Baked eggplant steaks

Baked eggplant steaks

Recipe by Nadia KasatkinCourse: AppetizersCuisine: MediterraneanDifficulty: Easy
Prep time


Cooking time


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This recipe makes a great side or a light meat free dinner. Creamy garlicky mayo adds perfect flavor to eggplant.


  • 1 large eggplant sliced into 1/2 inch thick slices

  • 1/4 cup of mayo

  • 1-2 cloves of garlic grated

  • 2 large carrots finely shredded

  • generous pinch of salt

  • 4 tablespoons of vegetable oil (I use cooking olive oil)


  • Preheat oven to 400 F
  • Line baking sheet with foil and spray it with cooking spray. Set aside.
  • Wash eggplant, cut both ends off, slice into 1/2 inch slices. I do not peel my eggplants and leave skin on because it helps to hold shape of the slices when they’re done.
  • Put eggplant slices into large container with lid, sprinkle with salt and add olive oil. Close lid and shake well to coat.
  • Layer eggplant slices in one layer on baking sheet and bake for 25 min. Cool.
  • Shred carrot and set aside.
  • Grate garlic and mix with mayo. Spread tops of baked eggplant slices with garlicky mayo and top with shredded carrot. Refrigerate.


  • This recipe is simple, delicious and filling. Keeps well in a fridge for 2-3 days. Sprinkle with fresh chopped parsley for added flavor and enjoy!
  • Tips: 1. Skip garlic if you are not a fan of it! 2. If you are removing skin from an eggplant do not overbake it or it becomes too soft.

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