Looking for a delicious vegetarian main dish? These spice-crusted eggplant steaks are sure to satisfy! Eggplant has a meaty texture that becomes so juicy and flavorful when roasted. Coating the eggplant slices in aromatic spices gives them an extra kick. Serve these eggplant steaks with rice or quinoa and roasted veggies for a complete meal. The original WW recipe was the source of inspiration for this preparation.
2 Points® – Total Time: 1 hour – Prep Time: 10 min – Cook Time: 35 minutes – Serves: 2
Ingredients
- 4 sprays Cooking spray
- 2 medium eggplants, cut lengthwise into 1/2-inch thick steaks
- ¾ tsp Ground cumin
- ¾ tsp Garlic powder
- ¾ tsp Dried thyme
- ½ tsp Smoked paprika
- ⅜ tsp Kosher salt
- ¼ tsp Black pepper
- 2 Tbsp Low sodium soy sauce
- 2 tsp Olive oil
Instructions
- Preheat oven to 425°F. Line a sheet pan with foil, then spray the foil with cooking spray. Place the eggplant steaks on the prepared pan.
- In a small bowl, combine cumin, garlic powder, thyme, paprika, salt, and pepper. Brush the tops of the eggplant with the soy sauce, then sprinkle 1/2 of the spice mixture evenly over the eggplant slices. Place the pan in the oven and roast for 15-minutes. Remove the pan and flip the eggplant steaks over, brush with the remaining soy sauce and sprinkle with the remaining spice mixture. Return the pan to the oven and roast for another 10-minutes. Serve one eggplant steak per portion.
These eggplant steaks are such a simple way to enjoy flavorful meatless meals. The spices add warmth and depth that complement the eggplant perfectly. Roast up a batch to meal prep for the week ahead. Leftovers can be refrigerated for up to 4 days – they make great sandwiches too! Let me know if you give this recipe a try.
