Grilled Eggplant With Mint Marinade Recipes

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GRILLED EGGPLANT MARINATED WITH MINT



Grilled Eggplant Marinated with Mint image

Provided by Craig Stoll

Categories     Appetizers

Yield eight to ten.

Number Of Ingredients 6

2 small globe eggplant (about 1-3/4 lb. total)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cloves garlic
1-1/2 Tbs. fresh lemon juice or red-wine vinegar
1/3 cup loosely packed chopped fresh mint leaves (from about 1/4 bunch)

Steps:

  • Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
  • Using a serrated knife or a mandoline, slice the eggplant into rounds as thin as possible, about 1/4 to 1/8 inch. Spread the sliced eggplant (you may have to overlap them slightly) on two large baking sheets. Brush the tops with 1/2 cup of the oil and season with salt and pepper.
  • Smash the garlic and a pinch of salt into a paste following the directions here. In a small bowl, whisk together the remaining 1/4 cup oil and the garlic paste. Whisk in the lemon juice or vinegar and season with salt and pepper.
  • Once the fire is hot, grill both sides of the eggplant (in batches if necessary) until softened and cooked through, about 2 minutes per side. It's fine if it chars slightly.
  • Transfer the eggplant to a medium serving bowl, add the garlic oil, and toss gently so as not to tear the eggplant. Let marinate for at least 15 minutes and up to 2 hours at room temperature (or refrigerate for up to 24 hours, but bring to room temperature before serving). Toss in the mint just before serving.

Nutrition Facts : ServingSize eight to ten., Calories 170 kcal, Fat 150 kcal, SaturatedFat 2 g, TransFat 16 g, Carbohydrate 5 g, Fiber 2 g, Protein 1 g, Sodium 240 mg, UnsaturatedFat 13 g

GRILLED EGGPLANT WITH MINT MARINADE



Grilled Eggplant With Mint Marinade image

Provided by Molly O'Neill

Categories     lunch, weekday, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 4

2 medium eggplants, cut across into 1/2-inch slices
2 1/2 teaspoons kosher salt
1 1/2 cups mint marinade (see recipe)
2 tablespoons chopped fresh mint

Steps:

  • Lay the eggplant slices out on paper towels and sprinkle with the salt. Let drain for 30 minutes. Rinse and pat dry. Place the eggplant in a bowl. Reserve 1/3 cup of the marinade and pour the rest over the eggplant, turning to coat it well. Set aside no longer than 30 minutes.
  • Preheat a grill or broiler. Grill or broil the eggplant until browned and tender, about 5 minutes per side. Divide among 4 plates, drizzle with the reserved marinade and sprinkle with mint. Serve

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 723 milligrams, Sugar 10 grams

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.

MARINATED EGGPLANT WITH MINT



Marinated Eggplant with Mint image

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 7

1 1/2 lb small purple Italian or white eggplants (about 3), trimmed and cut lengthwise into 1/8-inch-thick slices
1 1/4 teaspoons salt
5 tablespoons red-wine vinegar
1 teaspoon sugar
1 garlic clove, thinly sliced
1/2 cup finely chopped fresh mint
2/3 cup extra-virgin olive oil

Steps:

  • Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. Pat dry.
  • Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint.
  • Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side. Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly. Spoon some of vinegar mint mixture over each batch. Marinate eggplant, covered and chilled, at least 8 hours.

GRILLED MARINATED EGGPLANT



Grilled Marinated Eggplant image

Provided by Marco Canora

Categories     Side     Marinate     Vegetarian     Backyard BBQ     Eggplant     Summer     Grill     Grill/Barbecue     Healthy     Capers     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a first course or side dish

Number Of Ingredients 9

1/2 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons drained capers
1 medium garlic clove, peeled and sliced
1/2 teaspoon dried oregano, preferably Sicilian
1/4 teaspoon minced peperoncini or red pepper flakes
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
3 tablespoons balsamic vinegar

Steps:

  • Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
  • Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
  • Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
  • Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
  • Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
  • Chef's notes:
  • You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
  • For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.

GRILLED EGGPLANT WITH FETA, MINT AND CHILI



Grilled Eggplant With Feta, Mint and Chili image

Make and share this Grilled Eggplant With Feta, Mint and Chili recipe from Food.com.

Provided by JillAZ

Categories     Vegetable

Time 25m

Yield 20 rolls

Number Of Ingredients 7

2 large eggplants
4 tablespoons olive oil
8 ounces feta cheese
1 large red chile
1 bunch of fresh mint
1 lemon
black pepper

Steps:

  • Preheat a grill on high.
  • Slice eggplant into thin slices lengthwise. There will be about 10 from each eggplant.
  • Finely chop red chili - include seeds if you want it extra spicy.
  • Finely chop mint - save a few bits for sprinkling over the top of finished dish.
  • Juice lemon.
  • Crumble feta into a bowl. Add red chili, mint and lemon juice and stir to combine. Add some freshly ground black pepper.
  • Brush both sides of each eggplant slice with oil. Grill for about 2 minutes on each side or until tender.
  • Lay a slice of eggplant out onto a cutting board.
  • Place a heaping teaspoon of the feta mixture onto one end of the slice. Roll up the eggplant with the feta inside.
  • Place seam side down on a serving plate. Repeat with remaining eggplant slices.
  • Sprinkle with the reserved mint.
  • Serve.

