Wash the eggplant, cut off the leafy top, then thinly slice lengthways, about ¼-inch thick.
Add the oil and all seasonings to a large dish and mix. Brush it over the eggplant slices.
Heat a griddle pan or clamp grill (like a George Foreman grill). Place the eggplant steaks onto the hot grill and cook until soft and lightly charred, then flip and cook the other side.
Alternatively heat a grill/grill pan/bbq/broiler and cook as above. Or, heat the oven to 200°c/400°f and bake on a tray for 25 minutes or until soft and juicy.
When choosing your eggplant, make sure you choose ones that are wide and not skinny as these make the best steaks.
You can also cut your eggplant into thick circles for different shape steak.
If your eggplant is on the bigger side and has a lot of water, sprinkle some salt on the steaks and let them sit for 20 minutes before patting with a paper towel. This will help release any excess moisture.
Make sure your grill pan is hot enough to char the eggplant. Cooking at a lower heat will steam the eggplant and give it a mushy texture.
Serving Suggestions
Enjoy as a side dish or veggie / vegan main as eggplant steaks.
Use your favorite dried herb seasoning blends to brush onto the eggplant such as Greek, Italian, Lemon Pepper, or even taco seasoning.
If you don’t like a smoky flavor, feel free to omit the liquid smoke and use regular paprika in the recipe.
Top with marinara sauce and Italian cheese for a twist on eggplant parmesan.
Add balsamic vinegar to the eggplant steak seasonings for a tangy and slightly sweet flavor.
Storage: Store any leftover grilled eggplant in an airtight container in the fridge for 3-4 days. Reheat using the microwave or saute gently on a skillet over medium heat until warmed through.Freezing: Because of the naturally high water content in eggplant, freezing this dish is not recommended.