Best Eggplant Steaks With Chickpeas Feta Cheese And Black Olives Recipes

Eggplant Steaks image

Provided by Beverly292

Categories Vegetable

Time 30m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 10

1/4 cup Worcestershire sauce
1/4 cup thick steak sauce
1/2 cup olive oil
2 tablespoons honey
2 teaspoons apple cider vinegar
kosher salt & fresh ground pepper
8 slices eggplants, slices purged with (1/2 inch slices)
salt
1 cup grated parmesan cheese
3 tablespoons chopped parsley (optional)

Steps:

In a small bowl whisk together the worcestershire, steak sauce, olive oil, honey, and apple cider vinegar.
Season with salt and pepper.
Pat your eggplant dry with paper towels.
With a pastry brush apply the sauce to both sides of the eggplant.
Place eggplant rounds onto a sheet tray fitted with a rack.
Place the tray under the broiler until the eggplant is nicely browned, approximately 2 minutes.
Turn slices over and place back under broiler to brown the other side.
Generously sprinkle freshly grated parmesan over all the slices.
Place back under the broiler for 1 minute to nicely brown the cheese.
Serve plain or sprinkle with freshly chopped parsley.

Nutrition Facts : Calories 390.4, Fat 34.1, SaturatedFat 8.1, Cholesterol 22, Sodium 551.8, Carbohydrate 13, Sugar 10.6, Protein 9.7

Eggplant Steaks with Salad of Roasted Peppers, Olives, Feta and Garbanzo Beans image

Yield Makes 6 servings

Number Of Ingredients 12

2 large red bell peppers
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-pound eggplant
Fresh oregano sprigs
4 6-inch-diameter pita breads, cut into wedges, lightly toasted

Steps:

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. 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.
Preheat broiler. 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.