Grilled Eggplant Roulade With Balsamic Glaze Recipes

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GRILLED EGGPLANT ROULADE WITH BALSAMIC GLAZE



Grilled Eggplant Roulade With Balsamic Glaze image

Make and share this Grilled Eggplant Roulade With Balsamic Glaze recipe from Food.com.

Provided by Sharon123

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups balsamic vinegar
1/2 cup pine nuts
2 eggplants, cut lengthwise into 1/4-inch slices
3 tablespoons olive oil
salt & freshly ground black pepper
8 ounces goat cheese
2 tablespoons heavy cream
1 -2 teaspoon coarse sea salt (or to taste)
1 -2 teaspoon fresh ground black pepper
2 tablespoons freshly chopped fresh parsley leaves
1/4 cup thin strips roasted red pepper
1 cup chiffonade arugula (or spinach or curly endive)

Steps:

  • Preheat the grill to medium high heat.
  • Add the balsamic vinegar to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside.
  • Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside.
  • Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment.
  • Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3-4 minutes. Remove the roulades from the grill to a serving platter.
  • Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula(or spinach or curly endive), a drizzle of olive oil and the balsamic reduction. Enjoy!

GRILLED BABY EGGPLANT WITH BALSAMIC GLAZE



Grilled Baby Eggplant with Balsamic Glaze image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 12

6 baby eggplant
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup olive oil
1/3 cup vegetable stock
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper to taste

Steps:

  • For the grilled baby eggplant: Preheat a grill or grill pan to medium high.
  • Cut off the stems from the baby eggplant and slice them in half lengthwise. Make a 1/2-inch-deep crosshatch pattern on the flesh side of each using a knife. Put them in a medium bowl.
  • In a small bowl, mix together the oil, rosemary and garlic. Pour the mixture over the eggplant, tossing to coat completely, and sprinkle generously with salt and pepper. Grill, flipping halfway through, until tender and dark, about 10 minutes.
  • For the glaze: Meanwhile, in a small saucepan, combine the oil, stock, balsamic vinegar, honey, mustard, lemon juice, salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Drizzle over the eggplant to serve.

GRILLED EGGPLANT ROULADES OLIVO



Grilled Eggplant Roulades Olivo image

Categories     Cheese     Tomato     Side     Pine Nut     Eggplant     Summer     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 8 roulades, serving 2 as a main course or 4 as a side dish

Number Of Ingredients 10

1 medium eggplant
4 tablespoons olive oil
3 plum tomatoes
5 dried tomatoes packed in oil
1 small onion
1 garlic clove
2 tablespoons pine nuts
2 tablespoons finely chopped mixed fresh herbs (such as basil, mint, parsley, and tarragon leaves)
1/4 cup crumbled soft mild goat cheese (about 2 ounces)
1 tablespoon freshly grated Parmesan

Steps:

  • Prepare grill.
  • Trim eggplant and cut lengthwise into 1/4-inch-thick slices. Using a total of 3 tablespoons oil for eggplant, lightly brush both sides of each slice with some oil and grill in batches on an oiled rack set 5 to 6 inches over glowing coals until golden brown and tender, about 3 minutes on each side. (Alternatively, broil eggplant under a preheated broiler about 3 inches from heat.) With a metal spatula transfer eggplant as grilled to a platter and keep warm, loosely covered.
  • Cut an X in blossom end of each plum tomato. Have ready a bowl of ice and cold water. In a small saucepan of boiling water blanch tomatoes 10 seconds and transfer with a slotted spoon to ice water to stop cooking. Peel tomatoes and seed. Chop blanched and dried tomatoes. Mince onion and garlic.
  • In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté onion, garlic, and pine nuts, stirring, until onion and pine nuts are golden. Add blanched and dried tomatoes and herbs and sauté, stirring, until liquid tomatoes give off is evaporated, about 3 minutes. Add goat cheese and Parmesan and cook, stirring, just until melted. Remove skillet from heat and season filling with salt and pepper.
  • Put a generous tablespoon filling at wide end of an eggplant slice and roll up slice toward narrow end, enclosing filling. Make more roulades in same manner and arrange on a warm platter.

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

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.

GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH



Grilled Eggplant with Balsamic Vinegar Relish image

Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.

Provided by Kim's Cooking Now

Time 55m

Yield 4

Number Of Ingredients 7

1 medium eggplant, sliced lengthwise into 1/4-inch-long strips
2 ¼ teaspoons salt, divided
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh oregano
⅛ teaspoon ground black pepper
½ cup diced tomato

Steps:

  • Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
  • Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
  • Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g

GRILLED EGGPLANT WITH BALSAMIC VINEGAR, FETA, AND GRILLED BAGUETTE



Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette image

Though the flavors seem familiar together -- eggplant, feta, and fresh herb -- this deconstructed dish allows guests to graze, making each mouthful a new combination.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

2 1/2 pounds small eggplants, cut lengthwise into 1/4-inch-thick slices
Coarse salt and freshly ground pepper
1 cup extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 cup balsamic vinegar
Vegetable oil, for grill
1 baguette, halved lengthwise
6 ounces feta cheese
Fresh basil, torn, for sprinkling

Steps:

  • Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.
  • Mix olive oil, thyme, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Reserve 1 tablespoon oil mixture. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Remove from heat, stir in reserved oil mixture, and let cool.
  • Preheat grill to medium; brush grill with vegetable oil. Brush eggplant slices generously with some remaining oil mixture. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.
  • Increase grill temperature to high. Brush baguette with remaining oil mixture, and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.
  • Place eggplant, baguette, and feta on a large platter. Drizzle eggplant and feta with some vinegar mixture, then sprinkle torn basil over top. Serve with remaining vinegar mixture.

GRILLED VEGETABLES WITH BALSAMIC VINEGAR



Grilled Vegetables with Balsamic Vinegar image

A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.

Provided by Natasha

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

½ cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
2 medium eggplants, cut into 1/2-inch slices
3 medium zucchinis, cut into 1/2-inch slices
2 medium green bell peppers, cut into 1/2-inch slices

Steps:

  • Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
  • Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
  • Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 4.8 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 380.4 mg, Sugar 2.6 g

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