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Eggplant Steak

As demonstrated in the “The Other Red ‘Meat’” episode of Live It – April 2018

Watch the episode here.

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  • 2 large eggplants
  • 1½ Tbsp oil of choice
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ¼ tsp salt
  • ⅓ cup drained oil-packed sun-dried tomatoes
  • ¼ cup pitted Kalamata olives
  • ¼ cup pitted green olives
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • ¼ cup fresh, whole basil leaves or 1 tsp dried basil


  1. Cut eggplants lengthwise into ½–¾” thick slices. Reserve ends for another use. Mix paprika, salt and pepper together in a small bowl. Brush both sides of eggplant slices with oil and sprinkle with seasoning blend.  
  2. Add sun-dried tomatoes, olives and basil to a mini food processor. Pulse until finely chopped. Transfer mixture to a small bowl and add olive oil and vinegar. Stir to combine.  
  3. Preheat a grill pan or outdoor grill. Grill over medium-high heat for 2–4 minutes per side, or until lightly charred and tender.  
  4. Remove eggplant steaks from heat. Top with the tomato and olive relish. Serve immediately.  

Nutrition Facts

Amount per serving
Serving size: ⅙ recipe

Calories  162.0

Total Fat  12.1 g

    Saturated Fat  1.7 g

    Polyunsaturated Fat  1.5 g

    Monounsaturated Fat  7.2 g

Cholesterol  0.0 mg

Sodium  435.2 mg

Potassium  503.2 mg

Total Carbohydrate  13.1 g

Dietary Fiber  5.0 g

Sugars  7.6 g

Protein  2.3 g

Vitamin B-6  8.2 %

Vitamin C  7.4 %

Copper  7.3 %

Folate  9.3 %

Iron  4.4 %

Magnesium  8.0 %

Manganese  15.3 %

Niacin  6.9 %

Thiamin  7.4 %

Live It is a cooking demonstration presented by the Nutrition Food Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.

For more recipes and to watch past episodes of Live It, visit