Eggplant Steaks with Salad of Roasted Peppers, Oliv

Name: Eggplant Steaks with Salad of Roasted Peppers, Olives, Feta and Garbanzo Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Char bell peppers over gas flame or in broiler until blackened on all sides.
2
Enclose in bag; let stand 10 minutes.
3
Peel and seed peppers.
4
Cut into 1/2-inch pieces.
5
Transfer to large bowl.
6
Add beans, olives, cheese and chopped oregano; toss to combine.
7
Season salad with salt and pepper.
8
Whisk vinegar, garlic and soy sauce in small bowl.
9
Gradually whisk in oil.
10
Season dressing with salt and pepper.
11
Preheat broiler.
12
Cut six 1/2-inch-thick lengthwise slices from center of eggplant.
13
Arrange eggplant on baking sheet.
14
Brush both sides of eggplant with some of dressing.
15
Sprinkle with salt and pepper.
16
Broil until golden, about 2 minutes per side.
17
Place 1 eggplant slice on each plate.
18
Spoon salad over.
19
Drizzle with dressing.
20
Garnish with oregano.
21
Serve with pita.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant Steaks with Salad of Roasted Peppers, Olives, Feta and Garbanzo Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions