Eggplant Steaks With Chickpeas, Feta Cheese And Black Olives - cooking recipe
Ingredients
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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
Preparation
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To make the Balsamic Marinade: combine the first 5 ingredients, slowly adding the oil and stirring briskly to combine well. Set aside.
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.
To make the Eggplant steaks: cut the eggplant lengthwise into four 1/2\" slices to resemble steaks. Brush the steaks with the marinade.
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.
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.
Toast or grill the pita bread, cut into pie-shaped wedges and set aside.
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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