Broiled Basil Eggplant Recipes

BROILED EGGPLANT

Steps:

• Wash and pat the eggplant dry. Cut off the top, and cut the eggplant lengthwise into slices that are around an inch thick. Place these pieces on a parchment-lined baking tray.
• Brush eggplant slices with olive oil and sprinkle both sides with salt.
• Using a pastry brush, coat all of the sides of the eggplant steaks with the marinade. Make sure the eggplant steaks are drenched in the sauce.
• Place the baking tray in a preheated broiler or oven. If you are using an oven, select the broil setting on low.
• Broil the eggplant for about 10 minutes, until the eggplant is cooked properly. Flip the eggplants and broil for another 10 minutes.
• Once the timer is up, remove the tray from the oven and enjoy!

ROASTED EGGPLANT WITH BASIL

Steps:

• Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.

ITALIAN GRILLED EGGPLANT WITH BASIL AND PARSLEY (MELANZANE GRIGLIATE AL BASILICO E PREZZEMOLO)

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
• Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
• Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.

BROILED EGGPLANT WITH PARMESAN

Steps:

• Preheat oven to broil.
• Trim eggplants and cut into 16 slices of equal thickness.
• Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
• Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
• In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.

BROILED BASIL EGGPLANT

Steps:

• Combine the first six ingredients in a small bowl, beating with a wire whisk until blended. Set aside.
• Brush both sides of eggplant slices with the 3 tbsp olive oil. Arrange eggplant slices in a single layer ona n ungreased baking sheet. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Broil 5 1/2 inches from heat (with electric oven door partially opened) for 5 minutes on each side or until tender and lightly browned. (Smaller eggplants will need less time).
• Arrange eggplant slices on an ovenproof platter or casserole dish, overlapping slices slightly. Arange cheese slices over the eggplant slices. Broil for 1 minute or until cheese melts.
• Whisk the reserved olive oil mixture until blended. Spoon over the eggplant. Garnish with fresh basil sprigs if desired.

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL

Steps:

• Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
• Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
• Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.

GRILLED EGGPLANT WITH FRESH RICOTTA AND GRILLED TOMATO-BASIL RELISH

Steps:

• Heat your grill to high.
• Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
• Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
• Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
• Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
• Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.

BROILED EGGPLANT WITH GARLIC SAUCE

Steps:

• Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.
• Preheat broiler.
• In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.
• Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.

BROILED EGGPLANT WITH PROVOLONE

Steps:

• Lightly oil heavy large baking sheet. Brush both sides of 12 eggplant rounds generously with dressing; arrange on prepared sheet. Sprinkle rosemary and oregano over. Let stand at room temperature 30 minutes.
• Preheat broiler. Broil eggplant on baking sheet until brown and cooked through, about 5 minutes per side. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Preheat oven to 450°F. Top each eggplant slice with 1 rounded tablespoon sauce. Place 1 provolone slice atop each eggplant round and trim to fit. Sprinkle each with 1 tablespoon Parmesan. Bake until cheeses melt and eggplant is heated through, about 5 minutes.

GRILLED EGGPLANT PANINI WITH BASIL AIOLI

Steps:

• For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.