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Diabetes Forecast

The Healthy Living Magazine

Grilled Eggplant “Steak”

Per Serving

Grilled Eggplant “Steak”

Makes: 2 servings
Serving Size: 2 eggplant “steaks”
Calories 160
Fat 8 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 22 g
Fiber 10 g
Sugars 11 g
Cholesterol 0 mg
Sodium 300 mg
Potassium 820 mg
Protein 4 g
Phosphorus 100 mg
Choices: Nonstarchy Vegetable 4, Fat 1.5
  • Makes: 2 servings
  • Serving Size: 2 eggplant “steaks”
  • Preparation Time: 10 minutes
  • Cooking Time: 12 minutes

Ingredients

1 large eggplant, cut lengthwise into 4 thick slices (about 6 oz per slice)
2 1/2 tsp. tsp extra-virgin olive oil
1/2 tsp. freshly ground black pepper, or to taste
1/4 tsp. sea salt, or to taste
Pinch ground cinnamon
2 tsp. pine nuts, toasted
1 Tbsp. small fresh mint leaves
2 lemon wedges

Directions

  1. Prepare an outdoor or indoor grill. Lightly brush the eggplant with the oil using a silicone brush. Sprinkle with the pepper, salt, and cinnamon.
  2. Grill over direct medium-high heat, about 6 minutes per side, until the eggplant is fully cooked through and rich grill marks form.
  3. Transfer the eggplant to serving plates and sprinkle with the pine nuts and mint. Serve with a lemon wedge on each dish.

With Beef

Heat 2 tsp extra-virgin olive oil in a large, nonstick skillet over medium heat. Add 1 cup finely chopped red onion and 3 oz lean, ground beef sirloin, and sauté until the beef is cooked through and the onion is softened, about 5 minutes. Add 1 cup low-sodium vegetable broth, 1/2 cup marinara sauce of choice, and 1/4 tsp ground cinnamon, and bring to boiling over high heat. Reduce heat to low and simmer, uncovered, for 8 to 10 minutes. Ladle the beef mixture over the eggplant in step 3 and sprinkle with the pine nuts and mint. This dish is higher in sodium than the American Diabetes Association guideline of 480 mg for a combo main dish.

Per Serving: Calories 320, Total Fat 15 g (Sat. Fat 2.4 g), Cholesterol 20 mg, Sodium 570 mg, Potassium 1,290 mg, Total Carbohydrate 36 g (Fiber 15 g, Sugars 15 g), Protein 14 g, Phosphorus 240 mg
Choices: Starch 0.5, Nonstarchy Vegetable 5, Lean Protein 1, Fat 3

 
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