Eggplant steaks with creamy spinach topped with fresh tomatoes. I made this dish one night after craving something hearty and Italian inspired but I didn’t care to have any pasta or bread just one simple meal that satisfied all my cravings. What I didn’t know was how insanely delicious this dish was going to be or that I was going to eat the same exact meal 3 days in a row because I couldn’t get enough of it.
I love when that happens. I get inspired and I just have to keep satisfying that craving. That’s when I know the recipe is worthy of sharing with you here. I have to admit there is some work involved in making this dish. You have to be willing to cut and salt your eggplants and let them sit for 30 minutes to an hour before you start cooking. But this is all hands off time for you. Just salt and walk away. Why cover these in salt you ask? To draw out the water and some of the bitter flavor from the eggplant so it can absorb all the balsamic and get meaty and tender instead of squishy and mediocre.
My favorite discovery of the year has certainly been cashew cheese which is simply made of raw cashews that are soaked in hot water, drained then pulverized into a buttery creamy dreamy replacement for traditional cheese. I’ve used it in my Portobello Mushroom Philly Cheese Steaks as well as the base for my Sundried Tomato Alfredo. If you haven’t tried it yet, what are you waiting for??
What I love about cashew cheese is that it replicates a bechamel sauce with cheese and is therefore perfect to mix spinach in and smear all over these balsamic eggplant steaks. Don’t believe me? Try it!
Balsamic Eggplant Steaks are the perfect #meatlessmonday meal! Try this #vegan #glutenfree dinner tonight!… Click To TweetThe fresh tomato salad topping brings a brightness and also is the perfect compliment to the balsamic eggplant. I don’t have to tell you how wonderful balsamic and tomato is together. This mixture is equally wonderful on top of eggs or mixed with chickpeas or cannenili beans on toast. There really is no wrong way to eat this!
Eggplant is a great replacement for meat. It 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. Eggplants come in many sizes and variety. I like to use little Chinese eggplants if I don’t have time to draw the water out of the eggplant with salt.
If you have ever cooked eggplant before and it was kind of mushy/rubbery, it’s because you didn’t draw out the extra moisture, give eggplant another chance! The skin in eggplant has a flavonoid that has been shown to protect cell membranes from damage! Eggplant skin is literally keeping you healthy at the cellular level! How awesome is that!!
You will want to be sure to salt your eggplant for 30 minutes to an hour. I have this awesome colander (affiliate link) that I can just place over the sink letting the water from the eggplant just go down the drain. You could also use a traditional colander placed over a plate with a few paper towels to catch the water.
Cashew cheese can be replaced with ricotta cheese but I highly recommend the cashew cheese. To make cashew cheese all you need is raw cashews, hot water, a food processor and a pinch of salt. Easy peasy!
Store the left over eggplant and tomatoes in a glass Pyrex (affiliate link) as the plastic Tupperware is really not ideal for acidic foods. Also never reheat food in plastic.
- 1 large eggplant, sliced into 1 inch rounds
- 1 tbs. salt
- ¼ cup balsamic vinegar
- ¼ tsp. salt
- black pepper to taste
- 1 cup defrosted spinach, drained of excess moisture
- ⅓ cup cashew cheese
- ½ tsp. garlic powder
- ¼ tsp. salt
- black pepper to taste
- 6 roma tomatoes, chopped
- 2 garlic clove finely chopped
- ¼ red onion, finely chopped
- ¼ cup Italian parsley, chopped
- 1 tbs. sherry or balsamic vinegar
- pinch of salt
- black pepper to taste
- Slice eggplant into 1 inch round steaks. Liberally cover with salt and allow to sit in strainer, 30 minutes to an hour.
- Wash salt off eggplant.
- Place eggplant steaks in a flat container with a lid. Add balsamic vinegar, salt and pepper and shake to cover eggplant steaks. Let sit in marinade 30 minutes.
- Preheat oven to 400.
- Make cashew cheese from raw cashews that have been soaked for 2+ hours. See recipe.
