Savory Eggplant 'Steak' with Herb Butter

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Thick eggplant slices seared until golden and topped with a fragrant butter sauce infused with fresh herbs. A satisfying low-carb main that mimics steak texture. This American-inspired keto recipe (low-carb), ready in about 35 minutes, pairs eggplant, avocado oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 12 oz) eggplant
• 2 tbsp avocado oil
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1 tbsp, finely chopped fresh parsley
• 1 clove, minced garlic
• 1/4 tsp sea salt
• 1/8 tsp black pepper

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Slice eggplant lengthwise into 1/2-inch thick planks, discarding any tough ends.
2. Step 2: Heat avocado oil in a large oven-safe skillet over medium-high heat until shimmering. Add eggplant slices and sear for 3 minutes per side until deeply golden brown.
3. Step 3: Transfer skillet to oven and roast for 12-15 minutes until tender. Remove and set aside.
4. Step 4: In a small saucepan over low heat, melt butter. Add garlic and thyme, cooking for 1 minute until fragrant but not browned.
5. Step 5: Stir in parsley, salt, and pepper. Drizzle sauce over eggplant slices immediately before serving.