Eggplant Steaks With Salad Of Roasted Peppers Olives Feta And Garbanzo Beans Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FLANK STEAK WITH BALSAMIC ROASTED EGGPLANT



Flank Steak with Balsamic Roasted Eggplant image

This weeknight steak dinner is a full-flavored embrace of the summer. Roasted eggplant and red onions are tossed with balsamic and basil, and a nice spicy kick of chili. Jarred sun-dried tomatoes are turned into a quick pesto to round out the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 eggplants (10 to 12 ounces each), cut into 3/4-inch cubes
1 red onion, cut into 1/4-inch-thick wedges
5 tablespoons extra-virgin olive oil
Kosher salt
1/2 teaspoon red pepper flakes
3 tablespoons balsamic vinegar
1/2 cup oil-packed sun-dried tomatoes, drained
1 clove garlic, smashed and peeled
2 teaspoons fresh lemon juice
1 1 1/4-pound flank steak, halved lengthwise then crosswise
Freshly ground pepper
2 teaspoons herbes de Provence
1 cup torn fresh basil

Steps:

  • Put a rimmed baking sheet in the oven and preheat to 450˚ F. Combine the eggplant, red onion, 1/4 cup olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl and toss to coat. Spread out on the preheated pan and roast, tossing once, until browned around the edges and tender, 20 to 25 minutes. Remove from the oven and drizzle with the balsamic vinegar; toss gently.
  • Meanwhile, combine the sun-dried tomatoes, garlic, lemon juice, 2 tablespoons water and a pinch of salt in a food processor or mini chopper. Pulse until mostly smooth (it should be the consistency of a thick pesto; if it's too thick, add more water 1 teaspoon at a time). Adjust the seasoning, if needed.
  • Season the steak all over with salt, pepper and the herbes de Provence. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, about 4 minutes. Flip and cook until browned on the other side, 4 to 5 minutes for medium rare. Transfer to a cutting board to rest 5 minutes.
  • Toss the basil with the eggplant; season with salt, if needed. Divide among plates. Slice the steak, divide among the plates and top with the sun-dried tomato mixture.

Nutrition Facts : Calories 460, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 91 milligrams, Sodium 589 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 35 grams, Sugar 8 grams

EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE



Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette image

Provided by Melissa Clark

Categories     easy, lunch, quick, salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves

Steps:

  • Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
  • Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
  • Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 9 grams

FAVORITE GARBANZO BEAN SALAD



Favorite Garbanzo Bean Salad image

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Steps:

  • In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

FETA GARBANZO BEAN SALAD



Feta Garbanzo Bean Salad image

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups coarsely chopped English cucumber (about 1/2 medium)
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups torn mixed salad greens
1/2 cup crumbled feta cheese

Steps:

  • Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS



Eggplant Steaks with Salad of Roasted Peppers, Olives, Feta and Garbanzo Beans image

Categories     Olive     Broil     Vegetarian     High Fiber     Feta     Eggplant     Chickpea     Bell Pepper     Oregano     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

2 large red bell peppers
1/2 cup drained canned garbanzo beans (chickpeas)
1/2 cup brine-cured black olives (such as Kalamata), pitted, halved
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh oregano
1/4 cup balsamic vinegar
2 tablespoons minced garlic
4 teaspoons soy sauce
1/2 cup olive oil
1 1 1/2-pound eggplant
Fresh oregano sprigs
4 6-inch-diameter pita breads, cut into wedges, lightly toasted

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper.
  • Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  • Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side.
  • Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.

