Grilled Eggplant And Manchego Cheese Salad With Fresh Basil And Balsamic Black Pepper Glaze Recipes

BLACK PEPPER-BASIL FARMER'S CHEESE BRUSCHETTA WITH TOMATO

Black Pepper-Basil Farmer's Cheese Bruschetta with Tomato image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 ounces fresh farmer's cheese
1/4 cup fresh basil leaves
1 teaspoon fresh lemon zest
1 teaspoon salt, plus more for bread
1/2 teaspoon coarsely ground black pepper, plus more for bread and garnish
8 slices French baguette, sliced 1/2-inch thick
Extra-virgin olive oil, for drizzling
4 whole cloves garlic
8 cherry tomatoes, quartered

Steps:

Place cheese, basil, and lemon zest in a food processor and process until smooth. Add 1 teaspoon salt and 1/2 teaspoon pepper and pulse 2 times to incorporate.
Heat grill to high. Brush bread with olive oil, season with salt and pepper, and rub with garlic cloves. Grill bread on each side for 1 minute or until slightly charred. Spread each slice with some of the farmer's cheese mixture and top with tomato and more cracked black pepper.

ITALIAN GRILLED EGGPLANT WITH BASIL AND PARSLEY (MELANZANE GRIGLIATE AL BASILICO E PREZZEMOLO)

Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo) image

This Italian side dish (aka 'contorno') couldn't be easier! We make this often during the summer, when we have an abundance of basil and parsley growing in our garden. Works well with zucchini, too!

Provided by Kim's Cooking Now

Categories Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 eggplant, sliced into 1/2-inch rounds
⅓ cup extra virgin olive oil
2 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 8.4 g, Fat 19 g, Fiber 4.7 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 76.3 mg, Sugar 3.2 g

GRILLED EGGPLANT AND FETA CHEESE SALAD (BOBBY FLAY)

Grilled Eggplant and Feta Cheese Salad (Bobby Flay) image

DH and I made this salad to accompany a grilled chicken souvlaki dish that we made for dinner. The salad was really tasty. It is from my Bobby Flay "Boy Meets Grill" cookbook.

Provided by Dr. Jenny

Categories Cheese

Time 18m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 eggplant, cut into 1/2 inch slices (about 1 lb)
1/4 cup olive oil, plus extra for brushing the eggplant
kosher salt, to taste
fresh ground black pepper, to taste
4 garlic cloves, minced
2 teaspoons dried ancho chile powder
2 teaspoons finely chopped fresh oregano
3 tablespoons red wine vinegar
1 red onion, thinly sliced
8 ounces feta cheese, crumbled

Steps:

Preheat a gas or charcoal grill to high.
Brush the eggplant with olive oil, season with salt and pepper, and grill until soft, with visible grill marks, about 4 minutes on each side. Cut into 4 inch cubes.
Whisk together the remaining 1/4 cup of olive oil, garlic, chile powder, oregano, and vinegar in a large bowl until combined. Add the eggplant and red onion, toss to coat with dressing, season with salt and pepper, and crumble feta cheese over the top.

Nutrition Facts : Calories 164.8, Fat 13.4, SaturatedFat 5.5, Cholesterol 26.8, Sodium 349.7, Carbohydrate 6.9, Fiber 2.6, Sugar 3.2, Protein 5.2

GRILLED BALSAMIC EGGPLANT

Grilled Balsamic Eggplant image

Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot.

Provided by Rita1652

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 eggplant, peeled and sliced lengthwise in half the half again Check photo
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon black pepper
salt

Steps:

Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator.
Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.
Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes.
Pour the reserved marinade over the hot eggplant.

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