Eggplant with Chickpeas, Roasted Red Peppers, Feta

An inventive recipe with bold flavors.

Author:Inspired by Vegetarian Times, 2002.07
Yield:4 servings
Prep time: 00:25
Cook time: 00:05
Category:Main Courses


1 lb. eggplant
1 1/2 cups garbanzo beans, drained
2 medium red bell peppers, roasted, peeled, seeded and cubed
1/4 lb. feta cheese, crumbled
1/2 cup black olives, pitted (Greek)
2 tbsp. fresh oregano, chopped
to taste salt
to taste ground black pepper
pita breads (optional), (6 1/2" rounds)
4 tsp. balsamic vinegar
1 bunch fresh oregano, as garnish
Balsamic marinade
1 tbsp. balsamic vinegar
1 tbsp. tamari sauce
2 cloves garlic, minced
1/4 tsp. ground black pepper
2 tbsp. olive oil


  1. To make marinade, combine ingredients, slowly adding olive oil and stirring briskly to combine well. Set aside.
  2. Preheat grill or broiler.
  3. Cut eggplant lengthwise into four 1/2" thick slices. Brush with marinade.
  4. Grill or broil eggplant for 2-5 minutes on each side, or until tender but not soft. Remove from heat and place 1 steak on each serving plate.
  5. 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. Optionally: toast or grill pita bread and cut into pie-shaped wedges and set aside.
  6. Spoon 1 or 2 scoops of pepper-olive mixture on eggplant steak with some mixture pooling into plate. Sprinkle with Balsamic vinegar, place several pita wedges on plate and garnish with fresh oregano. Repeat with remaining ingredients until used up. Serve immediately.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 16g25%
Saturated Fat 5g25%
Trans Fat
Cholesterol 10mg3%
Sodium 1060mg44%
Total Carbohydrate 65g22%
Dietary Fiber 10g40%
Total Sugars
Includes Added Sugars
Protein 18g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.