Grilled Bread With Eggplant Basil Recipes
EGGPLANT BREAD
Zucchini isn't the only summer squash that can shine in a quick bread. Here, we grill a whole eggplant until perfectly charred, then scoop out the smokey flavored flesh and whisk it into a batter. The eggplant helps to keep the bread incredibly moist and allows for less fat to be used without losing any of the flavor. Chopped, salted pistachios sprinkled on top of a sweet honey glaze add just the right amount of crunch.
Provided by Food Network Kitchen
Categories side-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare a grill for high heat. Pierce the eggplant a few times with a fork or knife. Place on the grill, cover, and cook the eggplant, turning every 8 to 10 minutes, until completely charred on all sides and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and cool slightly for 10 minutes.
- Preheat the oven to 325 degrees F. Spray an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick cooking spray.
- Remove the eggplant to a cutting board and squeeze gently to crack the skin so the flesh is exposed. Use a spoon to remove the flesh into a colander set over a bowl (you should have about 1 1/3 cups of flesh). Let it sit for 10 minutes to remove some of the moisture. Transfer the flesh to a large bowl. Add the vegetable oil, vanilla and eggs to the bowl and whisk until well combined.
- Whisk the flour, brown sugar, granulated sugar, baking powder, baking soda and kosher salt in a medium bowl. Add the flour mixture to the eggplant mixture and fold with a rubber spatula until everything is combined. Fold in 1 cup of the pistachios. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out with just a few crumbs sticking to it, 1 hour to 1 hour 20 minutes.
- Let cool for 10 minutes on a wire rack. Flip the pan over to remove the bread and let cool completely on a wire rack, 40 to 50 minutes.
- Whisk the confectioners' sugar, butter, honey and 1 teaspoon water in a small bowl until smooth and thick. Spread the frosting on top of the bread, then sprinkle with the remaining 1/4 cup pistachios and the flakey sea salt.
GRILLED BREAD WITH EGGPLANT & BASIL
Provided by Mona Talbott
Categories Condiment/Spread Appetizer Side Quick & Easy Lunch Basil Eggplant Summer Grill/Barbecue Healthy Bon Appétit
Number Of Ingredients 10
Steps:
- Heat 4 tablespoons oil in a large skillet over medium heat. Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.
- Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8-10 minutes. Add 1/2 cup water; season with salt and pepper. Cook, tossing occasionally, until eggplant is very soft, 10-15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.
- Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
- Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.
- Do ahead: Eggplant can be cooked 2 days ahead. Let cool; cover and chill.
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