Grilled Eggplant Drizzled With Multiple Middle Eastern Flavours Recipes

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GRILLED EGGPLANT WITH SHERRY VINEGAR DRIZZLE



Grilled Eggplant with Sherry Vinegar Drizzle image

Provided by Food Network

Categories     side-dish

Time 30m

Number Of Ingredients 5

1 cup sherry wine vinegar
1/3 cup sugar
Olive oil
4 cloves garlic, finely chopped
2 medium eggplants

Steps:

  • Prepare a charcoal grill with hot coals or heat a gas grill.
  • In a non-corrosive saucepan, reduce the sherry wine vinegar and sugar by boiling rapidly until reduced to 1/4 cup, about 5 minutes. It should be thick and syrupy. (You've just made your own balsamic vinegar.)
  • Meanwhile, heat a tablespoon of olive oil in a small saute pan, add the garlic and cook for 1 minute until browned.
  • Slice the eggplants vertically in 12 very thin slices with the skin on.
  • Brush the eggplant slices with olive oil and grill them until they are just about to burn, the duration will depend on how hot the grill is. You want some char here, nearly black is good. (You can also do this on a skillet.)
  • Drizzle the vinegar syrup over the eggplant slices and garnish with the garlic.

GRILLED EGGPLANT WITH LEBNEH



Grilled Eggplant with Lebneh image

Categories     Side     Vegetarian     Quick & Easy     Yogurt     Eggplant     Summer     Grill/Barbecue     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 7

1/2 cup lebneh* (thick Middle Eastern-style yogurt) or 1 cup whole-milk plain yogurt
1 garlic clove
1 teaspoon salt
2 to 4 tablespoons water
2 lb eggplant (2 medium), cut crosswise into 3/4-inch-thick slices
1/2 cup olive oil
Garnish: fresh mint leaves

Steps:

  • If using whole-milk plain yogurt, drain in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours.
  • Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in lebneh or drained yogurt, 1/4 teaspoon salt, and enough water to make mixture resemble well-stirred sour cream.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on moderately high, covered, 10 minutes, then reduce heat to moderate.
  • Brush eggplant slices generously with oil on both sides and sprinkle with remaining 3/4 teaspoon salt. Grill slices on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until eggplant is tender, 12 to 15 minutes total. Transfer as cooked to a platter, arranging slices in 1 layer. Put a spoonful of yogurt mixture on each eggplant slice and top with a mint leaf.

GRILLED EGGPLANT



Grilled Eggplant image

Heard this grilled eggplant recipe on a health radio show years ago--very simple, and great the next day on sandwiches. Use good quality soy sauce. Serve hot, room temperature, or cold.

Provided by Frank040

Categories     Side Dish     Vegetables     Eggplant

Time 15m

Yield 2

Number Of Ingredients 4

1 large eggplant, peeled and cut into 1/2-inch slices
¼ cup soy sauce
¼ cup balsamic vinegar
¼ cup olive oil

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Coat eggplant slices in sauce. Place on preheated grill, carefully, as they will flame up.
  • Cook each eggplant slice until deep brown, about 5 minutes per side.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 26.5 g, Fat 27.7 g, Fiber 11.7 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 1818.9 mg, Sugar 12.9 g

GRILLED EGGPLANT DRIZZLED WITH MULTIPLE MIDDLE-EASTERN FLAVOURS



Grilled Eggplant Drizzled With Multiple Middle-Eastern Flavours image

Delicious and worthy of company. Modified from Eggplant With Tahini/Labneh Sauce, http://www.greenprophet.com

Provided by UmmBinat

Categories     Vegetable

Time 47m

Yield 2-4 , 2-4 serving(s)

Number Of Ingredients 10

1 large eggplant (or 2 medium)
cold water
1/2 lemon, to squeeze (seeds discarded)
ground cumin
sea salt & freshly ground black pepper
2 tablespoons labneh
1 small garlic clove, crushed
1 1/2 tablespoons date syrup
1 tablespoon pomegranate molasses
2 1/4 tablespoons tahini

Steps:

