CURRIED GRILLED EGGPLANT
Steps:
- Prepare grill to medium-high heat.
- Rub eggplant rounds on both sides with sesame oil. Sprinkle with curry powder, salt, and pepper. Grill until slightly charred, about 6 minutes per side. Sprinkle with mint to serve.
Nutrition Facts : Calories 131 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 121 milligrams, Carbohydrate 12 grams, Fiber 7 grams, Protein 2 grams, Sugar 4 grams
GRILLED EGGPLANT WITH SHERRY VINEGAR DRIZZLE
Steps:
- Prepare a charcoal grill with hot coals or heat a gas grill.
- In a non-corrosive saucepan, reduce the sherry wine vinegar and sugar by boiling rapidly until reduced to 1/4 cup, about 5 minutes. It should be thick and syrupy. (You've just made your own balsamic vinegar.)
- Meanwhile, heat a tablespoon of olive oil in a small saute pan, add the garlic and cook for 1 minute until browned.
- Slice the eggplants vertically in 12 very thin slices with the skin on.
- Brush the eggplant slices with olive oil and grill them until they are just about to burn, the duration will depend on how hot the grill is. You want some char here, nearly black is good. (You can also do this on a skillet.)
- Drizzle the vinegar syrup over the eggplant slices and garnish with the garlic.
GRILLED EGGPLANT
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
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
GOCHUJANG-GLAZED EGGPLANT WITH FRIED SCALLIONS
Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat. The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy finish. The real star of this dish, though, is the scallion oil. The tangle of thinly sliced scallions crisps in olive oil, lending its oniony flavor to the oil, which is then used to cook the eggplant. This dish is salty, spicy and sweet - everything you want in a banchan - and tastes great with a bowl of fresh white rice.
Provided by Eric Kim
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture.
- Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside.
- To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel.
- Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel.
- Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup.
- After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil.
- When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.)
- Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute.
- Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)
LIME AND SESAME GRILLED EGGPLANT
When I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first 7 ingredients until blended; brush 2 tablespoons juice mixture over both sides of eggplant slices. Grill, covered, over medium heat until tender, 4-6 minutes on each side., Transfer eggplant to a serving plate. Stir honey and pepper flakes into remaining juice mixture; drizzle over eggplant. Sprinkle with green onion and sesame seeds.
Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED EGGPLANT
Eggplant takes beautifully to grilling.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
- Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.
GRILLED SHRIMP AND EGGPLANT APPETIZERS
Provided by Florence Fabricant
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the tops off the eggplants and slice each eggplant vertically into four slices, each about one-half-inch thick.
- Place three tablespoons of the oil plus salt and pepper to taste in a large bowl, add the eggplants and toss to coat them completely with this mixture.
- Place remaining oil along with soy sauce and lemon juice in another bowl, add the shrimp and toss.
- Allow the shrimp and eggplant to marinate at least 30 minutes, then light the grill.
- Grill the eggplant slices very close to hot coals for about five minutes, turning them once during the grilling, until they are attractively seared. Do not overcook. String the shrimp on skewers or place them on a fine mesh rack and grill them about two minutes on each side, until they begin to sear. Do not overcook.
- Spread each grilled eggplant slice with a little of the hoisin sauce and sprinkle with some of the scallion. Place a grilled shrimp on each eggplant slice and roll the eggplant around it. Skewer with a toothpick and serve.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 400 milligrams, Sugar 5 grams, TransFat 0 grams
SEARED SCALLOPS WITH ROASTED EGGPLANTS AND MARINATED PEPPERS
Steps:
- Arrange the oven rack in the lowest position. Preheat the oven to 450°F.
- Use a fork to poke holes all over the eggplants. Put the eggplants on a foil-lined baking sheet in the oven. Roast, turning occasionally, until the skins are charred and the eggplants are very soft, about 15 minutes. Transfer to a cutting board.
- When cool enough to handle, peel the eggplants and cut in quarters lengthwise. Cut each piece in half crosswise. Transfer to a large bowl. Add the garlic, lemon juice, 2 tablespoons of the oil, a pinch of chile flakes, and a pinch of salt. Gently stir well.