More about "eggplant steaks with salad of roasted peppers olives feta and garbanzo beans recipes"

ROASTED EGGPLANT SALAD - HEALTHY SEASONAL RECIPES
May 21, 2021 This Roasted eggplant salad is rich and exciting! It features chickpeas, feta and parsley with an easy roasted garlic dressing. It is gluten-free and vegetarian.
From healthyseasonalrecipes.com


MEDITERRANEAN ROASTED EGGPLANT SALAD
Jan 9, 2023 This easy Mediterranean Roasted Eggplant Salad is made with simple, budget-friendly ingredients. It features a blend of fresh flavors from eggplant, bell peppers, tomatoes, fresh herbs, olive oil, and lemon juice.
From mariaushakova.com


EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, …
Feb 12, 2009 Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to …
From tantrefarm.com


BAKED EGGPLANT STEAKS - JZ EATS
Jun 6, 2021 Baked Eggplant Steaks are the perfect meatless dinner. Seasoned eggplant gets baked in the oven and topped with roasted tomatoes and onions. Bonus: this vegetarian dinner is low-carb, vegetarian, and gluten-free!
From jz-eats.com


MIXED GREENS SALAD WITH VINAIGRETTE - NYT COOKING
1 day ago 1 head Boston lettuce; 1 bunch watercress; 1 tablespoon Dijon-style mustard; 2 tablespoons red-wine vinegar; 1 teaspoon finely chopped garlic; 4 tablespoons olive or …
From cooking.nytimes.com


EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, …
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. …
From tantrerecipes.blogspot.com


BEST EGGPLANT STEAKS RECIPE - HOW TO MAKE EGGPLANT …
Jul 1, 2019 Grilled Eggplant Steaks from Delish.com cook in no time and are perfect for all of your favorite toppings.
From delish.com


ROASTED EGGPLANT SALAD WITH GARLIC AND PEPPERS
Dec 2, 2015 This garlicky roasted eggplant salad is so tasty and good for you! Eggplants are roasted in the oven alongside bell peppers, then chopped up and seasoned with salt, pepper, minced garlic and olive oil. Chopped fresh parsley …
From melaniecooks.com


GREEK GRILLED EGGPLANT STEAKS RECIPE - FOOD NETWORK
Learn how to make tender and flavorful eggplant steaks with feta, tomatoes, cucumbers and parsley. This easy and gluten-free dish is perfect for a meatless meal or a side dish.
From foodnetwork.com


GREEK GRILLED EGGPLANT STEAKS - FOOD NETWORK CANADA
Dec 30, 2021 Grilled eggplant topped with tomatoes, cucumber, fresh herbs and diced feta make this a delicious meatless meal.
From foodnetwork.ca


GRILLED MEDITERRANEAN EGGPLANT “STEAKS” - FOOD …
Apr 8, 2023 Eggplant “steaks” are simple to make, taste delicious, and come without unwanted ingredients. When you top it with fresh Mediterranean vegetables like tomato, onion, olives, cucumber and tofu feta, you have …
From foodrevolution.org


EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS OLIVES FETA AND …
Eggplant Steaks With Salad Of Roasted Peppers Olives Feta And Garbanzo Beans Recipes with ingredients,nutritions,instructions and related recipes
From tfrecipes.com


15-MINUTE MEDITERRANEAN CHICKPEA SALAD - CLEAN
Jul 1, 2022 A light, bright, and beautiful salad with chickpeas, cucumbers, bell peppers, olives, avocado, feta, and herbs. Perfect for meal prep, lunch, or dinner, and easy to make in 15 minutes.
From cleananddelicious.com


ROASTED BALSAMIC EGGPLANT STEAKS - BITES OF WELLNESS
Dec 1, 2020 Made with roasted balsamic marinated eggplant, vegan creamy spinach and a simple tomato salad, these eggplant steaks are packed with flavor and would be perfect for entertaining or weeknight meals. This Italian inspired …
From bitesofwellness.com


MEDITERRANEAN COUSCOUS SALAD WITH ROASTED EGGPLANT
Apr 23, 2018 This recipe for Mediterranean Couscous Salad with Roasted Eggplant is made with roasted red peppers, feta cheese and fresh herbs. Its great for a quick and healthy lunch or for any summer picnic or barbecue.
From errenskitchen.com


EASY GREEK-STYLE EGGPLANT RECIPE - THE MEDITERRANEAN …
Mar 24, 2020 Learn how to make a simple vegan eggplant stew with chickpeas and tomatoes, seasoned with warm spices and olive oil. This one-pot dish is comforting, satisfying, and ready in less than an hour.
From themediterraneandish.com


Related Search