  • Grill whole eggplants in the oven turning to char or directly over a flame. The charred taste of flame-grilled eggplant is more authentic.
  • Use tongs to turn the eggplant from side to side, ensuring that it's cooked and soft all over. Place the hot, grilled eggplant in a paper bag or inside a covered dish and allow it to cool slightly. This makes it easier to peel.
  • Remove the eggplant to a plate and get a small bowl of cold water ready. When it's just cool enough to handle by its cap end, wet your fingers and pick off the charred peel.
  • Cut it in half horizontally.
  • Lay the eggplant down again and press a fork through the flesh, make striations along its length.
  • Squeeze some lemon juice over the surface.
  • Sprinkle cumin, sea salt and freshly ground black pepper, to taste, over it.
  • Add crushed garlic to labneh and mix very well.
  • Drizzle it up and down its length. Criss-cross the surface with a trail of labneh.
  • Drizzle it with date syrup and pomegranate molasses. You want only a little sweetness. Drizzle from side to side, or diagonally, so that it makes a pretty pattern.
  • Eat while it's still warm.

Nutrition Facts : Calories 168.4, Fat 8.7, SaturatedFat 1.2, Sodium 18.5, Carbohydrate 21.9, Fiber 11.3, Sugar 6.8, Protein 6

GRILLED EGGPLANT WITH MIDDLE EASTERN SPICES RECIPE - (4/5)



Grilled Eggplant with Middle Eastern Spices Recipe - (4/5) image

Provided by battlecj

Number Of Ingredients 7

1 eggplant (a medium eggplant is about a pound)
ground coriander seed
ground cumin seed
salt
pepper
olive oil
optional -- hot pepper, see below

Steps:

  • Slice eggplant into slices about half an inch thick. Sprinkle with coriander, cumin, and pepper. Drizzle with olive oil and smear it on with your hands. Let sit for 5 to 10 minutes. Sprinkle with salt and grill on a medium-hot grill, about 4 minutes per side. If you like more spice, whisk a little hot pepper into the olive oil before drizzling. Aleppo pepper is an authentic Middle Eastern one, or a little Harissa paste. Cayenne or other hot pepper works fine if that's what's on hand. Each eggplant serves 3-4. Nutritional Information: Figuring four servings and 1 Tablespoon olive oil, each serving has 4 grams effective carbohydrate plus 3 grams fiber and 60 calories.

"THE EGGPLANT" - A MEDITERRANEAN/MIDDLE EASTERN INSPIRED DISH



Provided by Food Network

Time 45m

Yield 4 appetizer or 2 main course servings

Number Of Ingredients 14

1 tablespoon grapeseed oil, plus more for the baking sheet
2 firm, young Italian eggplants (6 to 8 inches long and 3 inches around)
Olive oil cooking spray, for the eggplant
Kosher salt
1/2 cup pine nuts
2 cups thinly sliced yellow or sweet onions (about 12 ounces)
1/4 teaspoon freshly grated nutmeg
2 tablespoons anisette or Sambuca
1 1/2 cups seeded and chopped heirloom or other firm tomatoes
5 tablespoons fresh mint leaves, lightly chopped
1/2 teaspoon dried oregano
1/2 cup pomegranate arils (seeds), cleaned
Extra-virgin olive oil, for drizzling
Freshly ground white pepper

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil a baking sheet.
  • Remove the tough stem end of the eggplants and slice the eggplants in half lengthwise. Scoop out the seeds. Spray the cut sides with cooking spray and sprinkle with salt, then place cut-side down on the prepared baking sheet. Spray the skins with more cooking spray. Bake until the skins and insides are very tender, 25 to 35 minutes.
  • While the eggplant is baking, toast the pine nuts in a large cast-iron or stainless steel skillet over medium heat until evenly browned, 3 to 5 minutes. Remove and set aside.
  • In the same skillet without washing, add the grapeseed oil and saute the onions over medium heat until almost tender and caramelized, about 9 minutes; do not overcrowd the skillet or the onions will not caramelize properly. Sprinkle in the nutmeg and salt to taste during the cooking time. Add the anisette and increase the heat to medium high for 30 to 40 seconds, allowing it to flambe if you can do so safely (see Cook's Note). Reduce the heat back to medium and continue to cook until the onions are tender and caramelized, another 2 to 3 minutes.
  • Salt the chopped tomatoes generously.
  • To serve: On a large platter, arrange the eggplants cut-side up, then cover each half evenly and generously with the onion mixture, followed by the chopped tomatoes, mint, pine nuts, oregano and pomegranate seeds. Drizzle evenly with olive oil. Sprinkle with salt and white pepper to taste. Serve warm with crusty bread and olive oil with crushed red pepper for dipping. Pair with a full-bodied red or white wine.

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