Cookwith - Groovy 70s California Dinner Platter: Eggplant “Steak” with Lemon-Herb Gremolata, Par-Coo
This dinner is a love letter to the lush, playful soul of California in the 1970s—think bold flavors, vibrant colors, and a little bit of funk. Eggplant “s...
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Cooking tools:
- Serving platter
- Chef's knife
- Cutting board
- Microplane
- Peeler
- Skillet
- Baking sheet
- Oven
- Stove
- Saucepan
- Colander
- Mixing bowl
- Measuring spoon
- Tongs
- Spatula
- Paper towel
Ingredients
- 2 large eggplants, sliced into 1-inch thick rounds
- 2 large zucchini, shaved into ribbons with a peeler
- 1 cup cooked chickpeas, patted dry
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt
- black pepper
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
- 2 cloves garlic, minced
- 1/2 tsp chili flakes (optional)
- 1/2 cup vegan yogurt (unsweetened, for serving)
- 1 tbsp capers, chopped (optional, for garnish)
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