Eggplant Steaks With Chickpeas, Feta Cheese And Black Olives

• 1 tablespoon balsamic vinegar
• 1 tablespoon tamari soy sauce
• 2 garlic cloves, minced
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 1 large eggplant
• 1 (15 ounce) can chickpeas, drained
• 4 ounces feta cheese, crumbled
• 1/2 cup black olives, pitted
• 2 medium tomatoes, diced
• 2 tablespoons fresh oregano or 2 tablespoons parsley
• salt and pepper
• 4 (6 1/2 inch) pita bread
• 4 teaspoons balsamic vinegar

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.

balsamic vinegar, soy sauce, garlic, black pepper, olive oil, eggplant, chickpeas, feta cheese, black olives, tomatoes, fresh oregano, salt, pita bread, balsamic vinegar

Taken from www.food.com/recipe/eggplant-steaks-with-chickpeas-feta-cheese-and-black-olives-241106 (may not work)