Opaa Steak with Crusted Grilled Eggplant

1 pound beef top round

8 ounces Opaa Zesty Greek Yogurt Dip

2 tablespoons mayonnaise

¼ cup crushed ruffled plain potato chips

¼ cup of grated parmesan cheese

1 tablespoon chopped parsley

1 medium eggplant, cut lengthwise into ½ inch thick slices

1 teaspoon salt

1 teaspoon pepper

½ cup olive oil, divided

2 medium tomatoes, thinly sliced

Balsamic vinegar glaze, for drizzling

Place the beef top round in a food safe plastic bag with half the Zesty Yogurt dip. Close bag securely and marinate in the refrigerator for 6 hours or as long as overnight.

Stir mayonnaise into the remaining yogurt, cover and refrigerate.

Heat grill to medium heat.

In small bowl, mix potato chips, cheese and parsley. Set aside.

Sprinkle eggplant with salt and pepper. Brush one side of the eggplant slices with some oil. Grill oiled side down of eggplant until bottom side is tender and grill marks appear. Brush other side of eggplant with more oil, turn over and top with tomatoes, cheese mixture and drizzle with olive oil. Cover and grill until tomatoes are tender (about 5 minutes).

Remove steaks from marinade. Discard remaining marinade. Season meat with salt and pepper and grill turning meat occasionally. Grill 12-14 minutes for medium-rare.

Place beef and eggplant on plate. Drizzle with balsamic vinegar and serve with remaining yogurt sauce for dipping.

Serves four.

Mario O. Portonova, Porte Brown LLC