This eggplant steak and olive tapenade recipe is simple, but with rich, unique flavors of the Mediterranean. A perfect appetizer to go for!


2 1-lb. eggplants

1 1/2 tablespoons grape seed oil

1 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/3 cup drained oil-packed sundried tomatoes

2 ounces olives (about 1/3 cup)

3 tablespoons extra-virgin olive oil

2 tablespoons vinegar

2 tablespoons thinly sliced fresh basil


Cut 2 1 1/4-inch-thick slices lengthwise from center of each eggplant; reserve curved ends for another use. Brush eggplant slices with grape seed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere.

Heat a grill pan over high heat. Grill eggplant steaks until charred and tender, 4 to 5 minutes per side. Remove from heat.

Pulse tomatoes and olives in a mini food processor until finely chopped. Transfer to a bowl. Stir in olive oil and vinegar.

Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with basil.