Nutrition Facts : Calories 70.7, Fat 5.4, SaturatedFat 2.2, Cholesterol 10.7, Sodium 135.7, Carbohydrate 4.4, Fiber 2.1, Sugar 1.9, Protein 2.4

GRILLED EGGPLANT ROLLS WITH MINT AND GARLIC DRESSING



Grilled Eggplant Rolls With Mint and Garlic Dressing image

One of the first recipes I used to try out my new BBQ. From Taste magazine. I liked the picture. My photo is not as professional but I hope it still inspires you to try this recipe!

Provided by RonaNZ

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 large eggplants
3 tablespoons olive oil
1 teaspoon sea salt
2 garlic cloves
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 cup mint leaf (loosely packed)

Steps:

  • Slice the eggplant thinly.
  • Brush each slice with olive oil and place on a ridged grill plate or barbecue.
  • Turn when the cooked side has some good marks on it.
  • Remove when the slices are they are soft and sprinkle with sea salt.
  • Make the dressing by finely chopping the garlic and mint and mixing with the vinegar and olive oil. The wet ingredients will only coat the mint.
  • Spread a little of the dressing on each slice of eggplant and roll it up.
  • Drizzle any remaining dressing over the rolls.
  • Serve at room temperature. Nice with BBQ chicken and salad.

Nutrition Facts : Calories 147.8, Fat 11.6, SaturatedFat 1.6, Sodium 392.9, Carbohydrate 11.4, Fiber 6.6, Sugar 4.3, Protein 2.1

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 SALAD WITH FRESH MINT



Grilled-Eggplant Salad With Fresh Mint image

Provided by Julia Reed

Categories     side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

3 eggplants (about 1 pound each)
2 tablespoons extra-virgin olive oil, plus more for brushing eggplant slices
Salt and freshly ground black pepper to taste
3 medium white onions, peeled and chopped
1 28-ounce can peeled tomatoes, drained and roughly chopped
1 cup firmly packed, roughly chopped or torn fresh mint leaves
2 tablespoons balsamic vinegar

Steps:

  • Prepare a very hot charcoal fire, or preheat the oven broiler.
  • Heat a pot of salted water to boiling. Meanwhile, cut the top off each eggplant and a thin slice off the bottom. Peel a wide strip of skin off 2 opposite sides of each eggplant. Holding the eggplant vertically, slice it lengthwise into 1/3-inch-thick slices, so that each has a thin border of peel.
  • Plunge the eggplant slices into the boiling water for 2 minutes. Remove, pat dry and brush lightly with olive oil. Place directly on the grill (or on an oiled cookie sheet beneath the broiler) in a single layer. Turn frequently, every 2 minutes or so, to make sure the slices don't burn. They are done when they are sizzled brown on the outside (they will be crusty in places, but that's what you want) and just tender within. Season both sides with salt and pepper and transfer to a cutting board. Cut into pieces about 1 inch square, place in a large bowl and set aside.
  • Heat 2 tablespoons olive oil in a pan over moderately high heat. Add the onions and sauté for 3 minutes, then add the tomatoes. Cook for a few more minutes; season to taste. Stir into eggplant. Add the mint and balsamic vinegar. Mix well.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 5 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1024 milligrams, Sugar 13 grams

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Top Asked Questions

How do you cook eggplant so it’s tender?
These eggplants always cook up to a wonderful, tender texture. Make the marinade: in a large bowl combine oil, garlic, soy sauce, dijon mustard, lemon juice, salt and pepper. Mix ingredients together well. Add the eggplant slices to the marinade and toss to completely coat all sides.
How to cook eggplant Parmesan on the grill?
Heat large skillet or cast iron pan on medium-high heat. Once pan is heated, lay eggplant slices on the pan in a single layer (cook in batches if needed) and grill them for about 2-3 minutes on each side, or until golden and tender. Repeat this process for all the eggplant.
What are the best ways to eat eggplant?
When eggplants are peaking, one of our favorite ways to eat eggplant is a quick grill on the pan with our favorite garlic-soy marinade. This Asian inspired grilled eggplant recipe is addicting, so you might want to double or even triple the batch if you’re planning on serving it at a dinner party.
Can you cook eggplant on a cast iron skillet?
When seared and grilled on a cast iron skillet, the slices of eggplant becomes soft, tender and will melt in your mouth. The best part about this recipe is that the eggplant absorbs the wonderful flavor of the garlic-soy marinade and each bite is savory, tender and delicious.

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