Eggplant Steak With Chickpeas, Peppers, Feta, Black Olives

Recipe Ingredients

		Balsamic Marinade - (listed below)
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Tamari soy sauce
2		Garlic cloves - minced
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Eggplant - (abt 1 lb) (large)
1 1/2 cups	355ml	Chickpeas - drained
2 cups	474ml	Red peppers - roasted, peeled, (medium)
		Seeded and cubed
1/4 lb	113g / 4oz	Feta cheese - cubed, crumbled
1/2 cup	118ml	Pitted black olives
		= (preferably Greek or Moroccan)
2 tablespoons	30ml	Chopped fresh oregano
		= (or Italian parsley)
		Sea salt - to taste
		Freshly-ground black pepper - to taste
4		Pita breads - (6 1/2" dia)
4 teaspoons	20ml	Balsamic vinegar
1		Fresh oregano - as garnish
		Balsamic Marinade
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Tamari soy sauce
2		Garlic cloves - minced
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Olive oil

Recipe Instructions

To make marinade, combine ingredients, slowly adding olive oil and stirring briskly to combine well. Set aside.

Preheat grill or broiler.

Cut eggplant lengthwise into four 1/2-inch-thick slices to resemble steaks. Brush "steaks" with marinade.

Grill or broil eggplant for 2 minutes on each side, or until tender but not soft. Remove from heat and place 1 steak on each serving plate.

Place chickpeas, red peppers, feta, black olives and oregano in small bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade and stir again. Toast or grill pita bread and cut into pie-shaped wedges and set aside.

Spoon 1 or 2 scoops of pepper-olive mixture on eggplant steak with some mixture pooling onto plate. Sprinkle with balsamic vinegar, place several pita wedges on plate and garnish eggplant with several sprigs fresh oregano. Repeat with remaining ingredients until used up, making sure pepper-olive mixture spills over top of eggplant and onto plate. Serve immediately.

This recipe yields 4 servings.

Per Serving: 460 Cal; 18g Prot; 16g Total Fat (4 Sat. Fat); 65g Carb.; 10mg Chol; 1060mg Sod.; 10g Fiber.

Wine Suggestion: A big, balanced American Chardonnay such as Stony Hill is perfect. If you prefer red, consider the Cnte de Rhone.

Description:

"This inventive recipe with its bold flavors evokes images of the Mediterranean."

Source:
Vegetarian Times, August 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.