Broiled Eggplant With Cilantro Mint Sauce Recipes

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BROILED EGGPLANT WITH CILANTRO VINAIGRETTE



Broiled Eggplant with Cilantro Vinaigrette image

Categories     Vegetable     Side     Broil     Quick & Easy     Eggplant     Healthy     Cilantro     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 50

Number Of Ingredients 9

25 small (4 ounces) eggplants
1 3/4 cups olive oil
2 teaspoons cumin seeds, toasted
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
4 garlic cloves
1 teaspoon salt
1/2 teaspoon cayenne
3/4 cup fresh lemon juice

Steps:

  • Preheat broiler.
  • Halve eggplants lengthwise. Brush cut sides with 1/4 cup oil and season with salt. Arrange as many eggplants, cut sides up, as will fit in 1 layer on rack of a broiler pan and broil 2 to 3 inches from heat until browned, about 5 minutes. Turn oven setting to 450°F. and move pan to middle of oven. Roast until tender when pierced with a fork, about 12 minutes. Repeat with remaining eggplants.
  • Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
  • Serve eggplants at room temperature, drizzled with vinaigrette.
  • To make 6 servings: Follow the directions above using the following ingredient amounts:
  • 6 small (4-oz.) eggplants
  • 8 tablespoons olive oil
  • 1/2 teaspoon cumin seeds, toasted
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh flat-leaf parsley
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 3 tablespoons lemon juice

GRILLED EGGPLANT WITH MINT VINAIGRETTE



Grilled Eggplant with Mint Vinaigrette image

Provided by Curtis Stone

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

2 eggplants (1 pound each), cut crosswise into 1/2-inch-thick slices
Kosher salt
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 lemon
2 tablespoons white wine vinegar
1/4 cup finely chopped shallots
1 tablespoon finely chopped fresh mint, plus small leaves for garnish
Small square feta cheese, for shaving

Steps:

  • Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant.
  • Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch.
  • Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper.
  • Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve.

GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT



Grilled Eggplant with Garlic Sauce and Mint image

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon finely chopped garlic
Salt and pepper
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 teaspoon red chili flakes
4 Asian eggplants, halved lengthwise
Vegetable oil
Chopped fresh mint or cilantro leaves

Steps:

  • Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
  • Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

BROILED EGGPLANT WITH GARLIC SAUCE



Broiled Eggplant with Garlic Sauce image

Categories     Garlic     Side     Broil     Vegetarian     Low Cal     Eggplant     Vegan     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 7

2 pounds small eggplants (about 12), halved lengthwise
1 teaspoon salt
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 tablespoon dark sesame oil (Asian)
vegetable oil for brushing eggplants

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 PARMESAN



Broiled Eggplant With Parmesan image

Provided by Pierre Franey

Categories     easy, quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 eggplants about 3 inches in diameter, total weight 1 1/4 pounds
Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 teaspoons finely chopped garlic
4 tablespoons freshly grated Parmesan cheese

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.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 707 milligrams, Sugar 10 grams

FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY



Fried Eggplant With Chickpeas and Mint Chutney image

In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.

Provided by Melissa Clark

Categories     dinner, vegetables, main course, side dish

Time 45m

Yield 2 to 3 servings as a main course, 4 to 6 as a side dish

Number Of Ingredients 19

2 pounds baby or small Italian eggplant, sliced into 1/4-inch-thick rounds
Fine sea salt, as needed
3 to 4 tablespoons extra-virgin olive oil, more as needed
1 large white onion, halved and thinly sliced
2 garlic cloves, minced
1 1/2 teaspoons garam masala
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 pound ripe tomatoes, chopped (about 2 cups)
1 3/4 cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned
1 cup mint leaves
1 cup cilantro leaves and tender stems
1 serrano or jalapeño pepper, seeded and roughly chopped
1 scallion, cut into 1-inch lengths
1 garlic clove, roughly chopped
2 teaspoons lemon juice, more to taste
1/4 teaspoon fine sea salt, more to taste
Plain yogurt, for serving (optional)

Steps:

  • Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
  • Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
  • Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
  • While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
  • Serve the eggplant topped with the chutney and yogurt if you like.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 16 grams, Carbohydrate 71 grams, Fat 21 grams, Fiber 25 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1541 milligrams, Sugar 23 grams

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