Recipe info Category: Vegetarian Recipes Recipe: Eggplant Steak With Chickpeas Rating: 2.50 Contributor:

Eggplant Steak With Chickpeas 8 ounces spiral pasta (rotini or rotelle) 1 tablespoon light olive oil 1 large onion ; quartered, and thinly sliced 2 garlic cloves ; minced 1 medium bunch broccoli ; cut bite size 2 large ripe tomatoes ; diced 2 cups cooked adzuki beans - (to 2 1/2) = (from about 3/4 cup raw) 1 teaspoon freshly-grated ginger 2 tablespoon dark miso - (to 3) ; or to taste 1 tablespoon cornstarch or arrowroot 1 cup warm water 1 teaspoon dark sesame oil BALSAMIC MARINADE 1 tablespoon balsamic vinegar 1 tablespoon tamari soy sauce 2 garlic cloves ; minced 1 teaspoon freshly-ground black pepper 2 tablespoon olive oil To make marinade, combine ingredients, slowly adding olive oil and stirring briskly to combine well. Set aside. Preheat grill or broiler. Cut eggplant lengthwise into four 1/2-inch-thick slices to resemble steaks. Brush "steaks" with marinade. Grill or broil eggplant for 2 minutes on each side, 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. This recipe yields 4 servings. Per Serving: 460 Cal; 18g Prot; 16g Total Fat (4 Sat. Fat); 65g Carb.; 10mg Chol; 1060mg Sod.; 10g Fiber. Wine Suggestion: A big, balanced American Chardonnay such as Stony Hill is perfect. If you prefer red, consider the Côte de Rhone. Per Serving (excluding unknown items): 516 Calories; 26g Fat (44.0% calories from fat); 20g Protein; 54g Carbohydrate; 15g Dietary Fiber; 25mg Cholesterol; 987mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat. Serving Size: 4 Formatted for MC7 08-05-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Vegetarian Times, August 2002 Easy recipe software. Try it at www.bigoven.com

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