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Fast & Easy Dinner: Eggplant Steak With Chickpeas

Fast & Easy Dinner: Eggplant Steak With Chickpeas

In many vegetarian recipes, mushrooms are used similarly to meat. They're marinated, grilled, sautéed, broiled, and turned into burgers. Like mushrooms, eggplant is an incredibly versatile vegetable that can be prepared using many culinary techniques.

In this recipe, thick-cut eggplant steaks are coated with a garlic balsamic vinaigrette. Served with a hearty mixture of garbanzos, roasted red peppers, black olives, and feta, this exceptional meal is a must-make, so get the recipe:

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Eggplant Steak With Chickpeas

Eggplant Steak With Chickpeas

Eggplant Steak With Chickpeas

Ingredients

  1. Balsamic Marinade
  2. 1 Tbs. balsamic vinegar
  3. 1 Tbs. low-sodium tamari or soy sauce
  4. 2 cloves garlic, minced
  5. ¼ tsp. freshly ground black pepper
  6. 2 Tbs. olive oil
  7. Eggplant Steaks
  8. 1 large eggplant, about 1 lb.
  9. 1 ½ cups chickpeas, drained
  10. 2 medium-sized red peppers, roasted, peeled, seeded and cubed, or 2 roasted red peppers from jar
  11. ¼ lb. feta cheese, cubed or crumbled
  12. ½ cup pitted black olives, preferably Greek or Moroccan
  13. 2 Tbs. chopped fresh oregano or Italian parsley
  14. Sea salt and freshly ground black pepper to taste
  15. 4 (6½-inch round) pita breads
  16. 4 tsp. balsamic vinegar
  17. 1 bunch fresh oregano as garnish

Directions

  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.
  6. Toast or grill pita bread and cut into pie-shaped wedges and set aside.
  7. Spoon 1 or 2 scoops of pepper-olive mixture on eggplant steak with some mixture pooling onto plate.
  8. Sprinkle with balsamic vinegar, place several pita wedges on plate and garnish eggplant with several sprigs fresh oregano.
  9. Repeat with remaining ingredients until used up, making sure pepper-olive mixture spills over top of eggplant and onto plate. Serve immediately.

Serves 4.

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