EASY MARINATED EGGPLANT
Steps:
- Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
- Place the slices of eggplant into a large jar or sealable container.
- Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
- Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.
Nutrition Facts : Calories 124 kcal, Carbohydrate 18 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 471 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
BROILED EGGPLANT
I love cooking vegetables in new and inventive ways. With recipes as quick and easy as this Broiled Eggplant, there's no excuses for boring food! Serve with one of my rice, quinoa, or pasta dishes for a deliciously nutritious dinner.
Provided by Michelle Blackwood, RN
Categories Entrée
Time 30m
Number Of Ingredients 4
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!
Nutrition Facts : Calories 137, Carbohydrate 7, Fat 13, Protein 1
GRILLED JAPANESE EGGPLANT
Provided by Bobby Flay
Categories side-dish
Yield 4 servings (2 pieces per serving)
Number Of Ingredients 7
Steps:
- Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.
BROILED, MARINATED EGGPLANT
Yield Makes 4 side-dish servings
Number Of Ingredients 8
Steps:
- Whisk together soy sauce, lime juice, honey, garlic, ginger, and red pepper flakes in a 13- by 9-inch glass baking dish. Add eggplant, turning to coat, and marinate, covered, turning once, at least 20 minutes total.
- Preheat broiler.
- Lightly brush rack of a broiler pan with oil, then broil eggplant 5 to 7 inches from heat, basting frequently with remaining marinade and turning once, until tender and browned on both sides, 10 to 15 minutes total.
GRILLED EGGPLANT WITH MARINATED FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.
ITALIAN MARINATED EGGPLANT (AUBERGINE)
These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.
Provided by ChefRed
Categories European
Time 13m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggplant.
- Cut the eggplants into thin long strips, like french fries.
- Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
- Squeeze as much water as you can from eggplant.
- Place water and vinegar to boil.
- Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
- Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
- Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!
GRILLED BALSAMIC EGGPLANT
Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator.
- Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.
- Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes.
- Pour the reserved marinade over the hot eggplant.
BROILED EGGPLANT WITH PARMESAN
Provided by Pierre Franey
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 5
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
GRILLED MARINATED EGGPLANT
Provided by Marco Canora
Categories Side Marinate Vegetarian Backyard BBQ Eggplant Summer Grill Grill/Barbecue Healthy Capers Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a first course or side dish
Number Of Ingredients 9
Steps:
- Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
- Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
- Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
- Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
- Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
- Chef's notes:
- You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
- For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.
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