eggplant steaks

as i'm sure it was for many, growing up my meals usually consisted of meat, a veggie, and a starch. it took me one whole year and a vegan cooking class to break free of that mindset, though i still enjoy the home-y feeling i get when i eat meals i can cut into, like this one.


Eggplant Steaks
(makes about 4 to serve 2)

1 eggplant, cut into 1/2 inch thick pieces, purged with salt
olive oil
2 stems fresh oregano, leaves stripped from stems and finely chopped
1/2 lemon, zested and juiced (or balsamic/red wine vinegar)
2 cloves garlic, grated
1/2 C. toasted and coarsely chopped walnuts

first, use a fork to score the skin of the eggplant.


slice into 1/2 inch "steaks". sprinkle salt on slices and allow to sit in a strainer about 15 minutes to help remove moisture. pat steaks dry with paper towel.

brush both sides of steaks with oil and garlic. grill or broil eggplant until it is nicely browned, a few minutes on each side. in small bowl, mix lemon zest/juice (or balsamic vinegar), walnuts, a little bit of olive oil, and chopped oregano. top cooked eggplant with mixture and serve.

variations:
top with grape tomatoes, black olives, basil, pine nuts, spinach, or chick peas and sauteed beet greens (like i did below).


Tasty Baked Potato Wedges
(serves 2)

large baking potato
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp onion powder
pinch of salt and pepper

preheat oven to 450. cut potato into wedges. mix olive oil and spices together. coat potatoes with mixture and place on a baking sheet. bake for about 30 minutes, turning once.