Ingredients for Eggplant Steaks With Chickpeas Feta Cheese And Black Olives
- Balsamic Vinegar
- Tamari Soy Sauce
- Garlic Cloves
- Black Pepper
- Olive Oil
- 1 large eggplant, sliced into 1-inch thick steaks
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 ounces feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
- 2 medium tomatoes, sliced
- Fresh Oregano
- Salt And Pepper
- Pita Bread
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How to Make Eggplant Steaks With Chickpeas Feta Cheese And Black Olives
- Preheat your oven to 400°F (200°C).
- Brush both sides of the eggplant steaks with olive oil and season generously with salt, pepper, oregano, and garlic powder.
- Arrange the eggplant steaks on a baking sheet.
- Roast for 15-20 minutes, flipping halfway through, until tender and slightly browned.
- While the eggplant is roasting, prepare your topping. In a bowl, combine the rinsed chickpeas, crumbled feta cheese, and halved Kalamata olives.
- Once the eggplant is cooked, top each steak with the chickpea, feta, and olive mixture.
- Top with sliced tomatoes if desired.
- Return to the oven for 5 minutes, or until the cheese is warmed through and slightly melted.
- Garnish with fresh basil leaves before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
32g
Fat
29g
Carbs
21g
