Categories: full meal (main/side dish)

Ingredients

• 3 tsp. olive oil
• 3 cloves garlic, chopped
• 3/4 cup red wine
• salt and black pepper to taste
• 3 skirt steaks (6 oz each)
• 2 medium eggplants
• 1 tsp. salt
• 3 tsp. olive oil
• 3/4 cup minced onion
• 1 1/4 cup chopped tomatoes
• 2 Tbs. each mint and parsley
• 1/4 cup feta cheese

Directions

1. Whisk together olive oil; garlic clove, chopped; red wine; and salt and black pepper to taste.

2. Pour mixture over skirt steaks; marinate 20 minutes.

3. Peel and cube eggplants.

4. Sprinkle with salt and place in a paper towel-lined colander and let sit.

5. Cook steak in a hot oiled skillet 2 minutes per side.

6. Finish in a 350-degree oven 10 minutes.

7. Press a paper towel over eggplant.

8. Saute in olive oil until golden.

9. Add minced onion and cook 2 minutes.

10. Add chopped tomato and cook 2 minutes.

11. Season with salt and black pepper.

12. Remove from heat.

13. Add feta, mint, and parsley.

14. Serve immediately.

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