- Press all the extra liquid out of the spinach using a strainer or cheesecloth Once spinach is dry, add it to the cashew cheese Add salt, pepper, and garlic powder Combine thoroughly
- Place parchment paper on a baking sheet. Lay balsamic eggplant steaks in on the baking sheet.
- Bake at 400 for 20 minutes
- Take out of oven and carefully cover with spinach mixture. Bake 10 minutes.
- While eggplant is baking, make the tomato salad
- Chop the tomatoes into small cubes Chop garlic, red onion and parsley. Combine in bowl. Add sherry vinegar, salt and pepper. Taste. Add additional seasonings you like.
- Let the tomato mixture sit out while eggplant is baking.
- Remove eggplant from the oven, top with tomato salad and serve.
What about you?
- Have you ever made eggplant steaks before?
- What is your favorite Italian food?
- How often do you eat the same thing over and over?
Check out our link parties.
I think this has happened a few times now, we are on the same thinking channel here. What a delicious idea, I do not use the balsamic flavor enough, and I bet the eggplant soaks it up wonderfully! YUMMMMM! Thanks for joining us!
YUM. Also Love balsamic marinated portabello mushrooms. I used to do those all the time! And with the tomatoes on top. YUM
Ooh I love eggplant and never have made them like this! I typically grill it up, sautee it or cook it with homemade pasta sauce.
Ohhh yum, this looks great! I love balsamic, not a huge fan of eggplant though but I think I would actually enjoy these eggplant steaks, especially with the toppings (and cashew cheese, omg!). I often will make the same recipe over and over when I find something I really like. Why not give into your cravings? 🙂
oh yes I am loving this! I heart eggplant and I always look for new spins on it. I haven’t used cashew cheese yet! Thanks for lining up w us!
Love the look of this! I love eggplant and am intrigued by the spinach cashew cream…haven’t tried that before but it sounds yummy.
This looks and sounds delicious. I have never heard of cashew cheese but will be on the lookout for it. So glad you shared this with us at Merry Monday. When I show your beautiful pic to my hubs, he will want to make this for sure!
That looks amazing, I love eggplant!
Whoa! These look absolutely amazing! I love mushrooms as a substitute for meat. I have never heard of cashew cheese so will have to look for it!
Whoops, meant eggplant 🙂
This recipe looks amazing. I try to go vegetarian at least part of the week and this would be a great dinner option 🙂
yup. I could love this too! I really like baked or barbecued eggplant a lot!
These look really good. My family is shifting to a healthier eating lifestyle and this is something different I’m definitely going to try.
I am the worst vegetarian ever because eggplant seriously freaks me out. I am so weird lol! These actually look and sound awesome though- so maybe I will try them out!
YUM!! This is right up my alley – and cashew cheese is the best!
I really like eggplant, but I don’t think I’ve ever cooked with it. I just let other people do that and I’ll happily consume it 🙂
You have me dieing over that cashew spinach cheese 😀
You and me both chick!!
Thank you for sharing this recipe! I am always looking for meatless but hearty meals to make for my husband – I know he loves eggplant so this will be a hit!
Krayl woohoo you’ve gotta love it when the hubby loves an ingredient – it makes it so much easier to experiment in the kitchen!! Enjoy this!
These look so good! I wish I could get my family to love eggplant. It has been awhile since I have had eggplant steak as my family isn’t crazy about eggplant.
Darn they are missing out! I have to say I was in the same camp for a long time. i think it was the texture and I didn’t know quite how to season it. Maybe they will come around!
that looks freaking AH-MAZING! I’m not a eggplant fan but I’d totally eat that.
Carmy thank you so much for the kind comment – that made me smile 🙂
I’m not a huge fan of eggplant, but prepared like this I think I would totally change my mind! I mean, balsamic makes everything yummy!
Laura – I totally agree – balsamic makes everything better. Well Balsamic and wine 🙂
i’ve never made eggplant before! your instructions are really detailed though – i’d like to give it a try!
