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.”

Ingredients Nutrition


  1. To make the Balsamic Marinade: combine the first 5 ingredients, slowly adding the oil and stirring briskly to combine well. Set aside.
  2. 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.
  3. To make the Eggplant steaks: cut the eggplant lengthwise into four 1/2" slices to resemble steaks. Brush the steaks with the marinade.
  4. 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.
  5. 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.
  6. Toast or grill the pita bread, cut into pie-shaped wedges and set aside.
  7. 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.

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