Eggplant Steaks with Pistachio Tapenade

Bursting with flavor, and simply amazing! This dish looks a lot simpler than it taste. You will want to eat this, all on your own.

Eggplant Steaks with Pistachio Tapenade

Eggplant Steaks with Pistachio Tapenade

This eggplant steaks with pistachio tapenade was inspired by a tapenade recipe I saw on that Food Network Show, The Kitchen. I love to watch all the food shows from every channel, online, Netflix, you name it! Yes, I do watch non vegan food shows because that’s where I get a lot of inspiration.

The first time I had tapenade over crusty bread as a appetizer, in a French restaurant. I was mind blown, I couldn’t understand how something so basic could taste so delicious! I had it on crusty bread, and oh boy! So, you can totally make this tapenade to serve that way, but I do highly, highly recommend you make the eggplant steaks, because those pair up fantastically together.

I have always been a huge fan of tapenade, of all kinds but this one right here really takes these eggplant steaks over the top. These are so good that I ended up eating the whole recipe by myself the last two times I made it😅. Don’t judge me, ok? It’s meant for three servings if you are serving realistic like myself, or three servings if you prefer smaller portions. Small portions? What’s that?

Eggplant Steaks with Pistachio Tapenade

What is tapenade?

Tapenade is a French dish traditionally consisting of puréed, olives, capers and anchovies. This can also be done from finely chopped, to paste like in consistency, and it is usually served as a appetizer with crusty bread. Another way which it is typically used is over fish.

How do you make the tapenade?

For this delicious tapenade you will need..

-Black Olives

-Jarred Sun Dried Tomatoes


-Garlic Clove

-Olive Oil


Eggplant Steaks with Pistachio Tapenade

Bursting with flavor, and simply amazing! This dish looks a lot simpler than it taste. You will want to eat this, all on your own.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine French
Servings 3




    • 2 tbsp oil
    • 2 tbsp balsamic vinegar
    • 1/2 tsp onion powder
    • Pinch of ground black pepper


    • 1/2 cup black olives pitted
    • 1/2 jarred sun-dried tomatoes in oil
    • 1/4 cup pistachios shelled
    • 1 garlic clove
    • 1 tbsp olive oil


    • 1 medium size eggplant
    • Extra oil for coating pan



    • Cut off the eggplant steam and slice the eggplant into 1/4" slices.
    • Mix marinade ingredients together well and brush onto each side of the eggplsnt slices. Save any remaining marinade.
    • Coat a grill pan (or regular pan) with a bit of oil and set to medium heat.
    • Once pan is heated through add the marinaded eggplant slices and allow to cook for 5 minutes per side or until fully cooked.
    • While the eggplant is cooking prepare the tapenade.
    • Chop the sun-dried tomatoes, black olives, and garlic cloves together until you are left with small chunks. Mix together well.
    • Chop the pistachios up and incorporate them into the tapenade mixture.
    • Drizzle in the 1 tbsp of olive oil and mix again.
    • Remove the eggplant steaks from the pan and set onto a plate. Brush on the remaining marinade onto the cooked eggplant.
    • Add the tapenade overtop of the eggplant steaks and serve as you wish.


    Serving Tip: Eggplant steaks can be served alone or on a bed of pasta or couscous for a whole meal.
    Keyword eggplant, eggplant recipes, eggplant steaks, tapenade, vegan eggplant recipes, vegan steak
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