Eggplant Steak Frites with Chimichurri

Ingredients

• 1 1/4 c. packed fresh parsley leaves
• 3 tbsp. packed fresh oregano leaves
• 2 garlic cloves, chopped
• 1/3 c. extra-virgin olive oil
• 1/4 c. red wine vinegar
• 1/2 tsp. red pepper flakes
• Kosher salt
• 1 large eggplant (about 1 ½ pounds), trimmed, sliced lengthwise 1/4-inch thick
• 1 1/2 tsp. kosher salt
• 2 tbsp. extra-virgin olive oil
• Freshly ground black pepper
• 4 medium russet potatoes, scrubbed and cut into ½-inch wedges
• 1 tsp. kosher salt
• 2 tbsp. extra-virgin olive oil

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