Eggplant Steak with Chickpeas, Roasted Capsicum
This summer twist to the traditional barbecue is packed with Free Food veggies (such as eggplant and capsicum), protein from the chickpeas and feta, and served with warmed pita bread for a high-fibre balanced meal. With social gatherings fast approaching, you can double, triple or quadruple this recipe to suit a crowd. Enjoy!
Serves: 2
Ingredients:
For Balsamic Marinade
- 2 tsp balsamic vinegar
- 2 tsp low salt tamari or soy sauce
- ¼ tsp ground black pepper
- 1 tbsp olive oil
For Eggplant Steaks and Topping
- 1 large eggplant* (approx. 400-500g)
- 1 cup canned chickpeas, drained
- Olive oil spray
- 2 medium red capsicum, deseeded and cut into thick strips
- 50g feta cheese
- 1 punnet cherry or grape tomatoes, halved
- 2 medium pita breads
- 2 tsp balsamic vinegar
- 1 tbsp oregano* or basil, chopped
Method:
- To make balsamic marinade, add ingredients in a bowl and whisk to combine. Set aside.
- Preheat grill on high heat. Cut eggplant lengthwise into 4 x 1cm (1/2-inch) thick slices. Brush eggplant “steaks” with prepared marinade.
- Spray capsicum strips with olive oil and cook on hot grill for 4-5 minutes on each side or until tender and skin blisters. Place grilled capsicum aside on a plate to cool down enough to dice.
- Add eggplant to grill and cook for 2 minutes on each side or until tender. Place “steaks” on serving plates.
- Add chickpeas, diced capsicum, feta, tomatoes, oregano/basil and black pepper in a small bowl and mix well. Add 1-2 tsp of remaining marinade and toss through.
- Spray pita bread with olive oil spray and warm on the grill. Cut into wedges.
- Spoon chickpea-capsicum mixture onto each eggplant steak and drizzle with balsamic vinegar. Serve with pita bread.
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