Eggplant Steaks with Pistachio Tapenade


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

Tapenade 1/2 cup black olives, pitted 1/2 jarred sundried tomatoes in oil 1/4 cup pistachios, shelled 1 garlic clove 1 tbsp olive oil

Other 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 sundried tomatoes, black olives, and garlic cloves together until you are left with small chunks. Mix together well.

Chop the pistachios up and incorrporate 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 egplant 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.

Veggie Rose

Breaking the Vegan Stereotype

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Rose Alvarez 

A real mother and wife.

© veggierose