Aubergines, or eggplants, are one of the most underrated veggies out there, and that’s a shame because they’re delicious and very nutritious.

When you combine Sicilian classic ingredients and American fare, you get delicious dishes like this one, fit for a high-end restaurant, but easy enough to make at home. 

The fleshy aubergines are fabulous meat substitutes for a plant-based diet, especially when they taste as good as the one in this recipe. 

In the spirit of treating aubergines like the chief ingredient, we’re treating thick aubergine slices like steak, and that’s really exciting, so much we can’t wait to get started.

Ingredients

Serves 4

2 large aubergines (or 4 medium-sized ones).

Recipe by Theflip

2 garlic cloves, minced.

4 tbsp of salt.

2 cups grated parmesan cheese.

Olive oil as needed 

For the tomato sauce 

4 ripe tomatoes.

1/2 onion.

2 garlic cloves.

1/2 cup diced olives.

1 tsp sugar

1 tbsp red wine vinegar

Salt and pepper to taste

Method

For the Sauce

Blend the tomatoes, onions, sugar, vinegar, and garlic until smooth.

Drizzle a saucepan with olive oil and add the sauce and olives. Bring to a boil and reserve.

For the aubergine

Slice the aubergines to get 4 thick slices (or steaks). Cover the aubergines with salt and let them rest for ten minutes. The salt will leach excess water.

Pat the aubergines dry in a paper towel and remove excess salt.

In a skillet, add olive oil until starting to smoke and add the minced garlic.

Immediately add the aubergine one at a time without overcrowding the skillet (you can also grill them for added char). Turn once to get an even golden color on both sides.

Preheat the oven to 400°F.

Place the aubergines in a baking pan, cover them with the tomato sauce and parmesan cheese. 

Place the baking pan in the oven until the cheese is golden and bubbly. Serve on individual plates.