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:

Quickview
51k Calories
0.97g Protein
2g Total Fat
6g Carbs
17% Health Score
Limit These
Calories
51k
3%

Fat
2g
4%

  Saturated Fat
0.35g
2%

Carbohydrates
6g
2%

  Sugar
4g
4%

Cholesterol
0.0mg
0%

Sodium
779mg
34%

Get Enough Of These
Protein
0.97g
2%

Vitamin C
95mg
116%

Vitamin A
2374IU
47%

Vitamin B6
0.24mg
12%

Vitamin E
1mg
11%

Folate
38µg
10%

Fiber
2g
9%

Manganese
0.15mg
7%

Vitamin K
6µg
6%

Potassium
201mg
6%

Vitamin B2
0.07mg
4%

Vitamin B3
0.85mg
4%

Vitamin B1
0.05mg
3%

Magnesium
12mg
3%

Vitamin B5
0.28mg
3%

Iron
0.5mg
3%

Phosphorus
24mg
2%

Zinc
0.23mg
2%

Copper
0.03mg
2%

Calcium
13mg
1%

covered percent of daily need
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Food Trivia

The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

Food Joke

Chuck Norris twists off European beer caps.

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