Steaks...Made of Eggplant

Eggplant steaks with teriyaki marinade and dipping sauce

Monday, May 26, 2008
Last updated: Monday May 26, 2008, EDT 8:54 AM

Vegetarian recipes from recently released cookbooks:

"The New Vegetarian Grill," by Andrea Chesman (The Harvard Common Press, 2008)

Veggie burgers won't be the only vegetarian fare on the grill for today's Memorial Day gathering. Andrea Chesman's collection shows you how to grill everything from artichokes to plantains to the eggplant steaks below. Vegetables, unlike meat, contain no fat and must be brushed with oil or marinade. But, with the exception of eggplant and mushrooms, they don't need time to soak it in. Caramelizing in the vegetable skin and in the surface applied marinade will create a "nicely brown, slightly crunchy exterior," Chesman writes.

— Evelyn Shih

1 medium-size eggplant, peeled and sliced an inch thick
1/2 cup teriyaki marinade and dipping sauce, recipe follows
Prepare a medium hot fire in the grill.

In a shallow bowl, combine the eggplant and the marinade. Toss well to coat. Let the eggplant stand for at least 15 minutes to absorb the marinade.

Grill the eggplant, turning occasionally, until tender and grill-marked, about 10 minutes. The eggplant should be slightly crusty on the outside but soft and moist inside. Serve hot.

Servings: 4.

Per serving: 93 calories, 3 grams fat, 0.5 grams saturated fat, no cholesterol, 15 grams carbohydrates, 2 grams protein, 511 milligrams sodium, 5 grams fiber.

2 tablespoons toasted sesame oil
1 tablespoon canola or peanut oil
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1/2 cup tamari or soy sauce
1/4 cup dry sherry
3 tablespoons brown sugar
2 tablespoons fresh lime juice
1/4 cup orange juice
1 tablespoon cornstarch

In a saucepan over medium-high heat, combine sesame and canola oils. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add the tamari, sherry, brown sugar and lime juice. Bring to a boil.

In a small bowl, mix together the orange juice and cornstarch until smooth. Stir it into the tamari mixture and cook until the sauce is thickened, about 5 minutes. Set aside to cool.

Use immediately or store in a refrigerated airtight container for up to one week.

Yield: 1 1/4 cups.