Courtney, it’s not too difficult!! I hope you enjoy it 🙂
Mmm, this sounds good! I’ve never actually cooked with eggplant, but this sounds like a good first recipe to try.
Oh yes, the balsamic helps this get a very meaty taste/texture! Enjoy it 🙂 Thanks for stopping by!!
This sounds absolutely delicious! Almost looks and sounds like bruschetta on top of an eggplant.
Yes Kathryn it’s brushetta on top – I couldn’t think of the word last night and I was too lazy! haha and now I feel silly because I LOVE BRUCHETTA!
I used to hate eggplant, but have in recent years given it another chance, and I’m so glad I did! 😀 This looks amazing! <3
Farrah, I’m in the same boat! I almost swore off eggplant because I couldn’t get past the texture. Now I love it!
Kind of random but I just came across your blog and I’m also in Charlotte! And my name is Sam! 🙂 I have never made eggplant steaks before but I do love eggplant. My favorite eggplant dish is probably eggplant parmesan or ratatouille, and my favorite italian dish is good ole’ spaghetti.
I think we’re on the same foodie wavelength…I love everything about this recipe! You should also share it with the Fit Dish link up today 🙂
I do want to make this dish and thanks for the tip about salting and walking away- that gives me time to drink a glass of wine 🙂 I also planted eggplant in my spring garden- wish me luck!
These look so yummy! I may pin this recipe for later for a special occasion!!
This looks delicious! I actually only started eating eggplant a few months ago and really like it (can you believe I had never had it?). I will definitely try this out!
I always had that problem with eggplant so I definitely have to try that trick! Also, cashew cheese has got me all intrigued. I am desperately trying to cut back on cheese but have been too scared to try alternatives. I love cashews though so that’s gotta be good!
Oh I have never made these before and I LOVE eggplant! I had eggplant parmigana at the restaurant the other day (not the healthiest, but it was tasty) and I thought about needing to find eggplant recipes. Thanks for sharing!
I feel like this recipe was made for me. I’m a huge fan of eggplant-everything!! Pinning this for future cooking.
These look absolutely amazing! I always admire your recipes as well as your photography skills, Sam 🙂 Thanks for sharing with Tasty Tuesday today!
Lena, you are so kind!! xsxoxoxo Thank you!! I love coming to Tasty Tuesday every week, thank you so much for hosting!!
WOW. No wonder you ate this 3 nights in a row. Thanks so much for this awesome recipe, and the low-down on how simple it is to make cashew ‘cheese.’ I can’t wait to try it. This looks so amazing. It’s guilt free bruschetta! You are goooOOOd.
Jessica, girl after seeing you lazy girl bibimbap that’s all I can think of 🙂 I’ve gotta make that soon!
I have only recently (like in the last year or so) discovered my love for eggplant. This is an exciting new way for me to try it! Looks yummy!
Erica, woohoo- so glad you love eggplant! I hope this becomes a new favorite recipe for you!
Holy cow, yum! I need to try these. I’ve never cooked with eggplant before out of fear.
Oh Stephanie, you got this girl!! Nothing to be afraid of 🙂 Hope you enjoy it!
Wow, this looks amazing. I love eggplant and haven’t tried eating it like this. Thanks for sharing on Merry Monday. Pinned.
Looks amazing!!!
It looks so well composed on the plate and very delicious! I love the clean fresh look and the choice of ingridients. I will have to try this in the weekend. Pinned and shared. Thank you for sharing your recipe!
This looks amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Yum! With spinach cashew cheese and tomato salad who can resist this recipe! Thank you for sharing these healthy and delicious Balsamic Eggplant Steaks with us at the Healthy, Happy, Green and Natural Party Blog Hop! I’m pinning and sharing!
Looks amazing! I’m in school/working full time, so I always have to pack my lunch/dinner. Would you recommend eating this right away once cooked, or would it taste okay reheated or cold?
Never know what to do with eggplant, growing up we only ate it fried. Just made this for dinner. Will definitely be making it again. Dee-lish!