- Turn a gas burner to high. Set the peppers directly over the flame and cook, turning frequently, until the skin is charred all over. Alternatively, broil or grill the peppers as close to the heat source as possible. When cool enough to handle, use paper towels to rub off the charred skin. Remove and discard the stems and seeds, then cut each pepper into very thin slices. Transfer to a medium bowl and add the lime juice, remaining 1 tablespoon oil, and a pinch of salt. Stir well.
- Heat a large skillet over high heat until very hot. Season half the scallops with salt and pepper. Add enough oil to generously coat the bottom of the pan, then add the seasoned scallops, one at a time. Cook until a golden brown crust forms on the bottom, 1 to 2 minutes, then carefully flip and cook until a crust forms on the other side, 1 to 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining scallops in the same pan, letting the pan get very hot again and adding more oil if needed.
- Divide the eggplant mixture among 4 serving dishes. Top with the scallops, then the pepper mixture. Scatter the dill all over.
GRILLED EGGPLANT WITH SEARED SCALLION
Steps:
- To expose each eggplant fully to the heat, peel off the pointy flaps of the cap but leave the stem attached. Use a fork to poke 6 to 8 sets of holes into each eggplant to prevent it from exploding while cooking (skip this step if you are oven roasting).
- To cook the eggplants on a grill, prepare a hot charcoal fire (you can hold your hand over the rack for only 2 to 3 seconds) or preheat a gas grill to high. Grill the eggplants, turning frequently, for 12 to 15 minutes, or until the skin is black and dry and the flesh is soft. To cook the eggplants on a gas stove top, turn on the burner to high and place the eggplants, one at a time, directly on the burner grate. Cook the eggplant, rotating it often, for 10 to 15 minutes, or until it has sagged and is pleasantly smoky and charred. Run the exhaust fan during cooking to avoid filling your kitchen with smoke. If the eggplant isn't sufficiently soft in the middle, finish it off in a preheated 450°F oven. To oven roast the eggplants, position a rack in the middle of the oven and preheat to 450°F. Split each eggplant in half lengthwise and place, cut side down, on an aluminum foil-lined baking sheet. Roast for 30 to 45 minutes, or until the eggplant halves are soft and oozing a bit of juice.
- When the eggplants are cool enough to handle, remove the skin. (The eggplants may be cooked and peeled several hours in advance of serving, covered, and kept at room temperature.) Cut the flesh crosswise into 2-inch sections. Use your fingers to separate the flesh into strips, placing them in a lovely pile on a serving plate. If the strips weep lots of liquid, pour it off the plate. Top with a mound of scallions.
- In a butter warmer or small saucepan, heat the oil until it starts to smoke. Remove from the heat and immediately pour the oil over the scallions. The scallions will sizzle as they sear from the hot oil. Serve at once with the dipping sauce.
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- Heat a grill pan over medium heat. Use a toothpick or chopstick to poke a few holes around the eggplants. Place them on the grill and grill until the outside is charred, about 15-20 minutes. Rotate every 5-6 minutes for even charring.
- When the eggplants are almost ready (about 5 minutes to go), combine all ingredients to make the dressing in a bowl. Taste and adjust to your liking, it should be on the salty-sweet side.
- Place a small saucepan over medium heat. Add oil and wait for the oil to be hot. Drop a piece of sliced scallion into the oil and if it sizzles immediately, the oil is ready. Add the remaining scallions and cook for a few seconds until fragrant and scallions are soft.
- Transfer cooked eggplants to a clean cutting board and peel off the skin. Be careful since they can be very hot. You can slice the eggplants into chunks or leave them whole and run a fork along them to separate the flesh into strips.
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- Wash and dry the eggplants and place them whole on a sheet pan. Poke a few holes in the eggplants with a fork or toothpick to prevent them from exploding in the oven.
- When the oven is ready, roast them for about 25-30 minutes, until the skins turn brown and the eggplant is soft all the way through.
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