Curried Grilled Eggplant Recipes

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GRILLED EGGPLANT



Grilled Eggplant image

Heard this grilled eggplant recipe on a health radio show years ago--very simple, and great the next day on sandwiches. Use good quality soy sauce. Serve hot, room temperature, or cold.

Provided by Frank040

Categories     Side Dish     Vegetables     Eggplant

Time 15m

Yield 2

Number Of Ingredients 4

1 large eggplant, peeled and cut into 1/2-inch slices
¼ cup soy sauce
¼ cup balsamic vinegar
¼ cup olive oil

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Coat eggplant slices in sauce. Place on preheated grill, carefully, as they will flame up.
  • Cook each eggplant slice until deep brown, about 5 minutes per side.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 26.5 g, Fat 27.7 g, Fiber 11.7 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 1818.9 mg, Sugar 12.9 g

RED CURRY-MARINATED JAPANESE EGGPLANT



Red Curry-Marinated Japanese Eggplant image

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Provided by Chris Morocco

Yield Serves 4

Number Of Ingredients 9

6 Fresno chiles, seeds removed from 3, chopped
4 garlic cloves
2 lemongrass stalks, bottom third only, tough outer layers removed, finely grated
1/3 cup vegetable oil
1 tablespoon finely grated peeled ginger
1 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon kosher salt, plus more
4 Japanese eggplants, halved lengthwise

Steps:

  • Purée chiles, garlic, lemongrass, oil, ginger, cumin, sugar, and 1 tsp. salt in a blender or food processor until smooth. Score cut sides of eggplant in a cross-hatch pattern with the tip of a sharp knife. Coat each eggplant liberally with curry paste; set aside any remaining paste. Let eggplants sit at least 10 minutes and up to 1 hour.
  • Prepare a grill for medium-high heat. Lightly season eggplants with salt and grill, turning occasionally, until browned and tender, about 5 minutes per side. Serve with reserved curry paste.
  • Marinade can be made 3 days ahead. Cover and chill.

CURRIED EGGPLANT



Curried Eggplant image

Categories     Onion     Side     Sauté     Cashew     Eggplant     Jalapeño     Cilantro     Seed     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 side-dish or 4 main-course servings

Number Of Ingredients 16

3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
1 3/4 teaspoons salt
1 large garlic clove, chopped
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalapeño chile including seeds
1 teaspoon yellow or brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced lengthwise
1 (3-inch) cinnamon stick
3/4 cup water
1 tablespoon packed brown sugar
3 tablespoons chopped fresh cilantro
1/4 cup roasted cashews (1 1/4 oz), chopped
Accompaniment: steamed basmati or jasmine rice

Steps:

  • Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
  • While eggplant drains, mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a cup), then stir in mustard and cumin seeds and turmeric.
  • Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and golden, 8 to 10 minutes. Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute.
  • Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.
  • Discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

GRILLED EGGPLANT



Grilled Eggplant image

Eggplant takes beautifully to grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

3 pounds eggplant, cut into 1/2-inch slices
3 tablespoons coarse salt, plus more for serving
1/3 cup extra-virgin olive oil
Freshly ground pepper

Steps:

  • Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
  • Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.

GRILLED EGGPLANT



Grilled Eggplant image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 3

2 pounds firm Japanese eggplant
Oil for grilling
Salt and freshly ground black pepper

Steps:

  • Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.
  • For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.

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