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As culinary trends continue to evolve, plant-based recipes have gained significant popularity among food enthusiasts and health-conscious individuals alike. One dish that beautifully encapsulates the essence of this movement is Sizzling Eggplant Steaks with Refreshing Cucumber Pesto. This recipe not only showcases the versatility of eggplant but also delivers a delightful explosion of flavors and textures, making it a stellar choice for both casual dinners and elegant gatherings.

Eggplant Steaks with Cucumber Pesto

Discover the deliciousness of Sizzling Eggplant Steaks with Refreshing Cucumber Pesto, a perfect blend of flavors and textures that celebrates plant-based cooking. This versatile dish showcases the meaty texture of eggplant, enhanced by a vibrant cucumber pesto made from fresh herbs and nuts. Ideal for casual meals or elegant gatherings, it's nutritious, satisfying, and easy to prepare, making it a must-try for everyone looking to embrace healthy and flavorful dining.
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Ingredients
  

2 medium-sized eggplants

1 teaspoon sea salt

2 tablespoons extra-virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon freshly ground black pepper

For the Cucumber Pesto:

1 cup fresh basil leaves

1 large cucumber, peeled and cut into small chunks

¼ cup walnuts (or substitute with sunflower seeds for a nut-free version)

1 clove fresh garlic, minced

¼ cup extra-virgin olive oil

½ teaspoon freshly squeezed lemon juice

Salt and freshly ground black pepper to taste

Instructions
 

Prepare the Eggplant:

    - Begin by slicing the eggplants into ¾-inch thick steaks. Lay them out on a large plate or cutting board and sprinkle salt generously on both sides. Allow the eggplant to rest for approximately 20 minutes. This step helps to draw out excess moisture and reduces any bitterness. After 20 minutes, rinse the eggplant slices under cold water to wash off the salt. Gently pat them dry using paper towels to absorb excess moisture.

      Season the Eggplant:

        - In a small mixing bowl, combine the olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Use a pastry brush to evenly coat both sides of the eggplant steaks with this flavorful mixture.

          Grill the Eggplant:

            - Preheat your grill or grill pan over medium-high heat until hot. Place the seasoned eggplant steaks on the grill and cook for about 4-5 minutes on each side, or until they are tender and display attractive grill marks. Alternatively, if using an oven, preheat it to 400°F (200°C) and roast the eggplant steaks for 20-25 minutes, turning them halfway through cooking to achieve even doneness.

              Make the Cucumber Pesto:

                - In a food processor, combine the fresh basil leaves, diced cucumber, walnuts (or sunflower seeds), minced garlic, and lemon juice. Pulse the ingredients until they are well combined but still have some texture. While the processor is running, gradually drizzle in the olive oil until the mixture achieves a smooth and creamy consistency. Taste the pesto and season with salt and freshly ground black pepper according to your preference.

                  Serve:

                    - Once your eggplant steaks are perfectly grilled, transfer them to a serving platter. Spoon a generous portion of the cucumber pesto over the top of each steak. For an extra touch, garnish with additional fresh basil leaves or a drizzle of olive oil.

                      Enjoy:

                        - Serve your sizzling eggplant steaks warm, alongside a refreshing side salad or your preferred grain for a complete meal. Relish the delightful blend of the smoky grilled eggplant paired with the cooling and vibrant cucumber pesto!

                          Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings