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Whisk together 1 teaspoon olive oil; 1 garlic clove, chopped; 1/4 cup red wine; and salt and black pepper to taste. Pour mixture over a 4-ounce skirt steak; marinate 20 minutes. Peel and cube 1 medium eggplant; sprinkle with 1 teaspoon salt, place in a paper towel-lined colander and let sit. Cook steak in a hot oiled skillet 2 minutes per side. Finish in a 350-degree oven 10 minutes. Press a paper towel over eggplant. Saute in 1 teaspoon olive oil until golden; add 1/3 cup minced onion and cook 2 minutes. Add 1/2 cup chopped tomato and cook 2 minutes; season with salt and black pepper. Remove from heat; add 1 tablespoon each feta, mint, and parsley.