MINTED EGGPLANT
Food editor Ruth Cousineau learned this technique in Seville; it ensures the eggplant maintains its shape and flavor perfectly.
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 10
Steps:
- Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
- Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.
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.
MINTED EGGPLANT ROUNDS
Can be prepared in 45 minutes or less.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat broiler
- Cut eggplants crosswise into 3/4-inch slices and arrange on baking sheets. Brush both sides lightly with oil and broil in batches about 4 inches from heat until golden brown, 3 to 4 minutes on each side.
- While eggplant is broiling, stir together lime juice, fish sauce, sugar, garlic, and mint until sugar is dissolved.
- Serve eggplant drizzled with sauce.
EGGPLANT ROUNDS
Savory grilled eggplant or brinjal. If you're having a barbeque we recommend grilling these rounds rather than frying. They are delicious either fried or grilled!
Provided by sandhya
Categories Eggplant Side Dishes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess.
- Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 14.5 g, Fat 15.1 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 5.6 mg, Sugar 3.2 g
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
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