Eggplant Steaks with White Beans and Ham
Servings
2Serving size
1/2 eggplant and 1 1/2 cups beansThis recipe can be multiplied and makes great leftovers. Make extra eggplant with the sauce so you can make sandwiches with them!
Ingredients
| 5 tsp. Olive oil (divided) |
| 1 Tbsp. Balsamic vinegar |
| 1 tsp. Dijon mustard |
| 1/4 tsp. Salt (divided) |
| 1 1/2 lb. Eggplant, raw (1 large, cut crosswise into 4 thick rounds) |
| 1 ounce Prosciutto (cut into small dice) |
| 4 large Green onions (thinly sliced crosswise, keeping white and green parts separate) |
| 4 ounce Grape or cherry tomatoes (halved lengthwise) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1/2 tsp. Dried marjoram |
| 2 Tbsp White wine |
| 1 to taste Black pepper |
Instructions
Place 3 teaspoons olive oil, the vinegar, mustard and 1/8 teaspoon salt in a small bowl and whisk until blended.
When the oven is hot, add the olive oil mixture to the pan and then the eggplant.
Return the pan to the oven and roast for about 30 minutes. Turn the eggplant over a couple of times during the roasting process.
After the eggplant has been roasting for about 10 minutes, place 2 teaspoons olive oil in a medium skillet over medium high heat.
Add the ham and cook for about 1 minute. Stir frequently.
Add the white part of the green onions and cook for about 2 minutes.
Add the tomatoes, white beans, salt and marjoram and cook for about 10 minutes, stirring frequently.
Add the white wine and continue cooking for about 3 minutes, stirring frequently.
Remove the eggplant from the oven and place on two plates.
Top with the white bean mixture and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe was inspired by a mediocre meal that I had recently at a banquet dinner. It was brought to me as the vegetarian meal (a good foodie tip: at banquets, order the vegetarian meal – it is generally healthier, fresher and tastier than the alternative). The grilled eggplant was good but undercooked and served with some other veggies. Tasty but really pretty boring.
The great thing about this recipe is that you can roast some extra eggplant and it makes fantastic sandwiches for lunch the next day. An easy thirty minutes in the oven and you can have a tasty dinner and lunch too!