Poor Man's Steak (Bistecche dei Poveri)
Poor Man's Steak (Bistecche dei Poveri) is a side dish that serves 6. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 51 calories, 1g of protein, and 3g of fat per serving. For 51 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 63 foodies and cooks. valentin day will be even more special with this recipe. This recipe from Eating Well requires balsamic vinegar, eggplants, bell pepper, and salt. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. With a spoonacular score of 78%, this dish is solid. Try I Ricchi e i Poveri (The Rich and the Poor), Poor Man's Steak, and Poor Man's Steak & Vegetables for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
1 tablespoon balsamic vinegar
2 eggplants, (1 1/2 pounds total), ends trimmed, cut crosswise into 3/4-inch-thick slices
1 tablespoon chopped fresh mint
1 small clove garlic, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
Freshly ground pepper, to taste
2 teaspoons salt
Equipment:
baking sheet
colander
oven
bowl
Cooking instruction summary:
Sprinkle eggplant with salt and drain in a colander for 30 minutes.Preheat oven to 450F. Lightly coat 2 baking sheets with nonstick cooking spray.Rinse the eggplant under cold water and pat dry. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes, turn the eggplant over and bake for 5 minutes longer, or until golden brown and tender.Stir together oil, vinegar, mint, oregano and garlic in a small bowl. Season the eggplant with pepper and brush tops with the oil mixture. Serve at room temperature.
Step by step:
1. Sprinkle eggplant with salt and drain in a colander for 30 minutes.Preheat oven to 450F. Lightly coat 2 baking sheets with nonstick cooking spray.Rinse the eggplant under cold water and pat dry. Arrange in a single layer on the prepared baking sheets.
2. Bake for 20 minutes, turn the eggplant over and bake for 5 minutes longer, or until golden brown and tender.Stir together oil, vinegar, mint, oregano and garlic in a small bowl. Season the eggplant with pepper and brush tops with the oil mixture.
3. Serve at room temperature.
Nutrition Information:
covered percent of daily need
