Grilled Eggplant With Caponata Salsa Recipes

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GRILLED EGGPLANT CAPONATA



Grilled Eggplant Caponata image

"I cook all of the vegetables directly in the coals to get a really nice blister and char," says chef Justin Smillie. "Ultimately at the end, all of the char on the skin will become a good portion of the vinaigrette."

Provided by Justin Smillie

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 21

4 graffiti eggplants, or other small, Italian-style eggplants
2 medium zucchini
1 yellow bell pepper
1 red bell pepper
15 cherry tomatoes, preferably on the vine
2 garlic scapes
5 spring onions
2 leeks
2 tablespoons capers
4 anchovies, oil-packed
3 shallots, thinly sliced
kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil, plus more for serving
2 stalks celery, including leaves
1/2 cup flat-leaf parsley, stems included
1/2 cup basil
1/4 cup mint
Crusty bread, for serving
Buffalo mozzarella, for serving

Steps:

  • Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill the top with charcoal. Light the newspaper; the fire will light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), pour the charcoal from the chimney into the bottom of the grill. Set the grill rack aside-you won't need it for this recipe.
  • Roast the vegetables and make the vinaigrette: Place the eggplant, leeks, zucchini, peppers, tomatoes, and garlic scapes directly onto the coals in an even layer. Stand the bunch of spring onions up so the bulbs are in the coals and the stalks are leaning against the side of the grill (this will create a natural handle for easy removal). Cook 10-15 minutes, turning the vegetables once to ensure they char evenly. Meanwhile, make the vinaigrette: In a mortar, combine the capers, anchovies, shallots, a big pinch of salt, and pepper. Using the pestle, crush and grind the mixture to break it down to a chunky mash. Transfer to a large bowl; stir in the vinegar and olive oil to saturate and combine. Season with lots of black pepper. Set aside.
  • Finish roasting the vegetables: The vegetables are done when they're charred and soft. The tomatoes will be done first, followed by the leeks, peppers, zucchini, eggplant, and spring onions. Remove the tomatoes and add them directly into the vinaigrette; crush them with the back of a spoon to release juices. Chop the onions into fourths, discarding the charred stalks, and add to bowl. Chop the eggplant into chunks, add to bowl, and stir to combine; the eggplant will start to absorb the oil. Add the chopped celery and leaves; then chiffonade all the herbs, add them to the bowl, and stir thoroughly. Chop the zucchini and add to the bowl. Chop the peppers, discarding the seeds but keeping the charred skin, and add to the bowl. Stir while the vegetables are still hot so they will absorb all of the vinaigrette. Season to taste with more salt and pepper.
  • Assemble the caponata: Cut the bread into big chunks and place on the coals to toast for a few minutes until lightly charred. Cut the mozzarella into rustic pieces (or tear by hand) and place on a serving platter. Arrange the caponata next to the mozzarella, hand-tear the toasted bread, and add it to the platter. Finish with a drizzle of olive oil and serve.

GRILLED CAPONATA



Grilled Caponata image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

1 medium eggplant, cut in rounds
1 large red onion, cut into 1/4-inch thick slices
4 plum tomatoes, cut in rounds
Olive oil
Salt and freshly ground black pepper
1/4 cup pitted kalamata olives
2 tablespoons capers, drained
2 tablespoons golden raisins
2 tablespoons pine nuts, toasted
1 tablespoon chopped garlic
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
2 teaspoons honey
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
  • Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
  • Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
  • Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
  • Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.

Nutrition Facts : Calories 176 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 441 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 4 grams, Sugar 12 grams

EGGPLANT CAPONATA (SICILIAN VERSION)



Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories     Appetizers and Snacks     Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

  • Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
  • Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  • Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g

LINDA'S SUMMERTIME EGGPLANT SALSA



Linda's Summertime Eggplant Salsa image

This recipe is a variation of Sicilian Caponata, which is an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. My family loves it as a dip for tortilla chips or even by the spoonful (if no one's looking!). Be sure to microwave the eggplant, or it will absorb too much oil and become mushy.

