[blindweightwatcher] George Foreman Eggplant Steak with Chickpeas, Roasted Red Peppers, Feta Cheese and Black Olives

From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
To: <blindweightwatcher@xxxxxxxxxxxxx>
Date: Sat, 20 Jun 2009 08:29:44 -0500

George Foreman Eggplant Steak with Chickpeas, Roasted Red Peppers, Feta Cheese 
and Black Olives

Balsamic Marinade

1 Tbs. balsamic vinegar

1 Tbs. tamari soy sauce

2 cloves garlic, minced

1/4 tsp. freshly ground black pepper

2 Tbs. Olive oil

 

1 large eggplant, about 1 lb.

1 1/2 cups chickpeas, drained

2 medium-sized red peppers, roasted, 

peeled, seeded and cubed

1/4 lb. feta cheese, cubed or crumbled

1/2 cup pitted black olives, preferably 

Greek or Moroccan

2 Tbs. chopped fresh oregano or Italian parsley

Sea salt and freshly ground black pepper to taste

4 (6 1/2-inch round) pita breads

4 tsp. balsamic vinegar

1 bunch fresh oregano as garnish

 

To make marinade, combine ingredients, slowly adding 

Olive oil and stirring briskly to combine well. Set aside. 

 

Brush or wipe your GFG with cooking oil 

and preheat. Please, do not use an aerosol 

(can) spray. Your grill will last a lot longer, 

and will thank-you for it. Also, by not using 

an aerosol spray you will be doing your part 

to go green, and help the environment.

 

Cut eggplant lengthwise into four ½-inch-thick slices 

to resemble steaks. Brush "steaks" with marinade. 

Place eggplant in the grill and cook for 2 minutes, or 

until tender but not soft. Remove from heat and place 

1 steak on each serving plate. 

 

Place chickpeas, red peppers, feta, black olives and 

oregano in small bowl. Season to taste with salt and 

pepper, and stir to combine well. Add some marinade 

and stir again. Toast or grill pita bread and cut into 

pie-shaped wedges and set aside. 

 

Spoon 1 or 2 scoops of pepper-olive mixture on 

eggplant steak with some mixture pooling onto plate. 

Sprinkle with balsamic vinegar, place several pita wedges 

on plate and garnish eggplant with several sprigs fresh 

oregano. Repeat with remaining ingredients until used 

up, making sure pepper-olive mixture spills over top of 

eggplant and onto plate. Serve immediately.

[blindweightwatcher] George Foreman Eggplant Steak with Chickpeas, Roasted Red Peppers, Feta Cheese and Black Olives

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