Eggplant Vinaigrette Recipes

GRILLED EGGPLANT WITH MINT VINAIGRETTE

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.

BROILED EGGPLANT WITH CILANTRO VINAIGRETTE

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

EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE

Steps:

• Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
• Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
• Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE

Steps:

• Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
• Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
• Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.
• Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
• Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
• Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.

SPANISH GRILLED EGGPLANT WITH TOMATO VINAIGRETTE RECIPE

Steps:

• Gather the ingredients.
• Trim off any stems or blemishes on the skin of the eggplants. Cut eggplants crosswise into slices about 3/8-inch thick.
• Turn on broiler to heat. Place slices on a baking sheet and spray with oil, using a "mister" if you have one. If not, lightly brush each slice with olive oil .
• Place baking sheets under the broiler on the second shelf from the top, so that they are not too close, or they will burn.
• When one side is slightly browned and soft when you press lightly, turn slices over, apply olive oil and return to broiler. Depending on your broiler, the distance from the pan, it may take 20 to 25 minutes to cook. (You may find that slices that are directly under the broiler cook much faster than those at the far corners of the pan. Keep a close eye on the pans and rotate the slices on the cookie sheet.)
• Remove slices individually as they are done cooking and place on a large platter or serving plate. Don't be afraid to overlap slices on the serving plate. It works just fine for serving and will be more appetizing.
• While the eggplant is broiling, finely chop the tomatoes and place them into a medium size mixing bowl. Finely chop the green onions and put the garlic cloves through a press or mince them by hand and place in the bowl with tomatoes.
• Remove the capers from the jar with a slotted spoon, so that they drain.
• Chop the capers and mix into the bowl with other ingredients. Make sure that stems are removed from the basil leaves, then chop the basil and place in a bowl.
• Pour olive oil and vinegar into the bowl and mix with the other ingredients.
• Allow the eggplant to cool a few minutes. Then, spoon the tomato vinaigrette sauce over the eggplant.
• Serve immediately with sliced bread or cover with plastic wrap and refrigerate.

EASY SAUTEED ITALIAN EGGPLANT

Steps:

• Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
• Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.

EGGPLANT VINAIGRETTE

Steps:

• Rinse eggplants, and remove the stems. Place in a large pot of lightly salted water. Bring to a boil, and cook for 10 minutes. Drain, and set aside to cool.n
• In a medium bowl, stir together the garlic, salt, pepper, and cayenne. Cut a slit lengthwise down the center of each eggplant, and pack full of the garlic mixture. Place the eggplants in a glass jar, or glass baking dish. Whisk together the oil and vinegar, and pour over the egg plants to cover. Refrigerate for 2 days before slicing and serving.n

PROSCIUTTO/CHICKEN BREASTS/EGGPLANT PANZANELLA/RAISINVINAIGRETTE

Steps:

• RAISIN-PINE NUT VINAIGRETTE:.
• Combine raisins and 1/2 cup hot water in small bowl; let soak 15 minutes, then drain.
• Heat 1 tablespoon oil in small skillet over medium heat.
• Add shallots, garlic, and anchovy fillets; sauté until shallots are tender, about 4 minutes.
• Transfer to medium bowl; mix in raisins and vinegar.
• Add 1/2 cup oil; whisk until well blended.
• Season with salt and pepper.
• *DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Whisk pine nuts into vinaigrette just before serving.
• CHICKEN:.
• Place chicken breasts on work surface.
• Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long, 1-inch-deep horizontal pocket, being careful not to cut through completely to other side of breast.
• Insert 1 piece of cheese in pocket and press opening closed & sprinkle chicken with salt and pepper.
• Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides.
• Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken, covering completely and pressing to adhere (if necessary, fasten with small turkey skewers) & repeat with remaining chicken, cheese, and prosciutto.
• **DO AHEAD Can be made 6 hours ahead. Cover and chill.
• EGGPLANT PANZANELLA:.
• Preheat oven to 350°F
• Toss eggplant with 3 tablespoons oil in large bow & sprinkle with salt and pepper.
• Spread eggplant slices in single layer on rimmed baking sheet.
• Bake until eggplant slices are tender but still intact, 35 to 40 minutes.
• Transfer to large bowl.
• *** DO AHEAD: Can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.
• Add vinaigrette to eggplant and stir gently to combine; season to taste with salt and pepper.
• Let stand while preparing bread and chicken.
• Preheat oven to 350°F
• Cut baguette crosswise into 3 sections & using serrated knife, trim off crust on all sides of baguette sections, then cut each section horizontally in half.
• Brush bread halves all over with 2 tablespoons oil; place on rimmed baking sheet.
• Bake until bread is slightly crisp and beginning to brown around edges, about 20 minutes. Let stand while preparing chicken.
• Increase oven temperature to 375°F.
• Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat.
• Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.
• Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160°F, 15 to 20 minutes, depending on size of chicken breasts.
• Transfer chicken to cutting board; let rest 5 minutes.
• Thinly slice chicken breasts crosswise.
• Fan 1 chicken breast on each of 6 plates.
• Place 1 bread half alongside & top bread with eggplant-vinaigrette mixture and serve.
• E N J O Y!