Grilled Eggplant Steak


  • 2 eggplants
  • Olive oil, for drizzling
  • Sprinkle of chili powder
  • Sprinkle of kosher salt
  • Sprinkle of freshly ground black pepper
  • 4 Roma tomatoes, diced
  • 1 hothouse cucumber, seeded and diced
  • 1 cup fresh flat-leaf parsley, chopped
  • 1 lemon, sliced in half



  • Heat a grill pan over medium heat.
  • Slice both eggplants lengthwise into 3 thick steaks. Drizzle with some olive oil and sprinkle with the chili powder, salt and pepper.
  • Grill the eggplant steaks until tender and nicely marked by the grill pan, about 4 minutes per side.
  • Transfer the eggplant steaks to individual serving plates and tomatoes, cucumbers and chopped parsley and top with a squeeze of lemon. Serve.