Asian Grilled Eggplant Wraps With Garlic Sauce Food

GRILLED CHINESE EGGPLANT WITH GARLIC AND GINGER SAUCE RECIPE

Steps:

• In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Bush the eggplant slices with the sesame oil and grill over medium heat until they have softened and the purple color is gone, turning half-way through. Remove to a plate.
• Remove the cooking grate and place your wok directly on top of the coals. Swirl in the canola or peanut oil. If the wok is hot enough, the oil should move quickly around the wok. Add the garlic, ginger, scallions, and chilies. Stir for 10 seconds, until brown and fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and add it to the wok. Bring the mixture to a boil and cook until sauce thickens. Remove to a bowl and serve hot or cold.

GRILLED JAPANESE EGGPLANT

Steps:

• Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.

ASIAN GRILLED EGGPLANT WRAPS WITH GARLIC SAUCE

Steps:

• Heat oven to 250 degrees. Wrap tortillas in foil and bake about 10 minutes, or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on high for 30 to 60 seconds.
• Meanwhile, in small bowl, whisk together garlic, tamari or soy sauce, vinegar and sesame oil. Set aside.
• Preheat stove-top grill or griddle according to manufacturer's directions. Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three.
• To assemble, place 2 to 3 pieces eggplant in each tortilla. Garnish wit h dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients.

GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT

Steps:

• Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
• Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

EGGPLANT WRAPS

Steps:

• preheat oven to 350*.
• Cut woody top off each eggplant, and slice each eggplant lengthwise into 8 pieces ( 16 in all ) about 1/2 inch thick.
• Mix oil and herbs together and brush over eggplant slices.
• Heat large skillet over medium heat and lay as many pieces of eggplant in pan as will comfortably fit. Fry each side until golden brown and softened about 4 mins a side.
• Wash spinach in cold water then toss in hot saucepan until wilted, drain off any liquid.
• Now assemble each wrap by taking 1 slice of cooked eggplant and placing a little wilted spinach on one side, top with sun dried tomato, sprinkle of pine nuts and slice of cheese.
• Fold eggplant over to form wrap then place on non stick baking sheet. Repeat with all other eggplant slices.
• Sprinkle wraps with salt and pepper, and bake in oven for 15 mins until bubbling.
• Serve immediately.

GRILLED EGGPLANT WRAPS

Steps:

• For the grilled eggplant: Preheat the grill.
• Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together.
• Slice the eggplants lengthwise into 1/2" slices. Brush the slices on both sides with the olive oil mixture.
• Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
• For the wraps: Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
• Spread the tortillas out on a work surface in front of you. Spread the cheese mixture out on the tortillas, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Tightly roll the tortillas into a cylinder, ending with the seam side down.
• Cut the wraps on the diagonal and serve.