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  • Eggplant Steak With Chickpeas, Peppers, Feta, Black Olives

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    Eggplant Steak With Chickpeas, Peppers, Feta, Black Olives
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Balsamic Marinade (listed below)
    • 1 Tbsp. balsamic vinegar
    • 1 Tbsp. tamari soy sauce
    • 2 x garlic cloves chopped
    • 1/4 tsp freshly-grnd black pepper
    • 2 Tbsp. extra virgin olive oil
    • 1 lrg eggplant - (abt 1 lb)
    • 1 1/2 c. chickpeas liquid removed
    • 2 med red peppers roasted, peeled, seeded and cubed
    • 1/4 lb feta cheese cubed, crumbled
    • 1/2 c. pitted black olives (preferably Greek or possibly Moroccan)
    • 2 Tbsp. minced fresh oregano (or possibly Italian parsley) Sea salt to taste Freshly-grnd black pepper to taste
    • 4 x pita breads - (6 1/2" dia)
    • 4 tsp balsamic vinegar
    • 1 bn fresh oregano as garnish
    • 1 Tbsp. balsamic vinegar
    • 1 Tbsp. tamari soy sauce
    • 2 x garlic cloves chopped
    • 1/4 tsp freshly-grnd black pepper
    • 2 Tbsp. extra virgin olive oil

    Directions

    1. To make marinade, combine ingredients, slowly adding extra virgin olive oil and stirring briskly to combine well. Set aside.
    2. Preheat grill or possibly broiler.
    3. Cut eggplant lengthwise into four 1/2-inch-thick slices to resemble steaks. Brush "steaks" with marinade.
    4. Grill or possibly broil eggplant for 2 min on each side, or possibly till tender but not soft. Remove from heat and place 1 steak on each serving plate.
    5. 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 in some marinade and stir again. Toast or possibly grill pita bread and cut into pie-shaped wedges and set aside.
    6. Spoon 1 or possibly 2 scoops of pepper-olive mix on eggplant steak with some mix 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 till used up, making sure pepper-olive mix spills over top of eggplant and onto plate. Serve immediately.
    7. This recipe yields 4 servings.
    8. Wine Suggestion: A big, balanced American Chardonnay such as Stony Hill is perfect. If you prefer red, consider the Cote de Rhone.
    9. Description: "This inventive recipe with its bold flavors evokes images of the Mediterranean."

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