Eggplant Steaks with Salad of Roasted Peppers, Olives and Feta
2 large red bell peppers
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes.
1/2 cup drained canned garbanzo beans (chickpeas)
1/2 cup brine-cured black olives (such as, Kalamata) pitted, halved
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh oregano
1/4 cup balsamic vinegar
2 tablespoons minced garlic
4 teaspoons soy sauce
1/2 cup olive oil
1 1 1/2 pounds eggplant
fresh oregano sprigs
4 6 inch, pita breads, cut into wedges, lightly toasted
Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper. Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side.
Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing.
Garnish with oregano. Serve with pita.
Makes 6 servings.
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