GRILLED EGGPLANT WITH MINT
Mint is the perfect herb to enhance the earthy flavor of grilled eggplant.
Provided by Deborah Mele
Categories Vegetables - Eggplant
Time 20m
Number Of Ingredients 8
Steps:
- Preheat the grill.
- Remove the stem end of the eggplant and slice it lengthwise into 1/3 of an inch slices.
- Season 1/4 cup olive oil with salt and pepper and lightly brush both sides of each eggplant slice.
- Grill the eggplant 2 to 3 minutes on each side until lightly brown and tender.
- Remove to a serving plate.
- Mix together the dressing ingredients and drizzle over top the eggplant.
- Serve warm or at room temperature.
Nutrition Facts : Calories 541 calories, Carbohydrate 75 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 29 grams fat, Fiber 22 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 3 pieces, Sodium 158 grams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
GRILLED EGGPLANT WITH MINT
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.
GRILLED-EGGPLANT SALAD WITH FRESH MINT
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
GRILLED JAPANESE EGGPLANT WITH AN ASIAN VINAIGRETTE
High in fiber and low in calories, grilled eggplant makes a great addition to your main meal. COOK'S TIP: For an alternative serving suggestion, marinate the eggplant overnight in the vinaigrette described below, grill until lightly brown, and serve on crusty rolls topped with Montrachet goat cheese slices - DELICIOUS!
Provided by Feast Your Eyes
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Wash eggplants and pat dry with paper towels, set aside.
- In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside.
- Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides.
- Grill over low heat for about 5 minutes on each side, or until tender.
- Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette.
- Top with the fresh mint, feta, and sprinkle with toasted sesame seeds.
- Asian Vinaigrette:.
- In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.).
- COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.
Nutrition Facts : Calories 450.9, Fat 32.3, SaturatedFat 6.7, Cholesterol 16.7, Sodium 761, Carbohydrate 38.2, Fiber 17.3, Sugar 18.6, Protein 9.7
GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over the top adds sweet, spicy flavor to this summertime appetizer.
Provided by Anna Stockwell
Categories Eggplant Grill/Barbecue Lemon Juice Honey Parsley Bread Soy Free Dairy Free Peanut Free Summer Fall Dinner Appetizer
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
- Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
- Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.
- Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
- Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
- Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.
GRILLED EGGPLANT WITH GARLIC-CUMIN VINAIGRETTE, FETA & HERBS
Make and share this Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs recipe from Food.com.
Provided by leroca2
Categories Vegetable
Time 20m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Make the vinaigrette:.
- With a mortar and pestle, pound the garlic and a pinch of salt to a paste.
- Combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute.
- Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes.
- Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.
- Grill the eggplant:.
- Prepare a medium-high charcoal or gas grill fire.
- Brush both sides of the eggplant slices with olive oil and season with salt.
- Grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes.
- Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.The interior should be grayish and soft rather than white and hard.
- Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.
Nutrition Facts : Calories 238.1, Fat 22.6, SaturatedFat 4.2, Cholesterol 8.3, Sodium 109.4, Carbohydrate 8.4, Fiber 4.2, Sugar 3.2, Protein 2.8
MARINATED EGGPLANT WITH CAPERS AND MINT
Provided by Maggie Ruggiero
Categories Side Broil Marinate Quick & Easy Vinegar Mint Eggplant Healthy Vegan Capers Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (hors d'oeuvre) servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
- Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.
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