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Grilled eggplant steaks topped with parsley olive gremolata and sun-dried tomatoes on a blue and white platter.
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Grilled Eggplant Steaks with Olive Gremolata Sauce

Grilled eggplant steaks topped with a bright, Southern take raw gremolata sauce. A simple, naturally vegan Italian dish that's delicious warm or cold — perfect as an antipasto, side, or light main.
Prep Time7 minutes
Cook Time20 minutes
Total Time27 minutes
Course: Antipasto, Main Course, Side Dish
Cuisine: Italian
Servings: 4
Calories: 319kcal
Author: Svi

Equipment

Ingredients

For the grilled eggplants:

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.
    Slicing a whole eggplant lengthwise into steaks on a wooden board with a chef's knife.
  • 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.
    Eggplant steaks grilling with deep char marks on a grill pan.
  • 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.
    Step by step collage of making the gremolata sauce for eggplant steaks: chopping olives, zesting lemon, chopping parsley, and mixing with olive oil.
  • 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.
    Grilled eggplant steaks with grill marks stacked on a blue and white platter.
  • Serve. Serve warm or at room temperature.
    Grilled eggplant steaks topped with parsley olive gremolata and sun-dried tomatoes on a blue and white platter.

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

Calories: 319kcal | Carbohydrates: 1g | Protein: 1g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 140mg | Potassium: 86mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1234IU | Vitamin C: 19mg | Calcium: 26mg | Iron: 1mg