Ingredients
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1 tablespoon balsamic vinegar
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1 tablespoon tamari soy sauce
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2 garlic cloves, minced
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1/4 teaspoon black pepper, freshly ground
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2 tablespoons olive oil
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1 large eggplant
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1 (15 ounce) can chickpeas, drained
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4 ounces feta cheese, crumbled
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1/2 cup black olives, pitted
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2 medium tomatoes, diced
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2 tablespoons fresh oregano or 2 tablespoons parsley
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salt and pepper
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4 (6 1/2 inch) pita bread
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4 teaspoons balsamic vinegar
Instructions
- 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.