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In the world of plant-based cuisine, eggplant steaks are quickly gaining popularity as a delicious and healthy alternative to traditional meat dishes. These vibrant, meaty slices of eggplant not only satisfy the palate but also provide a hearty and nutritious option for those looking to reduce their meat consumption. The Sizzling Eggplant Steaks, paired with a refreshing Cucumber Pesto, elevate this dish to new heights, offering a unique twist that combines rich flavors with a burst of freshness. With the increasing trend towards vegetarian and vegan diets, this recipe appeals not only to seasoned vegetarians but also to those curious about exploring meatless options.

Eggplant Steaks with Cucumber Pesto

Discover the delicious world of plant-based cuisine with Sizzling Eggplant Steaks paired with a refreshing Cucumber Pesto. This vibrant dish is a healthy alternative to meat, providing rich flavors that are perfect for summer dining. Eggplants are not only low in calories but also packed with nutrients. Experience the satisfaction of grilling or roasting these meaty steaks, and elevate your meals to new heights with this easy-to-make recipe that will impress your family and friends. Enjoy a unique meatless option that celebrates fresh ingredients and vibrant flavors!
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Ingredients
  

2 medium-sized eggplants

1 teaspoon salt

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon black pepper

For the Cucumber Pesto:

1 cup fresh basil leaves

1 large cucumber, peeled and diced

¼ cup walnuts (or sunflower seeds for a nut-free option)

1 clove garlic, minced

¼ cup extra-virgin olive oil

½ teaspoon lemon juice

Salt and pepper to taste

Instructions
 

Prepare the Eggplant:

    - Slice the eggplants into ¾-inch thick steaks. Arrange them on a large plate or cutting board and sprinkle salt on both sides. Let them sit for about 20 minutes to draw out excess moisture and bitterness. After 20 minutes, rinse with cold water and pat them dry with paper towels.

      Season the Eggplant:

        - In a small bowl, mix together the olive oil, smoked paprika, garlic powder, salt, and black pepper. Brush the mixture on both sides of the eggplant steaks.

          Grill the Eggplant:

            - Preheat your grill or grill pan over medium-high heat. Place the eggplant steaks on the grill and cook for about 4-5 minutes on each side, or until they are soft and have grill marks. Alternatively, you can also roast them in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway.

              Make the Cucumber Pesto:

                - In a food processor, combine the fresh basil leaves, diced cucumber, walnuts, minced garlic, and lemon juice. Pulse until combined. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Taste and season with salt and pepper as needed.

                  Serve:

                    - Once the eggplant steaks are grilled to perfection, remove them from the heat and place them on a serving plate. Generously spoon the cucumber pesto over the top of the eggplant steaks. Garnish with extra basil if desired.

                      Enjoy:

                        - Serve warm, paired with a side salad or your favorite grain. Enjoy the delightful flavors of the grilled eggplant with the refreshing and creamy cucumber pesto!

                          Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings