Ingredients:
1 6-ounce eggplant
2 tsp of olive oil
½ tsp of chili powder
½ tsp of sea salt
½ tsp of fresh ground pepper
Directions:
Heat grill to Med- High
Slice eggplant into 1-inch steaks, drizzle olive oil over the steaks and sprinkle with chili powder, salt, and pepper. Use more spice if desired.
Grill 3-4 minutes per side.
Transfer to serving plate and use as a vegetable side or top with the following salad.
Ingredients:
½ cup of cherry tomatoes sliced into halves or quarters
½ cup English cucumbers diced
½ cup of Italian Parsley
½ lemon in wedges
4 ounces of Faux Feta Cheese
Salt and pepper to taste.
Directions:
Toss all ingredients together and spoon over egg plant steaks, squeeze lemon wedges over fresh salad.
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