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Eggplant Steak with Chickpeas, Roasted Red Peppers, Feta Cheese
and Black Olives
Serves 4
Ingredients:
1 large eggplant, about 1 pound
Balsamic Marinade
Chickpeas - 1 can drained chickpeas or 1/2 cup dried, cooked chickpeas
2 medium red peppers, roasted, peeled, seeded and cut into cubes
1/4 pound feta cheese, cut into small cubes or crumbled
1/2 cup black olives, pitted, preferably Greek or Moroccan
2 tablespoons chopped fresh oregano or flat leaf parsley
sea salt and freshly ground black pepper
4 pita breads
4 teaspoons balsamic vinegar
1 bunch fresh oregano as garnish
Balsamic Marinade for the Eggplant Steaks
1 tablespoon balsamic vinegar
1 tablespoon tamari
2 cloves garlic, finely minced
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
Put the vinegar, tamari, garlic and pepper into a small bowl and whisk with a fork.
Slowly add the olive oil, stirring until completely blended.
Directions:
Preheat grill or broiler.
Cut the eggplant lengthwise into 1/2 inch thick slices, to resemble a steak.
Brush the steaks with balsamic marinade.
Grill or broil for 2 minutes on each side, or until tender but not soft.
Put the cooked chickpeas, red peppers, feta, black olives and oregano in a small bowl.
Season to taste with salt and pepper and stir to combine. Add some of the marinade.
Toast or grill the pita bread and cut into pie-shaped wedges.
To Assemble:
Place an eggplant steak on each of 4 large warm dinner size plates.
Drape 1 or 2 spoonfuls of the pepper, olive and feta salad off the eggplant onto the plate.
Sprinkle with balsamic vinegar.
Garnish with a small bouquet of fresh oregano and several of the pita wedges.
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