These Eggplant Steaks are one of those simple recipes that taste much more special than the ingredient list suggests. Thick slices of eggplant are grilled until tender and lightly smoky, then generously coated with a bright parsley, olive, lemon and garlic gremolata sauce.
Thesse Eggplant Steaks - What's So Special?
- Easy enough for an everyday lunch, but beautiful piled on a large platter for a summer dinner or antipasto spread.
- Make-ahead friendly — grill in advance and they hold beautifully.
- Delicious at any temperature — just as good warm as they are at room temperature or cold, straight from the fridge.
- The sauce steals the show. A Southern take on gremolata — parsley, garlic, lemon zest, chopped olives, and good olive oil — that you'll want to spoon over everything.
- Naturally vegan and gluten-free. No cheese, no breadcrumbs, no dairy. It just happens to suit the whole table.
- Better the next day. Dress it warm, let it marinate, and the flavor only deepens. Leftovers are a gift.
- They disappear fast, so grill a few extra slices. Trust me.
Table Of Contents
Ingredients, Notes & Variations
See the recipe card for full information on ingredients and quantities.
- Eggplant - Medium-sized are best. Big enough for proper steaks, but not so large that the flesh turns spongy and seedy. Look for firm, glossy, heavy-for-their-size eggplants with taut skin. You can also use other varieties like graffiti (striped) or white eggplants.
- Extra virgin olive oil – you will need a little for brushing the eggplant plus a generous amount for the parsley sauce. Use a good one; its flavor comes through in every bite.
- Fresh parsley - A whole bunch, flat-leaf (Italian) for the best flavor. This is the backbone of the sauce, so don't skimp.
- Green olives - They bring salt and a briny bite. Buy them whole and pit them yourself if you can — the flavor is better than pre-chopped.
- Lemon — The zest of one lemon. Use an organic or unwaxed lemon, since the zest is what you're after and it carries most of the brightness.
- Garlic — one clove is enough to add flavor without taking over. Of course, if you love garlic, add a little more.
- Extra virgin olive oil — Generously. With a sauce this simple, the oil is a main ingredient, not an afterthought — use one you'd happily taste on its own.
- Chili — Chili flakes or a little fresh chili pepper, if you like some heat. Optional but recommended.
- Salt and pepper — To taste.
- Sun-dried tomatoes — Optional, for serving. Cut into strips, they add a sweet-savory contrast and a pop of color.
Add-Ons and Variations
This recipe is delicious exactly as written, but it is also easy to make your own.
- Capers – add 1 tablespoon of rinsed capers to the parsley sauce for an extra briny, punchy flavor.
- Fresh mint - replace a small handful of parsley with mint for a fresher, more summery version.
- Crumbled cheese - finish the platter with ricotta salata or feta.
Top Tips - Don't Miss!
- Cut them evenly. Slices of the same thickness cook at the same rate — uneven ones leave you with some charred and some raw. About ½ inch (1 cm) is the sweet spot: thick enough to stay meaty, thin enough to cook through.
- Oil the eggplant, not the pan. Eggplant drinks up oil fast. Brushing it on in a thin, even layer gives you control; pouring oil into the pan just smokes the oil.
- Use the residual-heat trick. Stacking the hot slices in a covered dish as they come off the grill lets them finish cooking gently — the difference between tender and tough.
- Dress them while warm. Warm eggplant soaks up the sauce far better than cold. Even if you plan to serve them cold, dress them warm and let them marinate.
- Make the sauce fresh. The parsley sauce is at its brightest the day it's made. If you're prepping ahead, grill the eggplant in advance but hold the sauce until closer to serving.
What to Serve With Eggplant Steaks
These fit right into an Italian meal as an antipasto or a contorno (side), but they're substantial enough to anchor a light lunch. Here are a few pairing ideas:
- Crusty bread - essential, for scooping up the sauce and oil left on the plate.
- A simple grain - farro, couscous, or a lemony bulgur salad turns them into a fuller vegetarian main.
- Other grilled vegetables - zucchini, peppers, and eggplant together make a beautiful mixed grigliata di verdure platter.
- As part of an antipasto spread — with olives, cured meats or marinated vegetables, and good bread.
How to Store
Eggplant steaks keep beautifully. Store them dressed, in an airtight container in the fridge, for up to 3 days - the flavor deepens as they marinate, so day two is arguably better than day one. Bring them back to room temperature before serving; the olive oil firms up when cold and needs a few minutes out of the fridge to come back to life. They're not suited to freezing, as the texture turns watery once thawed.
FAQs
No. The skin helps the slices hold their shape on the grill and becomes tender as the eggplant cooks. If your eggplants are freshly picked (have green stem) you can leave it as well for a more rustic look or cut it off to your taste.
Usually not. Modern eggplants are bred to be far less bitter than they used to be, so salting to draw out bitterness ("sweating") is rarely necessary for grilling
Yes. Grill over medium heat on clean, lightly oiled grates, turning carefully once the slices release easily. Cook until tender and lightly charred on both sides.
Absolutely. This is a great make-ahead dish. Grill and dress the eggplant a day in advance, keep it refrigerated, and bring it to room temperature before serving. It's designed to be eaten warm or cold, which makes it ideal for entertaining.
More Eggplant Recipes You'll Love
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Full Recipe
Grilled Eggplant Steaks with Olive Gremolata Sauce
Ingredients
For the grilled eggplants:
- 3 medium eggplants
- Extra virgin olive oil , for brushing
For the olive gremolata sauce:
- 1 bunch fresh parsley , leaves finely chopped
- ¼ cup green olives , pitted and finely chopped (about 3–4 tbsp)
- 1 organic lemon , zest only
- 1 garlic clove , finely chopped (more to taste)
- Extra virgin olive oil , generous amount to make the sauce
- Chili flakes or fresh chili , to taste (optional)
- Salt and pepper , to taste
- Sun-dried tomatoes , cut into strips, for serving (optional)
Instructions
- Heat the grill pan. Preheat a grill pan over medium heat and leave it dry — do not grease it. You want the eggplant to char, not steam, and the oil goes on the eggplant, not the pan.
- Slice and oil the eggplant. Wash the eggplants and pat them dry, then cut each one lengthwise into slices about ½ inch (1 cm) thick. Brush both sides of each slice with a thin layer of olive oil.
- Grill. Lay the slices on the hot pan and cook for about 3 minutes per side, until you get deep grill marks and the flesh is tender all the way through. Work in batches so you don't crowd the pan.EXTRA TIP: Let the residual heat finish them. As they come off the grill, stack the cooked slices in a deep dish. The trapped heat keeps them steaming gently and finishes cooking them through to silky — this is the small trick that makes them tender rather than rubbery.
- Make the sauce. Finely chop the parsley leaves together with the garlic, then stir in the pitted, finely chopped olives, the lemon zest, and chili to taste. Add everything to a bowl and season generously with extra virgin olive oil, then salt and pepper. Taste and adjust — it should be punchy, herby, and well-oiled.
- Dress. Arrange the eggplant steaks on a serving dish and spoon the parsley sauce generously over each slice, letting it soak in. Garnish with strips of sun-dried tomato if using.
- Serve. Serve warm or at room temperature.
Notes
- No need to salt modern eggplants for bitterness in most cases.
- Oil the eggplant, not the pan — a thin, even layer chars better.
- Dress while warm so the eggplant soaks up the sauce, even if serving cold.
- Make ahead: keeps in the fridge up to 3 days and the flavor improves; bring to room temperature before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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