Eggplant Steaks With Salsa Verde


Adapted from “The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
by Cara Mangini (Workman Publishers, 2016).
“Cutting an eggplant in half lengthwise- with is skin and stem intact-produces thick juicy steaks.” Serve the garlicky steaks and green salsa with a scoop of couscous (or another grain (and optionally, Greek yogurt).
The Salsa Verde needs to be refrigerated for at least 1 hour and preferably overnight so flavors can blend