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Tamarind Chili Eggplant Steak with Feta & Tomato Salsa

Ingredients to Serve-6
  • 1 1 ½ pound Eggplant
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 cup Tamarind Chili Spicy Grill Sauce
  • 2 tablespoons Olive Oil
  • 1/3 pound Crumbled Feta
  • 2 large Tomatoes diced
  • 1 teaspoon Oregano
  • 1 teaspoon Ground Cumin
  • 1 tablespoon Fresh Cilantro
  • 1 tablespoon Lime juice
  • 3 fresh Pita Breads cut into quarters
To Prepare the Eggplant: Preheat the broiler (or grill). Cut six ½ inch

thick lengthwise slices from the center of the eggplant. Arrange

the eggplant on a baking sheet. Brush well with olive oil then brush both

sides with Tamarind Chili Steak Grill Sauce and season with salt and

pepper. Broil until golden, about 2 minutes per side.

To Prepare the Salsa: In a stainless steel bowl combine the feta,

tomato, oregano, cumin, cilantro, lime juice, remaining salt, pepper and

olive oil. Mix well and set aside.

To Serve: Place one slice of eggplant on each plate spoon salsa over.

Drizzle with the remaining Tamarind Chili Steak Grill Sauce. Serve with

pita bread.



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