Eggplant Steaks With Salsa Verde

Serves 4.

Note: Serve with couscous or another grain of your choice. The salsa verde needs to be refrigerated for at least 1 hour and preferably overnight. Adapted from "The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables From Artichokes to Zucchini," by Cara Mangini.

Salsa verde:

• 1 garlic clove

•1 1/2 c. loosely packed fresh flat-leaf parsley leaves and tender stems

• 1/2 c. loosely packed fresh cilantro leaves and tender stems

• 1/2 c. loosely packed fresh mint leaves

• 2 tbsp. capers, rinsed and drained, optional

• 2 tbsp. fresh lemon juice

• 1/4 tsp. fine sea salt, or more as needed

• 1/8 tsp. freshly ground black pepper, or more as needed

• 1/2 c. extra-virgin olive oil

For the eggplant:

• 2 Italian, globe or heirloom eggplants (12 oz. to 1 lb. each)

• 2 garlic cloves, minced

• 1/3 c. extra-virgin olive oil

• Fine sea salt

• Freshly ground black pepper

• Cooked couscous, for serving, optional

• 1 c. low-fat or full-fat plain Greek yogurt, for serving

Directions

For the salsa verde: Finely chop 1 garlic clove in a food processor. Add the parsley, cilantro, mint and the capers, if using. Pulse to form a coarse mixture. Transfer to a medium bowl and stir in the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper, then stream in 1/2 cup oil, whisking constantly. Taste, and add more salt and/or pepper as needed. The yield is about 1 cup. Cover with plastic wrap and chill for at least 1 hour or up to overnight.

For the eggplant: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

Cut the eggplants in half lengthwise, keeping the stems on. Make several slashes diagonally across the flesh, 1/2 inch apart, scoring two-thirds of the way through the flesh without puncturing the underside skin.

Combine 2 garlic cloves and 1/3 cup oil in a small bowl, then spoon about a tablespoon over each eggplant half, working the mixture into the cuts. Brush it lightly on the skin side, too.

Arrange the eggplant halves cut sides up on the prepared baking sheet. Sprinkle the flesh lightly with salt and pepper, then drizzle with the remaining garlic-and-oil mixture to coat. Roast until the flesh is golden brown and tender, about 40 minutes.

Allow the eggplants to cool slightly. Serve the steaks warm with couscous, if desired, the salsa verde and a dollop or drizzle of Greek yogurt.

Nutrition information per serving:

Calories380Fat34 gSodium160 mg

Carbohydrates14 gSaturated fat5 gTotal sugars9 g

Protein8 gCholesterol0 mgDietary fiber6 g