Eggplant Steaks

Ingredients

• 1 (340 g) aubergine, cut into 8 slices about 1.3 cm thickaubergine
• to tastekosher salt
• 60 mlWorcestershire sauce
• 60 mlthick steak sauce
• 120 mlolive oil
• 30 mlhoney
• 15 mlcider vinegar
• to tastefreshly ground black pepper
• 100 ggrated Parmesan
• 9 g, optionalchopped parsley

Instructions

1. 1

   Salt the aubergine

   Set the slices on a wire rack over the sink. Sprinkle one side generously with kosher salt and leave for 15 minutes. Turn the slices, salt the other side and leave for another 15 minutes. Rinse well under cool water, gently squeeze out excess water, then pat dry with paper towels.

2. 2

   Heat the grill

   Position an oven rack in the top third of the oven and heat the grill to high.

3. 3

   Mix the sauce

   Whisk the Worcestershire sauce, steak sauce, olive oil, honey and cider vinegar together in a large bowl. Season with salt and pepper.

4. 4

   Broil the slices

   Toss the aubergine in the sauce until coated, then arrange the slices on a wire rack set over a half-sheet pan. Grill for 3 to 4 minutes, until nicely browned. Turn and grill for about 3 minutes, until browned on the other side. Sprinkle the Parmesan generously over the slices and grill for 1 minute to brown the cheese. Serve straight away, plain or topped with chopped parsley.

What are aubergine steaks?

Aubergine steaks are thick slices cooked and served as substantial portions rather than diced into a dish. The name describes their shape and role on the plate, not a particular origin or a meat-based ingredient.

This version uses a savoury, slightly sweet sauce and a brief spell under a hot grill. Salt helps draw moisture from the slices before cooking, while Parmesan adds a browned, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 497 calories, 12g protein, 17g carbs, 35g fat.

Most of the fat comes from the olive oil, with Parmesan adding fat and protein; the aubergine, honey and sauces contribute carbohydrates. Pair a steak with plenty of vegetables and a modest serving of potatoes or grains for a more balanced plate.

Why salt the slices?

Salting time: the recipe gives the aubergine 15 minutes on each side, then rinses it. This also seasons the slices, so rinse thoroughly before drying.

Dry surface: gently squeeze out excess water and pat the slices dry. Less surface moisture helps the sauce cling and encourages browning under the grill.

Getting the sauce right

Balance: Worcestershire and steak sauces bring savoury depth, while honey softens their sharpness and vinegar adds tang. Whisk them thoroughly with the olive oil so the slices can be coated evenly.

Seasoning: both sauces and Parmesan can be salty, so add salt carefully and taste the sauce before coating the aubergine.

Grilling and browning

Rack position: placing the oven rack in the top third keeps the aubergine close to the grill. Stay nearby, as the high heat can brown the slices quickly.

Turning: grill the first side for 3 to 4 minutes, then turn and cook for about 3 minutes. Add the Parmesan only at the end and give it 1 minute to brown.

Texture and doneness

Look for well-browned surfaces and aubergine that has softened through; the recipe does not give a separate internal temperature. If the slices have coloured but still seem firm, keep a close watch as they cook a little longer.

The final minute is for the cheese, not a long extra cook. Serve promptly so the topping stays pleasantly browned rather than overcooking under the grill.

Serving ideas

Serve the slices as a vegetarian main with a crisp salad or cooked greens. They also work as a side alongside potatoes or grains.

Parsley is optional and adds a fresh note against the rich sauce and cheese. Add it just before serving.

Recipe notes & tips

• Cut the aubergine into even slices so they brown at a similar pace.
• Use a rack over the pan to expose more of each slice to the grill.
• Rinse the salted slices well to remove excess salt from the surface.
• Keep an eye on the aubergine while it grills; the high heat can brown it fast.
• Add the Parmesan only for the final minute of grilling.
• Serve immediately after the cheese has browned.

Variations

• Add garlic: whisk a little finely grated garlic into the sauce.
• Bring the heat: add chilli flakes to the sauce before coating the slices.
• Use another cheese: finish with grated pecorino in place of Parmesan.
• Freshen the finish: scatter over chopped parsley and a little extra cider vinegar.
• Add herbs: use chopped thyme alongside the parsley for an aromatic note.

Common mistakes to avoid

• Skipping the rinse: the surface can be too salty, so rinse the slices thoroughly after salting.
• Leaving the slices wet: excess water can hinder browning, so pat them dry before saucing.
• Crowding the rack: slices that overlap may cook unevenly; arrange them in a single layer.
• Walking away from the grill: the edges can burn quickly, so watch closely during each grilling stage.
• Adding the cheese too early: it may overbrown before the aubergine is ready; add it for the final minute.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat under a hot grill or in an oven until warmed through; the aubergine will be softer than when freshly cooked.

Frequently asked questions