Provided by Linda Glenn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 3h

Yield 32

Number Of Ingredients 21

1 large eggplant, cut into 1/2 inch cubes
¾ teaspoon kosher salt
1 cup tomato-vegetable juice cocktail (such as V8®)
¼ cup red wine vinegar
½ cup red wine
2 tablespoons brown sugar
¼ cup chopped fresh parsley
4 anchovy fillets, minced, or to taste
1 (14.5 ounce) can diced tomatoes
¼ cup raisins
½ cup pitted black olives, chopped
½ cup pitted green olives, chopped
½ cup zucchini, diced
½ cup yellow squash, diced
2 celery stalks, diced
½ red bell pepper, diced
½ cup grated carrot
3 tablespoons extra-virgin olive oil
½ red onion, finely diced
½ cup pine nuts
¼ cup grated Parmesan cheese

Steps:

  • Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
  • Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

Nutrition Facts : Calories 55.9 calories, Carbohydrate 5.3 g, Cholesterol 1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 191.1 mg, Sugar 3.1 g

GRILLED EGGPLANT WITH CAPONATA SALSA



Grilled Eggplant with Caponata Salsa image

Bright, fresh, and vinegary-tart, this is a fun play on Sicilian caponata, a dish made with eggplant, tomatoes, onions, and olives. For a twist on the classic, I like to serve slices of eggplant topped with chunky tomato salsa. The dish can be a first course or part of an easy buffet lunch.

Provided by Dorie Greenspan

Yield Makes 6 servings

Number Of Ingredients 11

1 12-ounce container grape or cherry tomatoes, quartered lengthwise
2 celery stalks, finely diced
1/2 cup chopped Vidalia or Maui onion
5 large green olives, pitted, thinly sliced (about 2 tablespoons)
2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
1 tablespoon drained capers, rinsed
1 garlic clove, minced
Pinch of dried crushed red pepper
3 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil plus additional for brushing
1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed

Steps:

  • Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD: Caponata can be prepared 2 hours ahead. Let stand at room temperature.
  • Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
  • Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

GRILLED EGGPLANT CAPONATA



Grilled Eggplant Caponata image

Provided by Trish Hall

Categories     appetizer, side dish

Time 35m

Yield 8 to 10 servings, as an appetizer

Number Of Ingredients 14

2 tablespoons dried currants
2 8-inch-long eggplants, peeled and cut into 1/2-inch-thick slices
1 large yellow onion, peeled and cut into 1/2-inch-thick slices
1/3 cup olive oil plus 1/4 cup olive oil
2 one-pound cans of Italian plum tomatoes in heavy puree
1 tablespoon unsweetened cocoa powder
1 tablespoon capers in salt
2 anchovy fillets, washed, patted dry and chopped
15 pitted green olives, sliced
15 calamata olives, pitted and quartered
1 fresh jalapeno pepper, seeded and chopped
3 tablespoons chopped Italian flat-leaf parsley
1/4 cup balsamic vinegar
Kosher salt to taste

Steps:

  • Soak currants in hot water for 15 minutes. Drain and put aside.
  • Brush eggplant and onion slices with olive oil on both sides, using the 1/3 cup oil.
  • Grill onion slices over a medium-hot fire until lightly charred but cooked through, about 7 minutes per side. Grill eggplant slices for about 5 minutes on each side, until slices are soft inside and outsides have become slightly charred.
  • Remove eggplant and onion slices and cool briefly. Remove outer skin from onion slices.
  • Drain tomatoes, reserving juice. In a large bowl mix reserved tomato juice with cocoa powder until cocoa dissolves. Chop tomatoes and add to mixture. Then mix in currants, capers, anchovies, green olives, calamata olives, jalapeno pepper and parsley. Coarsely chop eggplant and onions and fold into tomato mixture. Stir in vinegar and the 1/4 cup olive oil. Season with kosher salt. Let stand at room temperature for at least 30 minutes.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 568 milligrams, Sugar 9 grams

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