Herb And Garlic Grilled Eggplant Aubergine Recipes

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HERB GRILLED EGGPLANT (AUBERGINE)



Herb Grilled Eggplant (Aubergine) image

Make and share this Herb Grilled Eggplant (Aubergine) recipe from Food.com.

Provided by Mini Ravindran

Categories     Vegetable

Time 40m

Yield 3 serving(s)

Number Of Ingredients 8

1 large eggplant, peeled and cut into 1/4 inch circles
1/4 cup canola oil or 1/4 cup olive oil
1 teaspoon garlic, minced
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
3/4 teaspoon thyme
1/2 teaspoon paprika
to taste salt and pepper

Steps:

  • Mix together oil and herbs in a large bowl.
  • Add the eggplant and marinate for 3 minutes.
  • Place the slices over hot coals and grill on both sides until just soft.
  • Serve immediately.

Nutrition Facts : Calories 207.6, Fat 18.6, SaturatedFat 1.4, Sodium 4.1, Carbohydrate 11.1, Fiber 6.5, Sugar 4.3, Protein 2

HERB AND GARLIC GRILLED EGGPLANT (AUBERGINE)



Herb and Garlic Grilled Eggplant (Aubergine) image

Eaten either hot or at room temperature, this is one of those simple, but ultimately satisfying dishes that goes with almost anything and is so good eaten on its own. Adapted from The Splendid Table, by Lynne Rossetto Kasper. This doubles easily.

Provided by Sharon123

Categories     Lunch/Snacks

Time 25m

Yield 6-8

Number Of Ingredients 7

2 medium eggplants, sliced into 1/4-inch thick round slices (about 2 pounds)
2/3 cup extra virgin olive oil (approximately)
4 large garlic cloves, minced
1/2 cup fresh basil, minced (tightly packed)
1/2 cup Italian parsley, minced (tightly packed)
1/8 teaspoon black pepper
salt

Steps:

  • Marinating the Eggplant:.
  • Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
  • Cooking Eggplant on an Outdoor Grill:
  • Burn down a charcoal fire (using real wood charcoal briquets if possible), until a white ash has formed on the briquets. Heat should be moderate. Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning. Transfer the finished slices to a platter and serve.
  • Cooking Eggplant Inside:.
  • Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side.
  • Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or you may preheat broiler, placing eggplant about 4" from the flame. Spread any leftover marinade over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced.
  • Serve as a first course or main dish after topping the warm slices with long furls of Parmigiano-Reggiano or sheep cheese carved with a vegetable peeler. Enjoy!

Nutrition Facts : Calories 262.4, Fat 24.4, SaturatedFat 3.4, Sodium 7.5, Carbohydrate 11.7, Fiber 6.5, Sugar 4.4, Protein 2.3

GARLIC AND HERB EGGPLANT



Garlic and Herb Eggplant image

Press the diced eggplant to get rid of excess water before you cook it to a golden brown and season it with garlic, parsley and mint.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 7

2 medium eggplant, peeled and diced into 1 1/2 pieces (about 3 pounds)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint

Steps:

  • Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
  • Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
  • Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.

AUBERGINES WITH GARLIC & HERB DRESSING



Aubergines with garlic & herb dressing image

An Italian-style sweet and sour dressing works well with the meaty aubergines

Provided by Mary Cadogan

Categories     Buffet, Side dish, Vegetable

Time 1h5m

Yield Serves 20 as part of a meal

Number Of Ingredients 6

1kg aubergine , sliced into rounds
100ml olive oil
5 tbsp red wine vinegar
1 tbsp sugar
4 garlic cloves , thinly sliced
bunches mint and parsley, roughly chopped

Steps:

  • Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
  • Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.

Nutrition Facts : Calories 53 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

GRILLED EGGPLANT WITH GARLIC AND SOY



Grilled Eggplant With Garlic and Soy image

Provided by Molly O'Neill

Categories     dinner, easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/2 cup apple cider vinegar
1/4 cup soy sauce (preferably dark soy)
4 garlic cloves, peeled and minced
2 small fresh red chili peppers, seeded and minced
1 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 teaspoon sugar (optional)
2 medium globe eggplants or 4 Japanese eggplants
1/4 cup canola oil

Steps:

  • Start a grill or preheat broiler. Combine the vinegar, soy sauce, garlic, chilies, salt, pepper and sugar, if using, in a large nonreactive bowl and set aside.
  • Slice globe eggplants into 3/4-inch rounds or cut Japanese eggplants in half lengthwise. Marinate the eggplant in the sauce for 20 to 30 minutes.
  • Remove the eggplant and reserve the sauce. Brush both sides of the slices with oil. Grill or broil until nicely browned and tender, about 5 minutes a side. (Do this in 2 batches if necessary to keep from crowding eggplant.) Remove to a platter and pour the reserved sauce over the eggplant. Serve immediately.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 11 grams, TransFat 0 grams

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