Steak d'aubergine à la méditerranéenne

Nous attendons Lulu et sont copain Yens pour le weekend je sais que pour lui c'est un premier rendez-vous avec New York. C'est toujours un plaisir de recevoir quelques amis ca me permet de voir et de revoir la grosse pomme et surtout d'enfillé mes yeux de touriste pour l'occasion. Sachant la longue route qui les attendent je vais leur préparé une soupe minestron réconfortant, un Steak d'aubergine à la méditerranéenne comme entrée et une Pizza Margarita du confort en bouche



Steak d'aubergine à la méditerranéenne

Serves:4 servings
Sel
1 medium eggplant, cut into 8 steaks lengthwise, 1-inch thick
Extra-virgin olive oil, for grilling eggplant, plus 5 tablespoons, divided
Pepper
2 (10-ounce) boxes frozen spinach, defrosted
2 roasted red peppers, pat dry and chopped
2 or 3 cloves garlic, grated
Handful pitted olives, chopped
1 (16-ounce) tub hummus (recommended: Tribe of Two Sheiks 40 Spice)
2 cups bread crumbs
Handful fresh flat-leaf parsley

Heat grill pan to medium-high. Heat oven to 400 degrees F.

Brush the eggplant steaks lightly with extra-virgin olive oil and season liberally on both sides with salt and pepper. Grill 3 to 4 minutes for small eggplant and 4 to 6 minutes for large eggplant, turning occasionally, until the steaks begin to become tender but are not fully cooked.

While eggplant cooks, defrost spinach in microwave on defrost setting, 7 to 8 minutes. Heat 1 tablespoon extra-virgin olive oil in a skillet and add roasted peppers and garlic. Squeeze the spinach dry and separate as you add it to the skillet. Season the spinach with salt and pepper and heat through. Stir in olives and remove from heat. Place the eggplants on baking sheets. Top each steak with a few forkfuls of spinach mixture. Spread a few rounded spoonfuls of hummus evenly across the steaks on top of the spinach, covering it completely in a thin layer. Toss the bread crumbs with 2 tablespoons extra-virgin olive oil and parsley. Divide the bread crumbs and scatter them over the steaks on top of the hummus. Bake to brown bread crumbs, 5 minutes or so.