Prep 15 mins
Cook 15 mins
These are a really good quick meal to make in the summertime when local farms have fresh eggplant and tomatoes coming in. The topping given is a suggestion, but there are certainly many more ways to enjoy this dish. Start out with the eggplant steaks and then top with what sounds good to you.
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari soy sauce
- 2 garlic cloves, minced
- 1⁄4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 large eggplant
- 1 (15 ounce) can chickpeas, drained
- 4 ounces feta cheese, crumbled
- 1⁄2 cup black olives, pitted
- 2 medium tomatoes, diced
- 2 tablespoons fresh oregano or 2 tablespoons parsley
- salt and pepper
- 4 (6 1/2 inch) pita bread
- 4 teaspoons balsamic vinegar
- To make the Balsamic Marinade: combine the first 5 ingredients, slowly adding the oil and stirring briskly to combine well. Set aside.
- Prepare a hot charcoal fire or preheat a gas grill to medium-high. Place a vegetable grilling rack on the grill. Or preheat the broiler.
- To make the Eggplant steaks: cut the eggplant lengthwise into four 1/2" slices to resemble steaks. Brush the steaks with the marinade.
- Grill or broil the eggplant for 2 minutes on each side, or until tender but not soft. Remove from the heat, and place 1 steak on each serving plate.
- Put the chickpeas, tomatoes, feta, olives and oregano in a bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade, and stir again.
- Toast or grill the pita bread, cut into pie-shaped wedges and set aside.
- Spoon 1 or 2 scoops of the tomato-olive mixture onto each eggplant steak with some mixture pooling onto the plate. Sprinkle with vinegar, place several pita wedes on the plate, and serve.
This is a fabulous, unique salad! It's so tasty and makes a great light meal. I love to find different uses for eggplant. I made this exactly as written, using the fresh parsley, and loved it. I may add chopped red onion or even some green olives next time, but honestly, it's perfect just as it is. Thanx for posting!
Found this recipe in the Vegetarian Times and it was really good. The topping with the chickpeas was especially delicious. We used kalamata olives and skipped the pitas. DH thought something detracted once we put the whole dish together (from our bites of the topping while the eggplant broiled). He thinks maybe we will skip the drizzle of balsamic at the end. We will make this again.
I did a lot to this:first of all,I just did the e.steaks+marinade,+tripled the marinade,also BAKED the steaks@450 instead of broiling them, the were softer, but delicious!! I then served the steaks on sauced+spiced spaghetti. ALL IN ALL IT TASTED GREAT!!!!!!!!!!!!!!!