Roasted Balsamic Eggplant Steaks

Roasted balsamic eggplant steaks are the perfect meatless meal. Made with roasted balsamic marinated eggplant, vegan creamy spinach and a simple tomato salad, these eggplant steaks are packed with flavor and would be perfect for entertaining or weeknight meals. This Italian inspired recipe is vegan, gluten free, dairy free, low carb and Whole30 friendly.

Why you will love this recipe

• If you have never tried balsamic eggplant you have been missing out! The balsamic vinegar helps take away some of the bitterness from the eggplant and caramelizes in the oven as it roasts. You won’t want to make eggplant any other way once you try this!  
• Dairy free creamy spinach and tomato salad takes this roasted balsamic eggplant to the next level and make this the perfect dish for entertaining!
• Great as a meatless meal or as a vegetarian side dish, you could also serve this with pasta or your favorite chicken dish. Eggplant has a very meat like texture when cooked this way. It’s also very filling, which is great since it’s naturally low in calories and full of fiber.
• Even better the next day! Roasted eggplant reheats well and would be great tossed with pasta for a quick and simple meal the next day!

Ingredients:

Balsamic Eggplant:

• Eggplant
• Balsamic vinegar
• Salt

Creamy Spinach

• Frozen Spinach
• Cashews
• Water
• Garlic Powder
• Salt

Tomato Salad

• Tomatoes
• Red Onion
• Flat Leaf Parsley
• Balsamic Vinegar
• Salt

Instructions

Balsamic Eggplant:

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Preheat the oven to 400F.

Slice the eggplant into 1/2 inch round steaks (discard the stem and very bottom slice).

Spray a large baking dish with non-stick spray and add the eggplant. Pour the balsamic over each slice of eggplant, brushing it with a silicone pastry brush to distribute it. Sprinkle the eggplant with salt. Let sit 5 minutes to allow the balsamic to soak in.

Flip the eggplant to coat the other side in the rest of the balsamic and salt.

Bake in 400F oven for 20 minutes.

Creamy Spinach Topping:

While the eggplant is cooking, quick soak raw cashews by boiling cashews in water for 3 minutes or microwave the cashews in just enough water to cover them for 2:30 minutes.

Allow the cashews to cool slightly, drain the water from soaking and discard it.

Add the softened cashews, fresh water, salt, garlic powder to a high speed blender. Blend 1 minute until creamy.

Microwave the frozen spinach 3-4 minutes on high. After cooking, press the spinach against a fine mesh strainer to get out all the water.

Once all the excess water is removed from the spinach, stir it together with the cashew sauce.

When the eggplant is done baking 20 minutes, carefully flip the eggplant and then cover it in the creamy spinach sauce. Bake 400F for 10 minutes.

Tomato salad

Chop the tomatoes, red onion and flat leaf parsley. Combine with salt and garlic powder in a bowl.

Once the eggplant is done baking, spoon the tomato mixture over top.

Tips for the best dish:

When slicing your eggplant, it’s important that you try to make the rounds the same thickness (about 1/2 inch each) so that they will all cook uniformly.

If you want the eggplant to cook faster, you can slice them into 1/4 inch rounds and cook for 12 minutes, flip them in the oven, add the creamy spinach and cook 5 more minutes.

Apply the balsamic vinegar to the eggplant with a silicone pastry brush. You will notice that the eggplant will suck up any liquid you add to the top, so brushing it on will ensure that the balsamic vinegar is evenly distributed.

You can omit the creamy spinach sauce and tomato salad and serve the eggplant cubed with pasta, on rice or roasted on a tray with your favorite veggies like red onion, peppers, cauliflower, etc.

What to serve with vegan baked eggplant:

This balsamic roasted eggplant is a great meatless meal on its own. Serve with your favorite soup or salad for a light meal. You can also serve this alongside pasta, rice, or your favorite protein for an even more filling meal. Here are some great options:

• Mediterranean Vegetable Soup
• Mushroom Soup
• Asparagus Salad
• Shredded Brussel Sprouts with Creamy Balsamic
• 10 Minute Italian Chicken
• Pecan Crusted Salmon
• Balsamic Tofu

Other ways to serve this dish:

This vegan roasted eggplant would also make an incredible sandwich! Serve it just as it’s written with the creamy spinach and tomato salad inside your favorite roll or bread! Ciabatta or french bread would be great for this!

You can also cut the eggplant into 1 inch squares and toss it in pasta or on rice, pouring the creamy spinach sauce and tomatoes on top.

FAQ’s:

How to pick out eggplant

You want to look for an eggplant that is not too large, feels firm to the touch, has evenly colored skin and feels heavy for its size. Avoid eggplants with wrinkled skin or brown spots.

The larger eggplants tend to have more seeds inside, which can be bitter and change the texture of the dish. Sticking to a smaller eggplant is the way to ensure that you will have a delicious meal.

Eggplant can last about 3-4 days in the fridge once you bring them home before the skin starts to get wrinkled and the green top starts to turn brown.

Do you have to peel an eggplant before cooking

No! The skin is pretty thin and is edible! The only time I remove skin is when I am making Mediterranean Eggplant Dip otherwise I leave it on!

Do you have to salt the eggplant before roasting

No. I have tested this recipe with and without salting the eggplant first and I find that the balsamic vinegar is strong enough to cut through any bitterness that may be in the eggplant, so salting really is not needed.

It used to be required that you salt eggplant and let the liquid inside of them drain off because they were so bitter, as they were almost inedible without first doing this. However, eggplants are now bred to be less bitter, and the smaller one’s have less seeds, making them less bitter as well.

What are other ways to cook balsamic eggplant?

