Grilled Eggplant Romano Recipes

GRILLED EGGPLANT

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.

BURRATA WITH ROMANO BEANS AND ROASTED EGGPLANT

Steps:

• Put eggplant in a colander. Sprinkle with 1/2 teaspoon kosher salt and let stand in the sink to drain for 20 to 30 minutes, tossing occasionally.
• Meanwhile, make garlic oil: Place garlic cloves in a small pot and cover with 1/3 cup olive oil. Place over very low heat and cook gently until soft and pale golden, 10 to 15 minutes. Let cool. Mash garlic with a fork, then strain the oil into a jar or little bowl, pressing hard on the solids. (Use the solids, known as garlic confit, as a spread for bread or keep to mix into vinaigrettes or marinades. It will keep for at least a week in the refrigerator.)
• Heat oven to 450 degrees. Squeeze out as much excess liquid from eggplant as possible (or pat very dry). Toss eggplant with 1/3 cup olive oil and spread out on 1 or 2 rimmed baking sheets so the pieces aren't touching. (This makes for the best browning.) Roast, tossing once or twice, until golden brown, 20 to 30 minutes. Transfer eggplant to a bowl and toss with tomatoes and 3 tablespoons garlic oil.
• Bring a large pot of salted water to a boil. Drop in Romano beans and cook until just tender, 3 to 6 minutes depending on their size and thickness. Drain well under cold running water. Cut into 1-inch pieces; add to bowl of eggplant.
• Toss olives, capers, mint, basil, vinegar and a little more garlic oil into salad. Season with flaky salt and pepper.
• Place cheese in the center of a serving platter and surround with salad. Drizzle with more garlic oil if you like, and sprinkle with more flaky sea salt. Serve with crusty bread.

GRILLED EGGPLANT PARMIGIANA HEROS

Steps:

• Make tomato sauce:
• Purée tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese.
• Make sandwiches:
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Brush cut side of rolls with 1 tablespoon oil total.
• Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
• Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray.
• Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
• Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.

GRILLED EGGPLANT ROMANO

Steps:

• Turn your barbecue on to high.
• Cut the eggplants into 1/2 inch pieces.
• Grill them until they are lightly charred. Remove from the grill and set aside.
• If you can't grill them all at once, remove the first batch and do the second.
• Once they are cook do the following:.
• In a 9x2x13 inch ceramic dish coat the bottom with a good layer of the pasta sauce.
• Lay the eggplant in a single layer over the sauce.
• Sprinkle with 1 cup of the cheese over the eggplants. Then sprinkle 1 tablespoons of the garlic powder over top of that. Repeat ending with the cheese and garlic powder.
• Sprinkle the bread crumbs on top and drizzle with a little olive oil if you like.
• Cook in a 375'F oven for about 45 minutes or until the bread crumbs are a golden brown and the eggplant is bubbling around the edges.
• Bon Appetit!

PERFECT GRILLED EGGPLANT

Steps:

• Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.

GRILLED RUMANIAN EGGPLANT PUREE

Steps:

• Place whole eggplants directly on grill directly over medium-high heat source.
• Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately 1/2.
• Let cool, then remove and discard skin. Place remaining eggplant in a bowl.
• Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.

GRILLED EGGPLANT PARMESAN

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
• Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
• Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

EGGPLANT (AUBERGINE) ROMANO

Steps:

• Preheat oven to 350 degrees F.
• In a heavy bottomed skillet, cook eggplant in olive oil until tender.
• Drain.
• Mix tomato (sauce) with garlic and oregano.
• Add chives to ricotta.
• Mix crumbs with Romano.
• In greased 12 X 8 baking dish, place half the eggplant.
• Top with 1/2 the ricotta.
• Top with 1/2 the tomato mixture.
• Top with 1/2 the crumb mixture.
• Repeat.
• Bake for 30 minutes or until bubbly.

GRILLED EGGPLANT WITH ROSEMARY

Steps:

• Heat grill to medium. Place eggplant in a colander in a single layer, and sprinkle generously with salt. Let stand 20 minutes; rinse eggplant, and pat dry.
• In a medium bowl, combine eggplant, oil, garlic, and rosemary. Season with salt and pepper, and toss to combine. Grill eggplant until tender and golden, 2 to 3 minutes per side.