Grilled Aubergine Eggplant In Honey And Spices Recipes

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GRILLED AUBERGINE (EGGPLANT) IN HONEY AND SPICES



Grilled Aubergine (Eggplant) in Honey and Spices image

Make and share this Grilled Aubergine (Eggplant) in Honey and Spices recipe from Food.com.

Provided by lindseylcw

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 aubergines, peeled and thickly sliced
2 tablespoons olive oil
1 tablespoon olive oil
3 garlic cloves, crushed
2 inches fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon harissa
5 tablespoons clear honey
1 lemon, juice of
1/8 teaspoon salt

Steps:

  • Preheat a grill or griddle pan.
  • Dip each aubergine slice in olive oil and cook either on grill or in griddle pan until golden on both sides.
  • In a wide fry pan fry the garlic in a little olive oil for a few seconds then stir in the ginger cumin, harissa, honey and lemon juice.
  • Add enough water to cover the base of the pan and to thin the mixture then lay aubergine slices into this.
  • cook gently for about 10 mins or until all the sauce has been absorbed.
  • add a little extra water if necessary to give a coating sauce, season to taste with salt and serve at room temperature with chunks of fresh bread.

Nutrition Facts : Calories 232.5, Fat 10.7, SaturatedFat 1.5, Sodium 79.9, Carbohydrate 36.7, Fiber 8, Sugar 27.2, Protein 2.7

HERB AND GARLIC GRILLED EGGPLANT (AUBERGINE)



Herb and Garlic Grilled Eggplant (Aubergine) image

Eaten either hot or at room temperature, this is one of those simple, but ultimately satisfying dishes that goes with almost anything and is so good eaten on its own. Adapted from The Splendid Table, by Lynne Rossetto Kasper. This doubles easily.

Provided by Sharon123

Categories     Lunch/Snacks

Time 25m

Yield 6-8

Number Of Ingredients 7

2 medium eggplants, sliced into 1/4-inch thick round slices (about 2 pounds)
2/3 cup extra virgin olive oil (approximately)
4 large garlic cloves, minced
1/2 cup fresh basil, minced (tightly packed)
1/2 cup Italian parsley, minced (tightly packed)
1/8 teaspoon black pepper
salt

Steps:

  • Marinating the Eggplant:.
  • Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
  • Cooking Eggplant on an Outdoor Grill:
  • Burn down a charcoal fire (using real wood charcoal briquets if possible), until a white ash has formed on the briquets. Heat should be moderate. Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning. Transfer the finished slices to a platter and serve.
  • Cooking Eggplant Inside:.
  • Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side.
  • Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or you may preheat broiler, placing eggplant about 4" from the flame. Spread any leftover marinade over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced.
  • Serve as a first course or main dish after topping the warm slices with long furls of Parmigiano-Reggiano or sheep cheese carved with a vegetable peeler. Enjoy!

Nutrition Facts : Calories 262.4, Fat 24.4, SaturatedFat 3.4, Sodium 7.5, Carbohydrate 11.7, Fiber 6.5, Sugar 4.4, Protein 2.3

SPICY GRILLED EGGPLANT



Spicy Grilled Eggplant image

This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 4

2 small eggplants, cut into 1/2-inch slices
1/4 cup olive oil
2 tablespoons lime juice
3 teaspoons Cajun seasoning

Steps:

  • Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.

Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

EGGPLANT FRITTERS WITH HONEY



Eggplant Fritters with Honey image

Provided by Claudia Roden

Categories     Appetizer     Side     Mother's Day     Eggplant     Fall     Winter     Deep-Fry     Honey     Engagement Party     Party

Yield Serves 4 to 5

Number Of Ingredients 6

2 eggplants (about 1/4 pounds)
About 2 cups milk
Flour for dusting or dredging
Salt
Olive or sunflower oil for deep-frying
Orange blossom honey or other aromatic runny honey

Steps:

  • Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
  • Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
  • Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

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