You Heart What You Eat: Grilled Eggplant | SteamboatToday.com
YOUR AD HERE »

You Heart What You Eat: Grilled Eggplant

Tera Johnson-Swartz/For Steamboat Today
Explore's Health and food contributor Tera Johnson-Swartz, has been getting more and more creative with coming up with new dishes for eggplants and this one of her favorites. There's little to no work and the result is a crispy finish.
Courtesy Photo

— A while back I let ya’all in on a little secret to making eggplant yummy by making them into eggplant fries. Well, I’m back to share another yummy eggplant dish.

While my husband usually isn’t wild about this purple plant, I think I turned a corner when I stopped sautéing it or making eggplant parmesan. I think it’s a texture thing, as I too have an aversion for certain mushrooms due to their gooey or rubbery texture. Nevertheless, I have been getting more and more creative with coming up with new dishes for eggplants and this one is probably one of my favorites because there really is little to no work involved!

Being that it’s grilling season 12 months out of the year at our house, I try and make the most out of lighting it up during the winter months. If we’re grilling steak, I make a point to utilize the other half of the rack for some grilled veggies – perhaps to secretly will spring and summer back to life. This yummy side is loaded with fiber and vitamins B1, B3, and B6. Needless to say, it’s B- licious!



Grilled Eggplant


  • Olive Oil

  • 1 Eggplant sliced into 1⁄2” steak-like discs
  • Garlic salt
  • Ground Black Pepper
  • Nutritional yeast

  • Provolone cheese (optional)

Preheat your grill to medium-high. In a small bowl combine about 2 tsp. garlic salt, 1 tsp. pepper and 1 tsp. nutritional yeast.

On a cookie sheet arrange discs of eggplant and liberally drizzle olive oil on each side. Sprinkle salt/pepper/yeast mixture over both sides as well and let sit about 5- 10 minutes to fully absorb oil and spice mixture.



Grill both sides of eggplants until the beautiful imprints of your grill are on each side. If you’d like add a slice of provolone during the last 30 seconds to melt over; serve and enjoy!

YOU HEART WHAT YOU EAT is a weekly blog offering a twist of healthy alternative tips and recipes for some of our most coveted comfort foods. From decadent desserts to main dish favorites, you’ll surely look forward to our next edition. Questions or suggestions you’d like included in one of our future blogs should be directed to Tera Johnson-Swartz via email at terajohnsonswartz@gmail.com.

Tera Johnson-Swartz is a mommy first, but also enjoys working one of her many, many side gigs whether it be freelance writing, music, massage therapy, independent childbirth, lactation or health educating. She is eternally grateful she is able to follow her passion each and every day and loves her supporting husband and their two young children  and couldn’t imagine living a better life outside the city limits of Steamboat Springs.


Support Local Journalism

Support Local Journalism

Readers around Steamboat and Routt County make the Steamboat Pilot & Today’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

 

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User