directions
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1
Peel eggplant and slice lengthwise into six (1/2-inch thick) slices
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2
Peel roasted peppers and cut into medium dice
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3
Cut olives in half lengthwise
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4
Remove oregano leaves and mince
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5
Peel and mince garlic
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6
In a large bowl toss roasted peppers with garbanzos, olives, feta and oregano
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7
Whisk together balsamic vinegar, garlic and soy sauce
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8
Gradually whisk in olive oil
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9
Season with salt and pepper
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10
Brush eggplant slices with some of the dressing and grill, 4 to 5 minutes per side
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11
Toss remaining dressing into salad and spoon over eggplant steaks to serve.
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