Grilled eggplant steaks

Summer tomatoes create a juicy sauce.

Eggplant is rich in magnesium and holds up well to grilling. “It’s important to salt the veggie well because it draws out extra moisture and bitterness, creating a creamier texture when it’s grilled,” says New York City-based recipe developer Laura Rege.

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey


Extra-virgin olive oil
1 small Italian eggplant, stem removed and cut lengthwise into 1-inch planks (about 3 or 4 pieces)
Sea salt
14 multi-colored cherry or grape tomatoes, halved
2 tablespoons basil leaves, torn if large
2 tablespoons thinly sliced scallions
½ teaspoon red wine vinegar
½ cup cooked quinoa



Preheat a grill or grill pan to medium-high and lightly brush the grates with olive oil. 


Season the eggplant slices all over with salt. Using your hands gently press excess moisture from the eggplant, then brush generously with olive oil. Grill eggplant, turning occasionally until tender and lightly charred in places, about three to four minutes per side, then remove from heat and place in an airtight container once cooled.


In another airtight container, combine the tomatoes with the basil, scallion, one tablespoon olive oil, and vinegar. Season with salt.



Spoon the tomato-basil sauce over the eggplant and serve with quinoa.