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Zesty Chia-Crusted Eggplant Steaks with Fresh Herb Salsa
Quick & easy dinner: Zesty chia-crusted eggplant steaks with fresh herb salsa. Nutrient-rich, plant-based, and bursting with flavor. Try it tonight!
Looking for a quick and easy dinner that's not only delicious but also packed with nutrients? Our Zesty Chia-Crusted Eggplant Steaks with Fresh Herb Salsa offer a unique plant-based twist on the classic steak dinner. By using eggplant—a versatile and fiber-rich vegetable—as our main ingredient, we've created a dish that's both satisfying and light. Chia seeds provide a nutty crunch and are an excellent source of omega-3 fatty acids, making this meal a great choice for those aiming to boost their heart health naturally.
The true star of this dish, however, is the fresh herb salsa, which complements the crispy eggplant steaks perfectly. Made with a combination of parsley, mint, and cilantro, this salsa is not only bursting with fresh flavors but also rich in antioxidants. These natural ingredients help detoxify the body and support overall wellness, making this meal an ideal option for anyone looking to eat clean while still enjoying a flavorful and fulfilling dinner.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
380 kcal
per serving
Cuisine
Mexican
Quick & easy dinner: Zesty chia-crusted eggplant steaks with fresh herb salsa. Nutrient-rich, plant-based, and bursting with flavor. Try it tonight!
Ingredients
- • eggplants: 2 medium, sliced into 1-inch thick rounds
- • chia seeds: 1/2 cup
- • whole grain breadcrumbs: 1/2 cup
- • lemon zest: 1 tablespoon
- • olive oil: 2 tablespoons
- • parsley: 1/2 cup, chopped
- • mint: 1/4 cup, chopped
- • cilantro: 1/4 cup, chopped
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2 small, finely diced
- • garlic: 2 cloves, minced
- • lemon juice: 2 tablespoons
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). This step ensures your eggplant steaks will cook evenly and develop a nice, crispy crust.
- 2 In a shallow bowl, combine chia seeds, breadcrumbs, lemon zest, salt, and black pepper. Mix well to create the crust mixture.
- 3 Brush each eggplant slice with olive oil on both sides, then press each side into the chia seed mixture, coating them evenly.
- 4 Arrange the coated eggplant slices on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until the crust is golden and crispy.
- 5 While the eggplant steaks are baking, prepare the herb salsa. In a medium bowl, combine parsley, mint, cilantro, cherry tomatoes, red onion, garlic, lemon juice, salt, and pepper. Stir until well mixed.
- 6 Once the eggplant steaks are done, remove them from the oven and let them cool slightly. Serve each steak topped with a generous spoonful of fresh herb salsa.
Serving Suggestions
- • These Zesty Chia-Crusted Eggplant Steaks are best enjoyed with a light side salad of arugula and shaved fennel, drizzled with a balsamic vinaigrette. For a hearty addition, consider serving them alongside a warm quinoa pilaf with peas and almonds, which adds a delightful texture contrast. Pair your meal with a refreshing cucumber and mint-infused water or a chilled glass of unsweetened iced green tea to enhance the fresh flavors. For a more indulgent experience, you can also serve these eggplant steaks with a side of creamy mashed sweet potatoes, providing a sweet and savory balance to the meal. The natural sweetness of the potatoes complements the zesty flavors of the salsa beautifully, creating a satisfying and well-rounded dinner experience.
Storage Tips
To store any leftover eggplant steaks, allow them to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. The herb salsa is best enjoyed fresh, but you can store any leftovers in a separate airtight container in the fridge for up to 2 days. To reheat the eggplant steaks, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their crispness.
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