You can also cook the eggplant on the grill, under the broiler or in the air fryer.

• Grill: To grill eggplant, be sure to add 1-2 tbsp. of avocado oil or olive oil to the balsamic vinegar before coating the eggplant. This will help ensure they do not stick to the grill. Grill on each side 4-5 minutes. Add the creamy spinach and cook 3 more minutes, covering the grill as it finishes cooking.
• Broil: To broil the eggplant, place on a baking sheet directly under the broiler, cooking 5 on the first side, flip and cook 3 more minutes on the other side. Add the creamy spinach and cook 3 more minutes under the broiler.
• Air Fryer: Cook eggplant in the air fryer at 375F for 13 minutes. After cooking, add the creamy spinach topping and cook 4 more minutes at 375F.

Storage:

Fridge: Store these balsamic eggplant in the fridge for up to 3 days after cooking. You can reheat them in the microwave or in the toaster oven.

Freezer: It’s not recommended that you freeze this dish, as the eggplant is mostly water and will change texture when frozen.

Substitutions:

Creamy cashew sauce: If you don’t have time to make this or cannot have cashews, you could also use Kite Hill Cream Cheese (the Chive flavor would be amazing), Kite Hill Ricotta Cheese, your favorite vegan cream cheese, or ricotta cheese (not vegan or Whole30).

Frozen spinach: You can also use fresh spinach or fresh kale and cook it down first. Be sure to squeeze out the excess water before adding it to the creamy cashew sauce.

If you love this recipe you should try:

• Eggplant Pizzas
• Lentil Quinoa Meatballs
• Sundried Tomato Pesto Pasta
• Creamy Basil Tahini Pasta

What you need to make this recipe:

• Baking sheet
• Parchment paper
• Silicone pastry brush
• High speed blender

★ Did you make this recipe? Please give it a star rating below!

Balsamic Eggplant Steaks

Balsamic Roasted Eggplant is a simple and healthy side dish or meatless meal that is so easy to make and packed with flavor! Oven baked balsamic eggplant slices are paired with a dairy free creamy spinach sauce and tomato salad for an elegant presentation perfect for parties! Vegan, gluten free, Whole30, low carb and keto friendly!

5 from 5 votes

Print Pin Rate

Course: dinner

Cuisine: Italian

Keyword: balsamic eggplant, eggplant steaks, roasted balsamic eggplant

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Servings: 4

Author: Samantha Rowland

Ingredients

Eggplant

• 1-2 medium eggplants – sliced into 1 inch rounds
• 1/3 cup balsamic vinegar
• 1/2 tsp. salt

Spinach Cashew Cheese

• 1 cup defrosted spinach – drained of excess moisture
• 1/3 cup raw cashews
• 1/4 cup water
• 1 tsp. garlic powder
• 1/2 tsp. salt

Tomato Salad

• 1/2 cup cherry tomatoes – chopped
• 2 tbsp. red onion – finely chopped
• 1/4 cup Italian parsley – chopped
• 1 tbsp. balsamic vinegar
• 1/4 tsp salt

Instructions

• Preheat oven to 400.
• Slice eggplant into 1/2 inch thick round steaks.
• Place eggplant slices in large baking dish. Pour 1/2 the balsamic vinegar over each slice of eggplant, use a pastry brush to distribute it evenly and top with 1/2 the salt. Let the eggplant sit for at least 5 minutes before flipping over.
• Flip the eggplant and repeat on the other side with the rest of the balsamic vinegar and salt.
• Place eggplant in the 400F oven for 20 minutes.
• Quick soak the cashews by cooking them in boiling water 3 minutes or covering them with fresh water and microwaving in a large container 2:30.
• Drain the cashews of hot water from soaking and add them to a high speed blender with the water, garlic powder and salt. Blend on high 1 minute until smooth.
• Cook the frozen spinach in the microwave 3-5 minutes. Carefully press all the extra liquid out of the spinach using a strainer or cheesecloth Once spinach is dry, pour the cashew cheese mixture over it and stir well.
• After roasting for 20 minutes, take the eggplant out of the oven and flip the eggplant carefully. Divide the creamy spinach mixture over the eggplant slices and bake 10 minutes.
• While eggplant is baking, make the tomato salad
• Chop the tomatoes, red onion and parsley and add them to a bowl with the balsamic vinegar and salt. Stir well.
• After baking, remove eggplant from the oven, top with tomato salad and serve.

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Notes

Storage:

• Fridge: Store in the fridge for up to 3 days after cooking. 
• Freezer: Not recommended to freeze the eggplant as the texture will change. 

Balsamic roasted eggplant with creamy spinach and tomato salad is also great served as a sandwich, simply add the eggplant to your favorite bread! 

Other ways to cook eggplant:

• Grill: To grill eggplant, be sure to add 1-2 tbsp. of avocado oil or olive oil to the balsamic vinegar before coating the eggplant. This will help ensure they do not stick to the grill. Grill on each side 4-5 minutes. Add the creamy spinach and cook 3 more minutes, covering the grill as it finishes cooking.
• Broil: To broil the eggplant, place on a baking sheet directly under the broiler, cooking 5 on the first side, flip and cook 3 more minutes on the other side. Add the creamy spinach and cook 3 more minutes under the broiler.
• Air Fryer: Cook eggplant in the air fryer at 375F for 13 minutes. After cooking, add the creamy spinach topping and cook 4 more minutes at 375F.

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

119

Fat

 

5

g

Carbohydrates

 

16

g

Fiber

 

4

g

Sugar

 

8

g

Protein

 

4

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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Update Notes: This recipe was originally posted in March of 2015, but was published again in December 2020 to include step by step directions, recipe notes and new photos.