Things To Grab
- Charcoal or gas grill
Directions
Remove eggplant from marinade and season with salt and pepper. Place eggplant steaks on grill and cook until tender, about 2 to 3 minutes per side.
Top eggplant steaks with tomatoes, vegan cheese, and fresh basil. Drizzle with olive oil and balsamic glaze and top with crushed red pepper flakes, if desired.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 0mg
- Sodium: 1210mg
- Total Carbohydrates: 24g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
Vegan and Veggie Ventures Vegan Caprese Eggplant Steaks Episode