GRILLED BABY EGGPLANT
Steps:
- Slice off the green tops and cut the eggplants in half. Score in a criss-cross pattern using a knife. Salt and leave the eggplants for one hour. Pat dry.
- Preheat oven to 375 degrees.
- Sprinkle the eggplant with garlic and breadcrumbs. Place the eggplants in an oiled baking tin. Trickle on the olive oil. Season with salt and pepper.
- Bake the eggplants for 20 to 30 minutes or until they are soft and golden. Sprinkle with basil and serve at room temperature.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 19 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 915 milligrams, Sugar 13 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.
GRILLED LEMONS, BABY ARTICHOKES, AND EGGPLANT
Provided by Judith Fertig
Categories Side Low Fat Vegetarian Low Cal High Fiber Low Sodium Backyard BBQ Lemon Artichoke Eggplant Summer Grill Grill/Barbecue Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes. Drain and run under cold water to cool. Cut artichokes in half through stem; pat dry. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- Prepare Barbecue ( medium heat). Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and slightly charred, about 2 minutes per side. Grill lemons, cut side down, until charred, about 2 minutes. Transfer vegetables to platter. Garnish with grilled lemons for squeezing over.
GRILLED EGGPLANT
Make and share this Grilled Eggplant recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel the eggplant, and then cut into 3/4-inch slices.
- Combine butter, garlic salt, and Italian seasonings; stir well.
- Brush eggplant slices with butter mixture, and sprinkle with salt and pepper.
- Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.
GRILLED BABY EGGPLANTS WITH FRESH RICOTTA AND FARM STAND TOMATOES
Steps:
- Combine the tomatoes, garlic, oregano, and parsley in a large bowl and season with salt and pepper. Let sit at room temperature while you prepare the eggplant or for up to 2 hours.
- Combine the ricotta and lemon zest in a small bowl and season with salt and pepper. Cover and refrigerate while you prepare the eggplant or for up to 2 hours.
- Heat a grill to high or a grill pan over high heat.
- Brush the eggplant on both sides with the canola oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown and caramelized, about 4 minutes. Flip the eggplant and grill until the bottom is golden brown and the eggplant is tender, about 3 minutes more.
- Transfer the eggplant to a platter, cut-side up, and top each half with a large dollop of the ricotta. Spoon the tomatoes over the top and serve.
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- Brush cut sides of eggplants evenly with oil, and sprinkle with pepper and remaining ½ teaspoon salt. Place eggplants, cut sides down, on oiled grates over lit side of grill. Grill, covered, until eggplants are tender and grill marks appear, 4 to 6 minutes. Turn eggplants. Cook, covered, 5 minutes.
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