Bistecche Dei Poveri/poor Man's Steaks
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 3 md Eggplants (about 2 pounds)
- Salt
- 1/2 c Olive oil
- 2 ts Oregano
- 2 tb Coarsely chopped fresh mint
Possible health benefits
General information, not medical advice.
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Eggplant
Source of protein · 1.0 g per 100 g, 16% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- "In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill."
- Start your outdoor grill Cut the eggplants into lengthwise slices about 1/4 inch thick.(Throw away the outermost, curved slice, which is mostly skin. Salt eggplant and let stand. While the eggplants are standing, mix the olive oil with the oregano and chopped mint leaves.
- When the fire is ready, take as many slices as will fit on your grill, brush them on one side only with the flavored oil, and put them on to brown oiled-side down. While they are grilling, brush their top sides with more oil. When done on both sides, remove to a serving platter, brushing with just a bit more oil, and keep warm until all the slices are cooked. Serve hot. For 6
- By: Pat Stockett
Plating
Cookware for this recipe
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Grill or grill pan
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Chef's knife
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Cutting board
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Pastry brush