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Eggplant Steak Frites with Chimichurri

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How can you have a successful steak night without actual steak? Instead, try using creamy eggplant as a delicious alternative, creating a delightful fusion of the classic French combination. Elevate the dish further with an Argentine herb sauce called chimichurri, which will turn eggplants and potatoes from mere vegetable sides into a sophisticated and complete dinner.
To ensure a smooth cooking process without constant trips between the grill and the kitchen, follow these steps for eggplant steak frites' triumph. Begin by preparing in the kitchen while the grill preheats, and then focus solely on grilling when you head outside. In the kitchen, start by salting and draining the eggplant, boiling the potatoes, and coating them with oil. Additionally, make sure to prepare the chimichurri sauce in advance, allowing the flavors to meld, and making it even more delicious.
By following these steps, you'll have a fantastic eggplant steak frites meal that is sure to impress without the need for actual steak. Enjoy your culinary adventure!
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Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Course Breakfast
Cuisine world cuisine
Servings 4
Calories 503 kcal

Ingredients
  

FOR THE CHIMICHURRI

  • 1 1/4 c. packed fresh parsley leaves
  • 3 tbsp. packed fresh oregano leaves
  • 2 garlic cloves, chopped
  • 1/3 c. extra-virgin olive oil
  • 1/4 c. red wine vinegar
  • 1/2 tsp. red pepper flakes
  • Kosher salt

FOR THE EGGPLANT "STEAK"

  • 1 large eggplant (about 1 ½ pounds), trimmed, sliced lengthwise 1/4-inch thick
  • 1 1/2 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil
  • Freshly ground black pepper

FOR THE FRITES

  • 4 medium russet potatoes, scrubbed and cut into ½-inch wedges
  • 1 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil

Instructions
 

  • Make chimichurri: In a mini food processor, pulse parsley, oregano, and garlic until finely chopped. Scrape herb mixture into a small bowl and stir in olive oil, vinegar, red pepper flakes, and season with salt. Let sit so flavors can meld while cooking eggplant steaks and frites. 
  • Generously season both sides of eggplant slices with salt (about 1½ teaspoons). Arrange eggplant on a wire rack set over a rimmed baking sheet and let drain for 30 minutes. Rinse eggplant and pat dry. Brush both sides of eggplant with 2 tablespoons oil and season with salt and pepper.
  • Meanwhile, place potatoes in a large pot and add enough cold water to cover by 1 inch. Season the water with 1 teaspoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are just tender, about 5 minutes. Drain and transfer potatoes to a large bowl; pat dry and toss with 2 tablespoons oil.
  • Grill vegetables: Preheat grill or grill pan to medium-high. Grill eggplant and potatoes, turning halfway through, until golden and tender, about 5 minutes for the potatoes and 8 minutes for the eggplant, transferring vegetables to a platter or plate as they are done. Season potatoes with salt.
  • Serve eggplant steaks and frites with a generous dollop of chimichurri.

Nutrition

Calories: 503kcalCarbohydrates: 42gProtein: 7gFat: 32gSaturated Fat: 5gSodium: 1055mgPotassium: 1368mgFiber: 9gSugar: 6gCalcium: 113mgIron: 5mg
Keyword Eggplant Steak Frites with Chimichurri
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