Comments on: Eggplant Steaks Alla Pizzaiola

By: rebecca

rebecca — Wed, 07 Oct 2009 00:09:34 +0000

Jennifer, I just made this and I am in love! I may never cook eggplant any other way ever again!

By: The Food Hunter

The Food Hunter — Thu, 17 Sep 2009 21:26:47 +0000

I love eggplants. This sounds like a great recipe for them.

By: Lindsey

Lindsey — Thu, 17 Sep 2009 03:25:49 +0000

Thanks for the inspiration! I really enjoyed it: http://yummythings.tumblr.com/post/189888051. Try it on top of the arugula!

By: jackie

jackie — Tue, 15 Sep 2009 00:49:31 +0000

That is a nice idea, turning eggplant into a delicious viand! I am looking for more recipe tips, thank you!

By: Maggie

Maggie — Sun, 13 Sep 2009 00:12:53 +0000

This will be my dinner tomorrow night! Thank you…

By: julie

julie — Sat, 12 Sep 2009 04:12:56 +0000

This looked so amazing that I had to try it last night….. I LOVED the marinade for the eggplant, and the relish. Overall it was still too chewy and eggplanty for me though- I guess I am just not an eggplant lover, but I keep trying! Thank you for sharing the recipe.

By: Della

Della — Thu, 10 Sep 2009 09:54:48 +0000

I feel I must be the defender of eggplant. The thing is, it really has to be cooked well to bring out its best flavor and texture, so if you think you don’t like it you may not have had it prepared properly. This recipe sounds delicious and I will try it. I often also grill eggplant and then either bake it with a dollop of tomato sauce and cheese or make a quick “pie” in the oven. Of course a higher fat option is to dip the raw eggplant slices in flour, then egg and fry them lightly before assembling a Parmigiano style dish in the oven with layers of tomato sauce and mozzarella. Many people who’ve said they don’t like eggplant really enjoy it – they almost don’t recognize the vegetable anymore because it becomes creamy. Anyway, great recipe here, Jennifer, thank you!

By: Liz

Liz — Wed, 09 Sep 2009 21:50:23 +0000

Your original post on this inspired me and last night we had essentially the same thing. I did mine in the oven because sometimes I can’t bring myself to start the grill on a weeknight. Instead of the relish I did a simple lightly cooked tomato garlic mix with some roasted chicken sausage and served it over some swiss chard. mmm.

By: Abiah

Abiah — Wed, 09 Sep 2009 20:26:04 +0000

I don’t eat a lot of eggplant either – the texture can become so offputting, but I like that this treatment would probably keep them “steaky” and firm (plus, it’s an excellent excuse for fresh mozz. om nom). I’ve been giving away the eggplant I keep getting in my CSA box, but I’m going to try this!

By: Jennifer Hess

Jennifer Hess — Wed, 09 Sep 2009 19:58:41 +0000

Yes, I would imagine you could swap out the chicken for the eggplant. What I was going for was a sort of meatless variation of steak or pork chops “Alla Pizzaiola”, with the balsamic mixture basted on the eggplant to give it more flavor. If you try it with chicken, let me know how it works.