From the share:
1 large eggplant
2 garlic cloves, minced
From your garden:
2 tbsp. fresh oregano or 2 tbsp. parsley
From your kitchen:
1 tbsp. balsamic vinegar
1 tbsp. tamari soy sauce
1/4 tsp. black pepper, freshly ground
2 tbsp. olive oil
1 (15 oz.) can chickpeas, drained
4 oz. feta cheese, crumbled
1/2 cup black olives, pitted
2 medium tomatoes, diced
Salt and pepper
4 (6 1/2 inch) pita bread
4 tsp. 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 wedges on the plate, and serve.
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