Eggplant Steaks with Chickpeas, Roasted Red Peppers, Feta Cheese and Black Olives
1 large eggplant, about 1 lb.
1 ½ cups chickpeas, drained
2 medium-sized red peppers, roasted, peeled, and cubed, or 2 roasted red peppers from jar
¼ lb. feta cheese crumbled
½ cup pitted black olives
2 Tbs. chopped fresh oregano or parsley
4 (6½-inch round) pitta breads
2 tsp. balsamic vinegar
Fresh oregano / parsley as garnish
1 Tbs. balsamic vinegar
1 Tbs. Spice&Easy Ras el hanout
2 cloves garlic, minced
¼ tsp. freshly ground black pepper
2 Tbs. olive oil
To make marinade, combine ingredients, slowly adding olive oil and stirring briskly to combine well. Set aside.
Cut eggplant lengthwise into four ½-inch-thick slices to resemble steaks. Brush “steaks” with marinade.
Grill eggplant for 2 minutes on each side, or until tender. Remove from heat and place 1 steak on each serving plate.
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.
Spoon 1 or 2 scoops of pepper-olive mixture on eggplant steak with some mixture pooling onto plate. Sprinkle with balsamic vinegar, serve with toasted pitta wedges. Garnish with fresh oregano or parsley.