Skip to main content

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

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

Ingredients: 

Ingredient Set Name: 

Balsamic Marinade

Ingredients: 

Ingredient Line: 
1 Tbs. balsamic vinegar
Ingredient Line: 
1 Tbs. low-sodium tamari or soy sauce
Ingredient Line: 
2 cloves garlic, minced
Ingredient Line: 
¼ tsp. freshly ground black pepper
Ingredient Line: 
2 Tbs. olive oil

Ingredient Set Name: 

Eggplant Steaks

Ingredients: 

Ingredient Line: 
1 large eggplant, about 1 lb.
Ingredient Line: 
1 ½ cups chickpeas, drained
Ingredient Line: 
2 medium-sized red peppers, roasted, peeled, seeded and cubed, or 2 roasted red peppers from jar
Ingredient Line: 
¼ lb. feta cheese, cubed or crumbled
Ingredient Line: 
½ cup pitted black olives, preferably Greek or Moroccan
Ingredient Line: 
2 Tbs. chopped fresh oregano or Italian parsley
Ingredient Line: 
4 (6½-inch round) pita breads
Ingredient Line: 
4 tsp. balsamic vinegar
Ingredient Line: 
1 bunch fresh oregano as garnish

Instructions: 

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.

Nutrition Information: 

Calories: 
460
Protein: 
18 g
Total Fat: 
16 g
Saturated Fat: 
4 g
Carbohydrates: 
65 g
Cholesterol: 
10 mg
Sodium: 
760 mg
Fiber: 
10 g
Sugar: 
g
Yield: 
Serves 4

Comments on this Recipe

I did mine on a George Foreman grill, but I actually slathered the oil, vinegar, soy sauce, pepper and garlic powder on the eggplant before grilling. Then I drizzled them with more balsamic vinegar. http://www.veggiediva.com

Very yummy! Used basil instead of oregano or parsley.

Very tasty, but I grilled it on a cast iron skillet-grill, and it definitely took longer than 2 minutes per side, just as a warning.

This was delicious

Enjoyed the eggplant steaks! I added chopped fresh from the garden tomato, and substituted fresh basil for the oregano.

Very tasty but needs more mariande. Also might let eggplant sit in marinade 30 minutes to infuse more into the "steak".

Was inspired by this to make a sandwich version. Prepared eggplant as above, spread humus on both sides of a sliced section of crusty baguette and homemade tapenade on the top half. In goes eggplant, feta, roasted red peppers and fresh basil, then stuck it in the oven for a few. Delicious!

love these combos

can’t wait to try. i think the sandwich comment sounds great

Eggplant steak

Sooo good. Let the salad marinate for a day.

Delicious! I agree with another poster who suggested doubling the marinade. I also took the suggestion of yet another poster and marinaded the eggplant slices in the marinade rather than brushing it on the slices. I used my George Foreman grill to cook the eggplant and it worked great for this dish. I substituted my homegrown dried oregano for the fresh using the same amount and it was perfect. Really loved this and definitely making it again.