ROASTED EGGPLANT STEAKS TOPPED WITH GARBANZO BEAN AND ROASTED PEPPER SALAD
ingredients
- 1 (1-1/2 pound) eggplant
- 2 roasted red bell peppers
- 1/2 cup pitted Kalamata olives
- 1 small bunch fresh oregano
- 6 cloves garlic
- 1 (15 ounce) can garbanzo beans,
- rinsed and drained
- 4 ounces feta cheese, crumbled
- 1/4 cup balsamic vinegar
- 4 teaspoons soy sauce
- 1/2 cup olive oil
directions
-
1
Peel eggplant and slice lengthwise into six (1/2-inch thick) slices
-
2
Peel roasted peppers and cut into medium dice
-
3
Cut olives in half lengthwise
-
4
Remove oregano leaves and mince
-
5
Peel and mince garlic
-
6
In a large bowl toss roasted peppers with garbanzos, olives, feta and oregano
-
7
Whisk together balsamic vinegar, garlic and soy sauce
-
8
Gradually whisk in olive oil
-
9
Season with salt and pepper
-
10
Brush eggplant slices with some of the dressing and grill, 4 to 5 minutes per side
-
11
Toss remaining dressing into salad and spoon over eggplant steaks to serve.