GRILLED AUBERGINE WITH CREAMY DRESSING
A delicious grilled aubergine dish, finished with a creamy dressing, ready in 5 minutes
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 5m
Number Of Ingredients 8
Steps:
- Heat a griddle pan or grill. Brush each aubergine slice with olive oil. Cook in batches for 2-3 mins, turning once, until softened and lightly charred. Arrange on a serving platter and season with pepper.
- To make the dressing; whisk the remaining ingredients until well combined and season to taste. Drizzle over the grilled aubergines, then serve at once.
Nutrition Facts : Calories 220 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
GRIDDLED AUBERGINES WITH SESAME DRESSING
Dress chargrilled aubergine with tahini, garlic, coriander and yoghurt for a versatile veggie side dish that you can cook on the hob or bbq
Provided by Good Food team
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Brush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender.
- Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.
Nutrition Facts : Calories 194 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA
Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.
Provided by Kay Chun
Categories dinner, lunch, vegetables, appetizer, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat a grill to medium and oil the grates.
- On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
- Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
- Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.
GRILLED EGGPLANT WITH LEMON-GARLIC DRESSING
Make and share this Grilled Eggplant With Lemon-Garlic Dressing recipe from Food.com.
Provided by mer5901
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle eggplant slices with salt. Let drain in colander 30 minutes. Rinse and pat dry.
- Prepare Lemon-Garlic Dressing.
- Brush both sides of eggplant with oil.
- Cover and grill eggplant 4 to 6 inches from medium coals 8 to 10 minutes, turning once, until tender.
- Pour dressing over hot eggplant.
- Sprinkle with parsley.
- LEMON-GARLIC DRESSING.
- Cook garlic in oil in 8 inch skillet, stirring frequently, until golden brown; remove from heat.
- Carefully stir in lemon juice.
GRILLED EGGPLANT ROLLS WITH MINT AND GARLIC DRESSING
One of the first recipes I used to try out my new BBQ. From Taste magazine. I liked the picture. My photo is not as professional but I hope it still inspires you to try this recipe!
Provided by RonaNZ
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the eggplant thinly.
- Brush each slice with olive oil and place on a ridged grill plate or barbecue.
- Turn when the cooked side has some good marks on it.
- Remove when the slices are they are soft and sprinkle with sea salt.
- Make the dressing by finely chopping the garlic and mint and mixing with the vinegar and olive oil. The wet ingredients will only coat the mint.
- Spread a little of the dressing on each slice of eggplant and roll it up.
- Drizzle any remaining dressing over the rolls.
- Serve at room temperature. Nice with BBQ chicken and salad.
Nutrition Facts : Calories 147.8, Fat 11.6, SaturatedFat 1.6, Sodium 392.9, Carbohydrate 11.4, Fiber 6.6, Sugar 4.3, Protein 2.1
AUBERGINES WITH GARLIC & HERB DRESSING
An Italian-style sweet and sour dressing works well with the meaty aubergines
Provided by Mary Cadogan
Categories Buffet, Side dish, Vegetable
Time 1h5m
Yield Serves 20 as part of a meal
Number Of Ingredients 6
Steps:
- Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
- Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.
Nutrition Facts : Calories 53 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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