Grilled Eggplant With Mozzarella Cheese Recipes

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GRILLED EGGPLANT WITH MOZZARELLA CHEESE



Grilled Eggplant With Mozzarella Cheese image

Provided by Bryan Miller

Categories     easy, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

3 large eggplants, about 1 1/2 pounds each
1 3/4 pounds tomatoes, sliced thinly
1 1/4 pounds fresh mozzarella, in 1/4-inch slices
1 bunch fresh basil leaves
Salt and freshly ground pepper
3 tablespoons olive oil

Steps:

  • Cut the stems off the eggplants. Slice each eggplant lengthwise into four even pieces. Rub some of the olive oil over the slices and season well with salt and pepper.
  • Lay tomato slices over six of the eggplant slices. Place basil leaves over the tomatoes. Lay mozzarella slices over the basil leaves. Coat with remaining olive oil and make sandwiches with the remaining eggplant slices. Wrap well in heavy-duty aluminum foil.
  • Place the eggplants over the grill and cook for about 30 minutes, turning occasionally, or until the eggplants are cooked thoroughly and the cheese is melted.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 29 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 1358 milligrams, Sugar 14 grams

GRILLED EGGPLANT WITH MARINATED FETA



Grilled Eggplant with Marinated Feta image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL



Grilled Eggplant with Mozzarella, Tomatoes, and Basil image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 large Italian eggplants
Good-quality olive oil
1/2 pound fresh whole-milk mozzarella
3 large ripe tomatoes, red or yellow or a combination of both
1 bunch fresh basil
Balsamic vinegar
Kosher salt and freshly ground pepper

Steps:

  • Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
  • Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
  • Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.

GRILLED EGGPLANT BITES WITH MOZZARELLA CHEESE



Grilled Eggplant Bites with Mozzarella Cheese image

Make and share this Grilled Eggplant Bites with Mozzarella Cheese recipe from Food.com.

Provided by peachez

Categories     Cheese

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 cups olive oil (or use a bottled vinaigrette)
1/2 cup lemon juice
2 tablespoons Dijon mustard
garlic, minced to taste
onion, minced to taste
basil, minced to taste
1/2 teaspoon fresh cracked black pepper
salt, to taste,if needed
1 medium eggplant, skinned and cut into 1/4 inch rounds,dry with paper towels
6 -8 ounces fat free mozzarella cheese, sliced into 1/4 inch long sticks
toothpick, to secure bites

Steps:

  • In a large glass mixing bowl, combine the olive oil (or bottled vinaigrette), lemon juice, mustard, garlic, onion, basil and pepper, add the salt if desired.
  • Add the eggplant rounds, coating well.
  • Marinate for at least an hour.
  • Remove eggplants rounds from bowl, grill or broil until cooked through, about 5 minutes on one side then turn over and cook for about 1 minute on the other side- watch carefully not to overcook.
  • Remove and place on paper towels till cool.
  • Wrap each eggplant round around a stick of mozzarella, secure with a toothpick Serve by themselves or with your favourite dip.

Nutrition Facts : Calories 412.8, Fat 40.8, SaturatedFat 5.6, Cholesterol 3.8, Sodium 202.4, Carbohydrate 6.3, Fiber 2.9, Sugar 2.4, Protein 7.7

GRILLED EGGPLANT PARMESAN STACKS



Grilled Eggplant Parmesan Stacks image

We love eggplant Parmesan, but when it's hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. -Joann Parlin, Little Egg Harbor, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 large eggplant (about 2 pounds)
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon pepper
1 log (1 pound) fresh mozzarella cheese, cut into sixteen slices
1 large tomato, cut into eight slices
1/2 cup shredded Parmesan cheese
Chopped fresh basil or parsley

Steps:

  • Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

Nutrition Facts : Calories 449 calories, Fat 31g fat (18g saturated fat), Cholesterol 96mg cholesterol, Sodium 634mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 5g fiber), Protein 26g protein.

GRILLED EGGPLANT AND MOZZARELLA SANDWICHES



Grilled Eggplant and Mozzarella Sandwiches image

Categories     Sandwich     Quick & Easy     Mozzarella     Eggplant     Arugula     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 garlic clove
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons pine nuts, toasted

Steps:

  • Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.
  • Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
  • Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

GRILLED EGGPLANT STACKS



Grilled Eggplant Stacks image

This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 11

2 lbs eggplants, peeled and sliced
1/3 cup olive oil
1/3 cup fig balsamic vinegar
2 -4 garlic cloves, minced
1/4 teaspoon black pepper
1 pinch chili pepper flakes
1 teaspoon fresh thyme, loose packed
1 teaspoon fresh rosemary, loose packed
1 teaspoon fresh oregano, loose packed
10 ounces mozzarella cheese (thinly sliced or shredded) (optional)
3 tomatoes, sliced thin (optional)

Steps:

  • Mix all marinade ingredients together in a large container with a lid.
  • Add eggplant and toss to coat.
  • Marinade for 1-8 hours.
  • Heat grill.
  • When grill is hot place eggplant on the hot preheated grill. Grill about 10 minutes, turning once.
  • Enjoy as is or.
  • Top with cheese and tomato slices.
  • You can drizzle with balsamic that has been reduce by half.
  • garnish with herbs.

Nutrition Facts : Calories 87.1, Fat 7.4, SaturatedFat 1, Sodium 2.1, Carbohydrate 5.6, Fiber 3.2, Sugar 2.1, Protein 1

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 CHICKEN AND EGGPLANT WITH MOZZARELLA AND TOMATOES



Grilled Chicken and Eggplant with Mozzarella and Tomatoes image

As the tomato vines burst forth with the vibrant and versatile summer fruit, let them land on this plate of chicken-and-eggplant "caprese." This riff on the beloved Italian salad adds grilled chicken breast, grilled eggplant, kalamata olives, and fresh parsley but the tomatoes remain the stars. They add acidity and a burst of freshness with each bite of this satisfying salad dinner.

Provided by Sarah Carey

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken-breast halves (4 small)
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
2 medium eggplants (1 1/2 pounds total), sliced 1/2-inch-thick
1/2 cup pitted Kalamata olives, coarsely chopped
1/4 cup chopped fresh herbs, such as parsley and mint, plus more for serving
2 teaspoons white-wine vinegar
1 pound mixed tomatoes, such as cherry and heirloom, sliced
1 ball (8 ounces) fresh mozzarella, sliced
Grilled rustic bread, for serving

Steps:

  • Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil.
  • Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side. Transfer to a bowl, cover, and let stand until fully softened, 10 minutes.
  • Meanwhile, grill chicken, flipping once, until cooked through and charred in places, about 3 minutes a side. Stir together olives, remaining 1/4 cup oil, herbs, and vinegar; season to taste.
  • Arrange chicken, eggplants, tomatoes, and cheese on a platter or plates. Sprinkle with olive mixture and more herbs. Drizzle with oil and serve with grilled bread.

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.

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From cookinwithmilo.com


GRILLED EGGPLANT INVOLTINI RECIPE - MAURIZIO QUARANTA | FOOD & WINE
Step 1. Lightly sprinkle the eggplant slices with salt and let stand for 15 minutes. Advertisement. Step 2. Preheat a grill pan. Blot the eggplant slices dry with paper towels and brush with olive ...
From foodandwine.com


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