Grilled Eggplant Rolls With Mint And Garlic Dressing Recipes

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GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT



Grilled Eggplant with Garlic Sauce and Mint image

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon finely chopped garlic
Salt and pepper
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 teaspoon red chili flakes
4 Asian eggplants, halved lengthwise
Vegetable oil
Chopped fresh mint or cilantro leaves

Steps:

  • Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
  • Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

GRILLED EGGPLANT WITH MINT VINAIGRETTE



Grilled Eggplant with Mint Vinaigrette image

Provided by Curtis Stone

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

2 eggplants (1 pound each), cut crosswise into 1/2-inch-thick slices
Kosher salt
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 lemon
2 tablespoons white wine vinegar
1/4 cup finely chopped shallots
1 tablespoon finely chopped fresh mint, plus small leaves for garnish
Small square feta cheese, for shaving

Steps:

  • Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant.
  • Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch.
  • Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper.
  • Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve.

GRILLED EGGPLANT WITH MINT



Grilled Eggplant with Mint image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Grill 4 small Japanese eggplants over medium-high heat, turning, until very soft, 15 minutes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a small skillet over medium heat, 2 to 3 minutes. Remove from the heat; add a pinch of red pepper flakes. Trim the ends off the eggplant and split open. Scrape the flesh with a fork and season with salt. Top with the garlic oil and sliced mint.

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