In many vegetarian recipes, mushrooms are used similarly to meat. They're marinated, grilled, sautéed, broiled, and turned into burgers. Like mushrooms, eggplant is an incredibly versatile vegetable that can be prepared using many culinary techniques.
In this recipe, thick-cut eggplant steaks are coated with a garlic balsamic vinaigrette. Served with a hearty mixture of garbanzos, roasted red peppers, black olives, and feta, this exceptional meal is a must-make, so get the recipe: read more.
Balsamic Marinade Serves 4.
1 Tbs. balsamic vinegar
1 Tbs. low-sodium tamari or soy sauce
2 cloves garlic, minced
¼ tsp. freshly ground black pepper
2 Tbs. olive oil
1 large eggplant, about 1 lb.
1 ½ cups chickpeas, drained
2 medium-sized red peppers, roasted, peeled, seeded and cubed, or 2 roasted red peppers from jar
¼ lb. feta cheese, cubed or crumbled
½ 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 (6½-inch round) pita breads
4 tsp. balsamic vinegar
1 bunch fresh oregano as garnish