Eggplant Steaks With Chickpeas, Feta Cheese and Black Olives |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are a really good quick meal to make in the summertime when local farms have fresh eggplant and tomatoes coming in. The topping given is a suggestion, but there are certainly many more ways to enjoy this dish. Start out with the eggplant steaks and then top with what sounds good to you. Ingredients:
1 tablespoon balsamic vinegar |
1 tablespoon tamari soy sauce |
2 garlic cloves, minced |
1/4 teaspoon black pepper, freshly ground |
2 tablespoons olive oil |
1 large eggplant |
1 (15 ounce) can chickpeas, drained |
4 ounces feta cheese, crumbled |
1/2 cup black olives, pitted |
2 medium tomatoes, diced |
2 tablespoons fresh oregano or 2 tablespoons parsley |
salt and pepper |
4 (6 1/2 inch) pita bread |
4 teaspoons balsamic vinegar |
Directions:
1. To make the Balsamic Marinade: combine the first 5 ingredients, slowly adding the oil and stirring briskly to combine well. Set aside.
2. Prepare a hot charcoal fire or preheat a gas grill to medium-high. Place a vegetable grilling rack on the grill. Or preheat the broiler.
3. To make the Eggplant steaks: cut the eggplant lengthwise into four 1/2 slices to resemble steaks. Brush the steaks with the marinade.
4. Grill or broil the eggplant for 2 minutes on each side, or until tender but not soft. Remove from the heat, and place 1 steak on each serving plate.
5. Put the chickpeas, tomatoes, feta, olives and oregano in a bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade, and stir again.
6. Toast or grill the pita bread, cut into pie-shaped wedges and set aside.
7. Spoon 1 or 2 scoops of the tomato-olive mixture onto each eggplant steak with some mixture pooling onto the plate. Sprinkle with vinegar, place several pita wedes on the plate, and serve.
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