Eggplant Steaks with Chickpeas Feta Cheese and Black Olives
Elevate your weeknight dinners with these Mediterranean-inspired Eggplant Steaks with Chickpeas, Feta Cheese, and Black Olives—a dish bursting with bold flavors and vibrant textures. Thick slices of golden, pan-seared eggplant serve as a tender and hearty base for a zesty topping of cumin-spiced chickpeas, tangy crumbled feta, briny black olives, and bright lemon juice. A sprinkle of fresh parsley ties it all together, making this dish as visually stunning as it is delicious. Ready in just 45 minutes, this recipe is perfect for a healthy vegetarian main course or a dazzling side dish. Pair it with warm flatbread or a crisp green salad for a complete Mediterranean feast!
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Recipe Information
Ingredients
- 2 large eggplants
- 4 tablespoons olive oil
- 2 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup cooked or canned chickpeas (drained and rinsed)
- 1 cup crumbled feta cheese
- 0.5 cup black olives (pitted and sliced)
- 2 tablespoons fresh parsley (chopped)
- 1 lemon (zested and juiced)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the eggplants lengthwise into 1-inch thick 'steaks.' Sprinkle them lightly with salt on both sides and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the eggplant steaks in a single layer (work in batches if necessary) and cook for 4-5 minutes per side, or until golden brown and tender. Transfer cooked eggplant to a large plate or baking sheet and keep warm.
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Mince the garlic and sauté it for 30 seconds, or until fragrant.
Add the ground cumin, smoked paprika, and chickpeas to the skillet. Stir to coat, and cook for 3-5 minutes until the chickpeas are warmed through and slightly crispy.
Remove the skillet from heat and stir in the lemon zest, lemon juice, chopped parsley, black olives, and crumbled feta cheese. Season the mixture with salt and black pepper to taste.
To serve, place the eggplant steaks on a serving dish or individual plates. Spoon the chickpea, feta, and olive mixture evenly over the eggplant steaks.
Garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4413 mg | 192% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 39.7 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3145 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
