Broiled Basil Eggplant Food

BROILED EGGPLANT WITH CILANTRO VINAIGRETTE

Steps:

• Preheat broiler.
• Halve eggplants lengthwise. Brush cut sides with 1/4 cup oil and season with salt. Arrange as many eggplants, cut sides up, as will fit in 1 layer on rack of a broiler pan and broil 2 to 3 inches from heat until browned, about 5 minutes. Turn oven setting to 450°F. and move pan to middle of oven. Roast until tender when pierced with a fork, about 12 minutes. Repeat with remaining eggplants.
• Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
• Serve eggplants at room temperature, drizzled with vinaigrette.
• To make 6 servings: Follow the directions above using the following ingredient amounts:
• 6 small (4-oz.) eggplants
• 8 tablespoons olive oil
• 1/2 teaspoon cumin seeds, toasted
• 1/4 cup fresh cilantro
• 1/4 cup fresh flat-leaf parsley
• 1 garlic clove
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 3 tablespoons lemon juice

THAI BASIL EGGPLANT

Steps:

• Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
• Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.

BROILED EGGPLANT WITH PARMESAN

Steps:

• Preheat oven to broil.
• Trim eggplants and cut into 16 slices of equal thickness.
• Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
• Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
• In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.

BROILED EGGPLANT

Steps:

• Wash and pat the eggplant dry. Cut off the top, and cut the eggplant lengthwise into slices that are around an inch thick. Place these pieces on a parchment-lined baking tray.
• Brush eggplant slices with olive oil and sprinkle both sides with salt.
• Using a pastry brush, coat all of the sides of the eggplant steaks with the marinade. Make sure the eggplant steaks are drenched in the sauce.
• Place the baking tray in a preheated broiler or oven. If you are using an oven, select the broil setting on low.
• Broil the eggplant for about 10 minutes, until the eggplant is cooked properly. Flip the eggplants and broil for another 10 minutes.
• Once the timer is up, remove the tray from the oven and enjoy!

ROASTED EGGPLANT WITH BASIL

Steps:

• Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.

GRILLED EGGPLANT WITH FRESH RICOTTA AND GRILLED TOMATO-BASIL RELISH

Steps:

• Heat your grill to high.
• Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
• Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
• Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
• Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
• Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.

BROILED BASIL EGGPLANT

Steps:

• Combine the first six ingredients in a small bowl, beating with a wire whisk until blended. Set aside.
• Brush both sides of eggplant slices with the 3 tbsp olive oil. Arrange eggplant slices in a single layer ona n ungreased baking sheet. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Broil 5 1/2 inches from heat (with electric oven door partially opened) for 5 minutes on each side or until tender and lightly browned. (Smaller eggplants will need less time).
• Arrange eggplant slices on an ovenproof platter or casserole dish, overlapping slices slightly. Arange cheese slices over the eggplant slices. Broil for 1 minute or until cheese melts.
• Whisk the reserved olive oil mixture until blended. Spoon over the eggplant. Garnish with fresh basil sprigs if desired.

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL

Steps:

• Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
• Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
• Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.

EGGPLANT ROLLS FILLED WITH BASIL AND CHEESE

Steps:

• Make the tomato sauce:
• In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.
• Make the eggplant rolls:
• With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.
• Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves. Makes about 12 rolls.

MISO-GARLIC BROILED EGGPLANT

Steps:

• Preheat broiler.
• Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.

ITALIAN GRILLED EGGPLANT WITH BASIL AND PARSLEY (MELANZANE GRIGLIATE AL BASILICO E PREZZEMOLO)

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
• Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
• Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.

BROILED EGGPLANT WITH PROVOLONE

Steps:

• Lightly oil heavy large baking sheet. Brush both sides of 12 eggplant rounds generously with dressing; arrange on prepared sheet. Sprinkle rosemary and oregano over. Let stand at room temperature 30 minutes.
• Preheat broiler. Broil eggplant on baking sheet until brown and cooked through, about 5 minutes per side. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Preheat oven to 450°F. Top each eggplant slice with 1 rounded tablespoon sauce. Place 1 provolone slice atop each eggplant round and trim to fit. Sprinkle each with 1 tablespoon Parmesan. Bake until cheeses melt and eggplant is heated through, about 5 minutes.

BROILED EGGPLANT WITH CHEESE AND TOMATO SAUCE

Steps:

• Wash eggplant and slice off both ends. Slice remaining eggplant into 1/2-inch thick rounds and place on broiler pan close to source of heat. Broil on each side until slices are browned, total broiling time about 10 minutes. Watch very carefully.
• Meanwhile, heat oil in large skillet and saute onion and garlic until onion softens. Add mushrooms and saute minute or two longer. Add parsley, oregano, basil and puree. Cook over low heat 5 minutes or longer, until eggplant is ready. Season with pepper.
• Arrange eggplant slices in shallow ovenproof baking dish. Top with cheese slices and cover with tomato sauce. Wrap and freeze.
• To serve, defrost, bake uncovered, at 450 degrees for 15 to 20 minutes, until sauce is bubbly. Serve over green noodles.

BROILED EGGPLANT ITALIANO

Steps:

• Place top oven rack 3 inches below broiler and preheat the broiler.
• Line a cookie sheet with foil and spray with a non fat cooking spray or olive oil spray.
• Put a single layer of eggplant slices on the sprayed pan.
• Drizzle 1/4 cup of salad dressing on the eggplant slices and sprinkle with Italian seasoning.
• Broil the eggplant for three minutes,turn over and drizzle with rest of the italian dressing and broil for 7 minutes or until tender.
• Spread the diced tomatoes over the eggplant and sprinkle with the shredded mozzarella.
• Top off with Italian seasoning.
• Put it under the broiler until the cheese is golden brown -- about 3 minutes.
• Enjoy !

BROILED EGGPLANT WITH TOMATO SAUCE

Steps:

• Pare and cut eggplant into 1/2 inch slices.
• Set oven control at broil and/or 550 degrees.
• Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
• Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes.
• In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.

BROILED, MARINATED EGGPLANT

Steps:

• Whisk together soy sauce, lime juice, honey, garlic, ginger, and red pepper flakes in a 13- by 9-inch glass baking dish. Add eggplant, turning to coat, and marinate, covered, turning once, at least 20 minutes total.
• Preheat broiler.
• Lightly brush rack of a broiler pan with oil, then broil eggplant 5 to 7 inches from heat, basting frequently with remaining marinade and turning once, until tender and browned on both sides, 10 to 15 minutes total.

BROILED EGGPLANT WITH GARLIC SAUCE

Steps:

• Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.
• Preheat broiler.
• In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.
• Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.