EGGPLANT STEAKS
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 for until 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 of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.
EGGPLANT STEAKS WITH CHICKPEAS, FETA CHEESE AND BLACK OLIVES
These are a really good quick meal to make in the summertime when local farms have fresh eggplant and tomatoes coming in. The topping given is a suggestion, but there are certainly many more ways to enjoy this dish. Start out with the eggplant steaks and then top with what sounds good to you.
Provided by Eat Your Vegetables
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the Balsamic Marinade: combine the first 5 ingredients, slowly adding the oil and stirring briskly to combine well. Set aside.
- Prepare a hot charcoal fire or preheat a gas grill to medium-high. Place a vegetable grilling rack on the grill. Or preheat the broiler.
- To make the Eggplant steaks: cut the eggplant lengthwise into four 1/2" slices to resemble steaks. Brush the steaks with the marinade.
- Grill or broil the eggplant for 2 minutes on each side, or until tender but not soft. Remove from the heat, and place 1 steak on each serving plate.
- Put the chickpeas, tomatoes, feta, olives and oregano in a bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade, and stir again.
- Toast or grill the pita bread, cut into pie-shaped wedges and set aside.
- Spoon 1 or 2 scoops of the tomato-olive mixture onto each eggplant steak with some mixture pooling onto the plate. Sprinkle with vinegar, place several pita wedes on the plate, and serve.
Nutrition Facts : Calories 468.9, Fat 17.1, SaturatedFat 6, Cholesterol 26.8, Sodium 1281.1, Carbohydrate 64.6, Fiber 11.9, Sugar 8.2, Protein 16.4
ROASTED EGGPLANT WITH SPICED CHICKPEAS
Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.
Provided by Julia Moskin
Categories dinner, weekday, main course
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick). Combine the 1/4 cup olive oil and the peanut oil. Brush eggplant slices on both sides with the mixture, then place on pans. Roast, flipping once, until golden brown on both sides, about 15 minutes total. Set aside.
- In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent, about 10 minutes. Add tomatoes, spices and molasses, and bring to a simmer. Add sugar, salt and pepper to taste. (The amount of sugar will depend on the tomatoes' sweetness; there should be a hint of sweetness in the mixture.) Simmer until slightly thickened, about 15 minutes. Add chickpeas and cook until thick, 5 to 10 minutes more. Stir in half the pine nuts and set aside.
- To serve, place a slice of eggplant on a platter and spoon tomato-chickpea mixture onto the wide end of the slice. Fold the narrower end of the slice over to cover the filling and place a mint leaf on top. Repeat with remaining slices and garnish with remaining pine nuts. Serve cold or at room temperature, topping each piece with a dollop of yogurt, if using.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 18 grams
EGGPLANT STEAKS
This is from the Good Eats show with Alton Brown. I saw this made on TV the other night and cannot wait to try it. I wanted to put it here at my favorite recipe site, so I can save it. I think this would be great to do on the grill.
Provided by Beverly292
Categories Vegetable
Time 30m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 10
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
CHICKPEA, FETA, AND OLIVE SALAD
I found this on foodbycountry.com. I'm posting it for ZWT 6. Morocco North Africa Note: Does not include chilling time.
Provided by CJAY8248
Categories Vegetable
Time 10m
Yield 8 salads, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the chickpeas in a bowl and add the feta cheese cubes.
- Cut the tomatoes in half if necessary, to make them bite-sized.
- Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
- Combine dressing ingredients in a small bowl.
- Pour over chickpea mixture, toss gently, and chill.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 278.4, Fat 14.5, SaturatedFat 4.2, Cholesterol 16.8, Sodium 581.2, Carbohydrate 30.2, Fiber 5.6, Sugar 4.5, Protein 8.4
EGGPLANT SALAD WITH CHICKPEAS AND FETA
The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together lemon juice, oil, salt, and ground pepper.
- Add Basic Roasted Eggplant, chickpeas, feta cheese, and chopped mint leaves; toss to combine.
Nutrition Facts : Calories 256 g, Fat 16 g, Fiber 9 g, Protein 7 g
SHEET-PAN FETA WITH CHICKPEAS AND TOMATOES
In a spread of Greek appetizers, or meze, there's often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.
Provided by Ali Slagle
Categories easy, beans, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)
EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS
Categories Olive Broil Vegetarian High Fiber Feta Eggplant Chickpea Bell Pepper Oregano Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
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.
PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE
Categories Cheese Olive Pasta Vegetable Sauté Vegetarian Dinner Feta Eggplant Fall Spring Summer Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
- Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.
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