Eggplant Steak with Chickpeas, Roasted Red Peppers, Feta Cheese and Black Olives

[Guest guest]

Eggplant Steak with Chickpeas, Roasted Red Peppers,

Feta Cheese and Black Olives

Serves 4

 

This inventive recipe with its bold flavors evokes

images of the Mediterranean.

 

 

 

Balsamic Marinade (see recipe)

1 large eggplant, about 1 lb.

1 ½ cups chickpeas, drained

2 medium-sized red peppers, roasted, peeled, seeded

and cubed

¼ lb. feta cheese, cubed or crumbled

½ cup pitted black olives, preferably Greek or

Moroccan

2 Tbs. chopped fresh oregano or Italian parsley

Sea salt and freshly ground black pepper to taste

4 (6½-inch round) pita breads

4 tsp. balsamic vinegar

1 bunch fresh oregano as garnish

 

Balsamic Marinade

1 Tbs. balsamic vinegar

1 Tbs. tamari soy sauce

2 cloves garlic, minced

¼ tsp. freshly ground black pepper

2 Tbs. olive oil

1. To make marinade, combine ingredients, slowly

adding olive oil and stirring briskly to combine well.

Set aside.

2. Preheat grill or broiler.

3. Cut eggplant lengthwise into four ½-inch-thick

slices to resemble steaks. Brush “steaks†with

marinade.

4. 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.

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 some

marinade and stir again. Toast or grill pita bread and

cut into pie-shaped wedges and set aside.

6. 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.

 

Wine Suggestion

A big, balanced American Chardonnay such as Stony Hill

is perfect. If you prefer red, consider the Côte de

Rhone or

 

PER Serving: 460 CAL; 18 G PROT; 16 G TOTAL FAT (4

SAT. FAT); 65 G CARB.; 10 MG CHOL; 1060 MG SOD.; 10 G

FIBER

 

 

 

 

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