nutritional information

Per Serving:

  • 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

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

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
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. low-sodium tamari or soy sauce
  • 2 cloves garlic, minced
  • ¼ tsp. freshly ground black pepper
  • 2 Tbs. olive oil
Eggplant Steaks
  • 1 large eggplant, about 1 lb.
  • 1 ½ cups chickpeas, drained
  • 2 medium-sized red peppers, roasted, peeled, seeded and cubed, or 2 roasted red peppers from jar
  • 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

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.

August 2002

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comments

Eggplant steak

Mark - 2014-07-18 21:24:23

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

shea - 2013-11-08 18:45:35

love these combos

shea - 2013-11-08 18:43:07

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!

Kerry Maxwell - 2013-03-07 18:45:51

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

Marie Pope - 2012-09-25 02:13:38

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

Cynthia Pittmann - 2010-07-22 19:46:11

This was delicious

Doris Kirk - 2009-08-25 14:35:29

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.

Ellie - 2009-08-20 22:59:34

Very yummy! Used basil instead of oregano or parsley.

Kim - 2009-08-18 21:40:56

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

Veggie Diva - 2011-09-07 23:32:36