Recipe by Eat Your Vegetables!
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.
Top Review by *Parsley*
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!
- 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
Directions See How It's Made
- 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.