• 1 large or 2 medium/large eggplants – sliced into ½ inch -¾ inch thick slices ( see notes)
  • olive oil, salt and pepper for grilling
  • 34 tablespoons Zesty Italian Herb Sauce
  • 1 pint cherry or grape tomatoes, halved
  • drizzle olive oil
  • OPTIONAL – crumbled goat or feta cheese
    How to fo it:

Preheat Grill to medium high

Slice eggplant into ½ inch thick slices. (If you are sensitive to bitterness, salt both sides and let sit for 15 minutes, then rinse with water and pat dry. ) Brush both sides with olive oil (and salt if not previously) and grill each side for 4-5 minutes, or until good grill marks appear.  Remove from grill and stack them in a baking dish or bowl and cover tightly in foil so they continue to cook all the way through and become translucent.

Make the herb sauce.

Toss the tomatoes with a pinch of salt, fresh herbs ( if you like)  a little drizzle of olive oil. (

Lay the eggplant steaks down on a serving dish. Spoon a little sauce over each one. Top with the tomatoes.

Add crumbled goat or feta if you like. Serve with anything or on its own as an appi.

Serve ½ of one whole eggplant per person ( 2 -3 slices)

NO GRILL?  you can roast the Eggplant steaks, although grilling gives them lovely flavor. To roast, prepare the same way, brushed with oil and place them on a parchment  lined sheet pan, in a 425 F oven for 20-25 minutes.