GRILLED BABY EGGPLANT WITH BALSAMIC GLAZE
Steps:
- For the grilled baby eggplant: Preheat a grill or grill pan to medium high.
- Cut off the stems from the baby eggplant and slice them in half lengthwise. Make a 1/2-inch-deep crosshatch pattern on the flesh side of each using a knife. Put them in a medium bowl.
- In a small bowl, mix together the oil, rosemary and garlic. Pour the mixture over the eggplant, tossing to coat completely, and sprinkle generously with salt and pepper. Grill, flipping halfway through, until tender and dark, about 10 minutes.
- For the glaze: Meanwhile, in a small saucepan, combine the oil, stock, balsamic vinegar, honey, mustard, lemon juice, salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Drizzle over the eggplant to serve.
GRILLED MARINATED EGGPLANT
Provided by Marco Canora
Categories Side Marinate Vegetarian Backyard BBQ Eggplant Summer Grill Grill/Barbecue Healthy Capers Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a first course or side dish
Number Of Ingredients 9
Steps:
- Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
- Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
- Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
- Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
- Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
- Chef's notes:
- You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
- For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.
GRILLED BALSAMIC EGGPLANT
Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator.
- Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.
- Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes.
- Pour the reserved marinade over the hot eggplant.
BALSAMIC GRILLED EGGPLANT
A mixture of olive oil, balsamic vinegar, and garlic makes for a very flavorful grilled eggplant. It's an easy recipe - mix the simple marinade, brush the eggplant, and grill.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
- Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
- In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
- Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
- Brush the eggplant slices with the remaining marinade and serve.
Nutrition Facts : Calories 120 kcal, Carbohydrate 11 g, Fat 9 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
HERB GRILLED EGGPLANT (AUBERGINE)
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
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)
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
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
GRILLED EGGPLANT, BALSAMIC GLAZED PORTABELLA MUSHROOM SANDWICHES
Make and share this Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches recipe from Food.com.
Provided by Thymestudio
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside.
- Soak eggplant slices in lightly salted water for about 15 minutes Rinse and pat dry. Brush both sides with olive oil and lightly salt and pepper.
- Spray grill rack and prepare at medium heat. Brush mushrooms with olive oil. Sprinkle stem side with minced fresh rosemary, thyme and parsley evenly divided between the mushroom caps, top with pat of butter salt and pepper and 2 tsp balsamic vinegar per mushroom. Grill mushrooms until tender (about 10 - 12 mins, do not turn!) Lay slices of eggplant on grill and cook about 8 - 10 mins until tender, turning a couple of times.
- Spread Mayo mixture on toasted buns. Place lettuce, eggplant and mushroom on bun bottoms, cover with tops, serve immediately and enjoy!
BALSAMIC GRILLED VEGETABLES
Lightly charred grilled vegetables will knock your socks off. The balsamic vinegar marinade makes the meal! Serve with your choice of seafood, chicken, or steak. Steamed rice completes your meal.
Provided by MJane
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Mix broth, balsamic vinegar, minced garlic, olive oil, basil, oregano, and black pepper together in a medium bowl. Set marinade aside.
- Combine bell peppers, zucchini, onion, mushrooms, whole garlic, and tomatoes in a large bowl and stir until well mixed. Pour into a large lidded container and pour marinade over the vegetables. Seal and marinate for at least 20 minutes; refrigerate if you are marinating longer.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Oil a grill basket.
- Scoop veggie mixture into the grill basket, reserving excess marinade. Close the grill lid.
- Cook on the preheated grill, stirring with a slotted spoon every 6 to 7 minutes, for about 20 minutes. Pour remaining marinade over veggies. Finish grilling with lid closed until somewhat charred, about 5 minutes more. Transfer to a large baking sheet and serve.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 20.1 g, Cholesterol 0.5 mg, Fat 10.9 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.5 g, Sodium 118.9 mg, Sugar 8.7 g
BALSAMIC MARINATED GRILLED EGGPLANT (AUBERGINE)
Great for outdoor grilling. This is a different tasting grilled eggplant. A vegetarian delight! Prep time is marinating 24 hours.
Provided by Miss Annie
Categories Lunch/Snacks
Time P1DT10m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 6 ingredients and pour over the eggplant.
- Marinate overnight (or at least four (4) hours).
- Cook on a pre-heated grill over medium heat for about 5 minutes each side.
- The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.
More about "balsamic marinated grilled eggplant aubergine food"
ITALIAN MARINATED EGGPLANT - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (9)Total Time 1 hrCategory AppetizerCalories 136 per serving
- Slice the eggplant around 1/4 inch thickness, sprinkle with a little salt (only enough to season don't over do it) and set aside for 30 minutes until they have released some water. Rinse the eggplant slices and pat dry with a paper towel.
- Lightly brush the eggplant on each side with olive oil. Place on a hot griddle pan until soft ( you can do this using a normal frying pan too) set aside to cool slightly.
- To make the marinade, finely chop the garlic, mint and chili (seeds removed) add to 80ml of olive oil with the red wine vinegar and oregano, stir.
- When the eggplant has cooled add a layer of the eggplant slices on a serving plate or bowl. Drizzle over 1 tbsp of the marinade then continue until all the slice and marinade has been used up. If there is extra marinade left, pour it over the final layer.
BEST MARINATED EGGPLANT RECIPE - HOW TO MARINATE GRILLED …
From food52.com
Reviews 14Servings 4Cuisine AmericanCategory Appetizer
EASY MARINATED EGGPLANT - SIMPLY DELICIOUS
From simply-delicious-food.com
ROASTED EGGPLANT WITH BALSAMIC VINEGAR & BASIL - ITALIAN FOOD …
From italianfoodforever.com
GRILLED EGGPLANT RECIPE WITH BALSAMIC GLAZE - THE …
From thespruceeats.com
10 BEST EGGPLANT MARINATED IN BALSAMIC VINEGAR …
From yummly.com
BEST BALSAMIC MARINADE FOR GRILLED VEGETABLES
From ifoodreal.com
GRILLED EGGPLANT WITH GARLIC AND HERBS – WELLPLATED.COM
From wellplated.com
PERFECT GRILLED EGGPLANT RECIPE - THE SPRUCE EATS
From thespruceeats.com
MARINATED EGGPLANT WITH RICE VINEGAR, GINGER AND GARLIC
From foodandwine.com
BALSAMIC MARINATED GRILLED VEGETABLES - LIVELY TABLE
From livelytable.com
BALSAMIC MARINATED EGGPLANT - SOPHREAKINGOOD
From sophreakingood.com
MELT IN YOUR MOUTH GRILLED EGGPLANT - MEDITERRANEAN LIVING
From mediterraneanliving.com
MARINATED GRILLED EGGPLANT RECIPE: EASY APPETIZER
From shelovesbiscotti.com
GRILLED EGGPLANT - THEONLINEGRILL.COM
From theonlinegrill.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love