BEEF BURGER WITH GRILLED EGGPLANT (AUBERGINE) & SALAD GREENS
Adapted from a recipe 'The Australian Women's Weekly's Grills & Barbecues'. The eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. and kept in a freezer bag until you have enough to make Recipe #135453.
Provided by bluemoon downunder
Categories One Dish Meal
Time 35m
Yield 4 beef burger with grilled eggplant (aubergine) & sa, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the yoghurt and hummus in a small bowl.
- Cut the eggplant (aubergine) into 6 slices lengthways; discard the 2 skin-side pieces (or put in your freezer bag of vegetable peelings etc. for using to make vegetable stock (see note above).
- Preheat the grill or barbecue.
- Combine the beef, garlic, tomato paste (or dried Australian Bush Tomato), onion, chilli, basil, breadcrumbs and egg in a large bowl; shape the mixture into 4 patties; cook the patties and eggplant, in batches, on the heated oiled flat grill or barbecue until browned on both sides and cooked through.
- Halve the bread pieces (or rolls) horizontally; toast, cut-sides up; spread the cut-sides with the yoghurt mixture; sandwich the eggplant, patties and salad greens between the toasted pieces of bread or roll.
PERFECT BEEF BURGERS
Provided by Food Network Kitchen
Time 20m
Yield 4 burgers
Number Of Ingredients 5
Steps:
- Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
- Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.
- Serve the patties on the buns; top with lettuce and tomato.
STEAMED EGGPLANT (AUBERGINE) SALAD
Make and share this Steamed Eggplant (Aubergine) Salad recipe from Food.com.
Provided by Chef Madsen
Categories Salad Dressings
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut eggplant lengthwise into 1.5 cm (3/4 in) slices, then cut each slice into 1.5 cm (3/4 in) strips.
- Place eggplant in a colander and rinse well under cold running water. Drain and pat dry with kitchen paper.
- Arrange eggplant in one layer on a heatproof plate that will fit inside a steamer basket.
- Place plate inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 6 minutes or until eggplant is just tender when pierced with a knife.
- Carefully remove plate from steamer and allow eggplant to cool slightly.
- To serve, arrange eggplant on a platter and spoon over reserved dressing.
- Sprinkle with spring onions, roasted sesame and pepper.
- Sprinkle eggplant with salt on both sides and lay on a tray in one layer. Set aside for 10 minutes.
- Dressing.
- Meanwhile, To make the dressing, place all ingredients in a small heavy-based saucepan and bring to the boil.
- Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced, then set aside.
Nutrition Facts : Calories 143.4, Fat 3.9, SaturatedFat 0.6, Sodium 2838.8, Carbohydrate 25.8, Fiber 10.1, Sugar 13.4, Protein 4.9
AUBERGINE SALAD
This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.
Provided by PalatablePastime
Categories Vegetable
Time 29m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
- Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
- Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
- In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
- Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
- Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
Nutrition Facts : Calories 225.5, Fat 17.7, SaturatedFat 2.3, Sodium 800.9, Carbohydrate 17, Fiber 7.2, Sugar 6.9, Protein 3.7
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
BIG FAT GREEK EGGPLANT (AUBERGINE) SALAD
This is Andrew Zimmer's recipe. He recommends roasting the eggplant on a gas grill--you can also do it on a gas stovetop or over charcoal that isn't too hot. This is enough for 4 to 6 generous salad servings or, as a topping for crostini, enough for a whole baguette, sliced relatively thin and lightly grilled.
Provided by Chef Kate
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
- Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
- In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
- Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they're called "the poor man's caviar.".
- Roughly cut up the eggplant, and combine it with the remaining ingredients.
- Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.
Nutrition Facts : Calories 76.1, Fat 0.7, SaturatedFat 0.1, Sodium 336.9, Carbohydrate 17.9, Fiber 9.2, Sugar 7, Protein 3.4
YUMMY LOW CARB LOW FAT GRILLED EGGPLANT (AUBERGINE)
This recipe fits in with the south beach, GI and atkins diets as well as tastes delicious. Diets can make eating boring and leave you feeling hungry. After a few attempts, this made mr. nondiet love it. This was super easy to make and really a delicious treat while dieting. It also looks very "restaurant-ish" on the plate. Yummy.
Provided by Zeeva22
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- mix the ricotta cheese in a small bowl with the pepper, granulated garlic and parsley.
- Place into fridge while preparing eggplant.
- Cut eggplant into 1/4 inch slices.
- In a flat plate mix olive oil and garlic salt.
- Then, dip eggplant slices into olive oil mixture and place on george foreman grill for 12 minutes each slice.
- Place a single layer of eggplant in a greased baking dish (use pam cooking spray).
- Place a spoonful of the ricotta mixture on top of eggplant, then one slice roasted pepper and another slice of eggplant on top.
- You may make these three layers by repeating the procedure.
- Top with a sprinkle of mozerella cheese and bake for 20 minutes at 350 degrees.
- It is delicious and very simple to make!
Nutrition Facts : Calories 401, Fat 9.7, SaturatedFat 1.4, Cholesterol 27.2, Sodium 1132.5, Carbohydrate 28, Fiber 15.6, Sugar 11.3, Protein 52
EGGPLANT (AUBERGINE) SALAD/CAVIAR
This is a very easy and healthy addition to any meal. Makes a great side dish or as a dip. Also known as Baklazhanovaya Ikra in Russian. You will need a larger non-stick skillet (at least 12 inches wide and 3 inches tall). Also two hand-fulls of cherry tomatoes can be substituted for the two medium tomatoes.
Provided by blazer380
Categories Peppers
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop and caramelize the onions on a skillet (with a little bit of olive oil) over medium heat until they are golden but not burnt.
- While the onions are cooking, without peeling the eggplant, cut it into about 1/2 inch cubes. And place in a large bowl.
- Chop the bell pepper and add to bowl.
- Cut the tomatoes and add to bowl.
- Take the cooked onions, finely chop them, and add to bowl.
- Add the red pepper flakes, salt, and finely chopped garlic to the bowl.
- Mix all the ingredients in the bowl and transfer to a 12 inch non-stick skillet.
- Pour the contents of the tomato can on top of what's in the skillet and mix it a little bit.
- Cover with a lid and cook on low/medium heat. Keep mixing the contents every 10-15 minutes to cook things evenly and prevent burning. If you notice sticking to pan, reduce heat.
- The dish is ready when most of the liquid has evaporated and all the ingredients are soft and fully cooked. Approximately 45 minutes.
- Place in fridge to cool the salad since it's best served chilled.
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4.8/5 (5)Category Side DishCuisine MediterraneanCalories 248 per serving
- Grill over medium-high heat (on an outdoor grill or in a grill pan) until golden brown on both sides (approximately 2-3 minutes per side).
- Whisk together olive oil, garlic, chilli flakes, lemon juice, oregano, salt and pepper and pour over the eggplant. Allow to marinate for 10 minutes.
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