Grilled Ribeye with Charred Eggplant

Try this recipe from Chef Brooke Williamson with a grilled Ribeye paired with charred eggplant and harissa-fresno vinaigrette

  • 2 boneless beef Ribeye Steaks, 
  • 14-16 ounces each 1/3-pound Fairy Tale eggplant, sliced lengthwise
  • Olive oil as needed 
  • Salt and pepper to taste
  • Harissa-Fresno Vinaigrette as needed (recipe below) 
  • 2 tablespoons fresh parsley leaves, chopped
  • Additional parsley to fry for garnish

Harissa-Fresno Vinaigrette:

  • Scant 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 1/4 cup honey
  • 1/4 cup Sherry vinegar
  • 1 tablespoon harissa paste
  • 1/2 tablespoon whole grain mustard
  • 1 Fresno chili, sliced thinly   
  • Salt & pepper to taste

  1. Pre-heat grill to medium heat. Pat steaks dry with a paper towel and season generously with salt and pepper.  
  2. Place steaks on the grill and cook for 5-6 minutes on each side until a final internal temperature of 145°F as measured by a meat thermometer. Remove steaks and allow them to rest on a clean plate. 
  3. Turn grill to medium high heat and place a cast iron pan on the grates. Toss the cut eggplant in a bowl with olive oil, salt and pepper. Add a small amount of olive oil to the cast iron pan and place the eggplant cut side down onto the surface of the hot pan.   
  4. Cook until the eggplant has softened, and a nice sear has formed on the cut surface. Remove and place back into the bowl and drizzle with Harissa-Fresno vinaigrette (recipe below) and chopped parsley leaves. Toss to mix, taste and re-season if necessary.  
  5. Lightly fry chopped parsley leaves for the garnish. 
  6. Place rested Ribeye Steaks on a plate alongside some of the dressed, charred eggplant. Spoon the Harissa-Fresno Vinaigrette (recipe below) over top, garnish with fried chopped parsley and enjoy!
Harissa-Fresno Vinaigrette:

  1. In a medium bowl, combine the olive oil, garlic cloves, honey, sherry vinegar, harissa paste and whole grain mustard and whisk to combine. Fold in the sliced Fresno chili and season with salt and pepper to taste. 

Nutrition information per serving, 4 servings: 599 Calories; 38.5 g Total Fat (8.1 g Saturated Fat; 0.3 g Trans Fat; 3.3 g Polyunsaturated Fat; 24.3 g Monounsaturated Fat); 114 mg Cholesterol; 229 mg Sodium; 23.5 g Total Carbohydrate; 1.1 g Dietary Fiber; 19.5 g Total Sugars; 17.2 g Added Sugars; 37.5 g Protein; 31.5 mg Calcium; 3.3 mg Iron; 537 mg Potassium; 0.4 mg Riboflavin; 15.3 mg Niacin; 0.9 mg Vitamin B6; 2.3 mcg Vitamin B12; 229 mg Phosphorus; 7.1 mg Zinc; 43.1 mcg Selenium; 82.4 mg Choline

Chef Brooke Williamson

Chef's Tip

Fairy Tale eggplants are a mini, sweet and tender lavender skinned eggplant and are usually no more than 4” in length. If you cannot find these at your local store or Farmer’s Market - slice Japanese eggplant into 1” - 1-1/2” rounds. Flavor is most important here - seek out varieties that are sweet versus those that tend to have a more bitter flavor profile.