Balsamic Eggplant Steaks

White baking dish filled with vegan balsamic eggplants after cooking.

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!

Course dinner

Cuisine Italian

Keyword balsamic eggplant, eggplant steaks, roasted balsamic eggplant

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 119kcal

Author Samantha Rowland

Equipment

High speed blender

Ingredients

Eggplant

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

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.

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