GRILLED EGGPLANT WITH MINT VINAIGRETTE
Provided by Curtis Stone
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
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.
MARINATED EGGPLANT WITH MINT
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
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.
MARINATED EGGPLANT
This recipe came from a Italian lady, who gave her daughter the directions and ingredients in ITALIAN! The daughter translated it into English. My father and I then worked on coming up with the proper amounts. My father had a wonderful sense of humor and recommended that you should "press the liquid out of the eggplant by running over it in the driveay, with a Lincoln Continental." For those of you that don't have access to a Lincoln Continental, I recommend putting the eggplant in a colander, placing a plate over the top of it and adding heavy weights to press the liquid out!! This is an elegant way to eat eggplant and makes a great appetizer!!
Provided by Graymare47 252632
Categories < 4 Hours
Time 1h5m
Yield 4-6 small jars
Number Of Ingredients 7
Steps:
- Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
- Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
- Pack into small Ball canning jars and process in a hot water bath for 5 minutes.
ROASTED EGGPLANT WITH TOMATO AND MINT
This tasty Mediterranean recipe from Deb Perelman of Smitten Kitchen makes a great appetizer for gatherings.
Provided by Martha Stewart
Categories Appetizers
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Brush a rimmed baking sheet with 2 tablespoons oil. Arrange eggplant rounds in a single layer and season with salt and pepper. Roast until undersides are browned and release easily from sheet, 25 minutes. Flip each round and season with salt and pepper. Roast until undersides are browned and eggplant is tender, 10 to 12 minutes.
- Meanwhile, in a small bowl, mix together 1 tablespoon oil, ricotta salata, capers, onion, tomatoes, mint, and vinegar. Season to taste with salt, pepper, and more vinegar, if desired. Transfer eggplant to a serving platter. Top each round with a spoonful of tomato mixture and serve.
Nutrition Facts : Calories 148 g, Fat 10 g, Fiber 5 g, Protein 4 g, SaturatedFat 3 g
GRILLED EGGPLANT WITH MINT MARINADE
Provided by Molly O'Neill
Categories lunch, weekday, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 4
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
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 GARLIC AND MINT
Number Of Ingredients 7
Steps:
- 1 Trim the tops and bottoms of the eggplants. Cut the eggplants crosswise into 1/2-inch-thick slices. Arrange the slices in a colander, sprinkling each layer with salt. Place the eggplant over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels. 2 Preheat the oven to 450°F. Brush the eggplant slices with the oil and arrange them oiled-side down in a single layer on cookie sheets. Brush the tops with oil. Bake the slices for 10 minutes. Turn and bake until browned and tender, about 10 minutes more. 3 In a shallow plastic container with a tight-fitting lid, make a layer of the eggplant slices, overlapping them slightly. Sprinkle with vinegar, garlic, mint, and pepper. Repeat the layering until all of the ingredients are used. 4 Cover and refrigerate for at least 24 hours before serving. These keep well for several days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MARINATED EGGPLANT WITH MINT
From Epicurious. Time does not include chilling time. A lot of reviews baked the eggplant rather than fried it.
Provided by Wendys Kitchen
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 373, Fat 36.4, SaturatedFat 5, Sodium 735.9, Carbohydrate 12, Fiber 6.6, Sugar 5.1, Protein 2.1
MARINATED EGGPLANT SLICES
A Russian eggplant appetizer, served cold and marinated, for garlic lovers! Consider topping with toasted pine nuts and/or capers, Greek olives, and tomato for extra zing.
Provided by flying fingers
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.
- Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.
- Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.
- Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 8.8 g, Fat 18.3 g, Fiber 4.6 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 964.2 mg, Sugar 3.1 g
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.
MARINATED EGGPLANT WITH GARLIC AND MINT
Number Of Ingredients 7
Steps:
- 1 Trim the tops and bottoms of the eggplants. Cut the eggplants crosswise into 1/2-inch-thick slices. Arrange the slices in a colander, sprinkling each layer with salt. Place the eggplant over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels. 2 Preheat the oven to 450°F. Brush the eggplant slices with the oil and arrange them oiled-side down in a single layer on cookie sheets. Brush the tops with oil. Bake the slices for 10 minutes. Turn and bake until browned and tender, about 10 minutes more. 3 In a shallow plastic container with a tight-fitting lid, make a layer of the eggplant slices, overlapping them slightly. Sprinkle with vinegar, garlic, mint, and pepper. Repeat the layering until all of the ingredients are used. 4 Cover and refrigerate for at least 24 hours before serving. These keep well for several days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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