RECIPE OF THE WEEK | Barbecued Eggplant Steaks
Eggplant absorbs flavors beautifully; in this recipe it is paired with barbecue sauce to create the perfect side dish or entrée.
Makes 4 servings
1 medium eggplant
nonstick cooking spray
bottled vegan barbecue sauce, as needed
Cut eggplant into 1/2-inch slices and sprinkle generously with salt. Place on a rack or in a colander in the sink and let rest for 30 minutes. Rinse off salt and pat dry with a clean kitchen towel. Preheat oven to 375 F. Mist a baking sheet with nonstick cooking spray and arrange eggplant slices in a single layer. Brush or spoon barbeque sauce over each slice and bake for 15 minutes. Turn slices over and brush or spoon barbecue sauce on other side. Bake 10 to 20 minutes longer, or until fork-tender.
Per serving (1 tablespoon): 98 calories; 0.3 g fat; 0.1 g saturated fat; 3.1% calories from fat; 0 mg cholesterol; 1.3 g protein; 24.8 g carbohydrates; 15.4 g sugar; 3.6 g fiber; 479 mg sodium; 25 mg calcium; 0.8 mg iron; 2.7 mg vitamin C; 70 mcg beta carotene; 0.8 mg vitamin E
Source: Breaking the Food Seduction by Neal Barnard, M.D.; recipe by Jo Stepaniak; © Jo Stepaniak 2005, published by permission.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.