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      • Mediterranean Culinary Concept – March 21-22, 2023
      • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
      • Diet, Global Health and Climate – September 15, 2022
      • Positive Nutrition – September 15, 2022
      • MDR Summer Connect 2022
      • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
      • Ambassador’s Breakfast 2022
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      • Home
      • About
      • News
      • EVOO Library
        • MDR® EVOO World
      • Med Live
      • Events
        • Mediterranean Culinary Concept – March 21-22, 2023
        • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
        • Diet, Global Health and Climate – September 15, 2022
        • Positive Nutrition – September 15, 2022
        • MDR Summer Connect 2022
        • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
        • Ambassador’s Breakfast 2022
      • Recipes
      • Sponsors
      • Contact
        Greek Turkey Meatball Gyro with Tzatziki
        Black Eyed Peas with Fresh Dill, Olive Oil and Orange Slices

        Caprese Eggplant Steaks

        For those night we really need a vegetable in our lives we turn to these steaks. These grill up quickly with minimal prep so dinner can be on the table fast for a delicious weeknight dinner! So perfect for your next meatless Monday.

        Yields: 4 servings
        Prep Time: 0 hours 10 mins
        Total Time: 0 hours 30 mins

        Ingredients

        2 large eggplants
        2 tbsp. extra-virgin olive oil
        Kosher salt
        Freshly ground black pepper
        1 c. cherry tomatoes, quartered
        1 c. mini mozzarella balls, quartered
        1/4 c. packed basil, torn into pieces
        Balsamic glaze, for drizzling
        Crushed red pepper flakes (optional)

        Directions

        1. Preheat grill over medium-high heat. Slice eggplants lengthwise ½” thick into long “steaks”. Brush with oil and season with salt and pepper on both sides.
        2. Place eggplants on grill and cook until tender, but not falling apart, about 2 to 3 minutes per side. Place on a serving platter.
        3. Top eggplants with tomatoes, mozzarella balls, and basil. Drizzle with balsamic glaze and top with a pinch of red pepper flakes, if desired.

        Source: https://www.delish.com/cooking/recipe-ideas/a28207209/caprese-eggplant-steaks-recipe/

        Share

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