Broiled Eggplant With Cilantro Mint Sauce 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

FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY

Steps:

• Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
• Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
• Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
• While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
• Serve the eggplant topped with the chutney and yogurt if you like.

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.

GRILLED EGGPLANT WITH YOGURT AND MINT

Steps:

• Stripe the eggplant with a vegetable peeler and cut into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt, place in a colander and let sit 30 minutes. Rinse the eggplant under cold water and pat thoroughly dry.
• Meanwhile, combine the olive oil and garlic in a small glass cup, and microwave just until the oil is hot and bubbling, about 20 seconds. Whisk together the yogurt, mint, cumin, cayenne, 2 tablespoons water and salt to taste in a small bowl.
• Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-heat cooking. Brush the eggplant slices on both sides with the oil and garlic mixture. Grill until the eggplant is browned and tender, moving and turning the slices frequently, about 15 minutes. Drizzle the mint sauce onto the eggplant slices.

GRILLED STEAK WITH CILANTRO SAUCE

Steps:

• Place herbs, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper in food processor.
• Pulse until herbs are chopped.
• Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.
• Sprinkle steaks with remaining salt and pepper.
• Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare - thermometer should read 145, medium 106, well-done 170).
• Cut steaks into 1/4 inch slices
• Serve with sauce.

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.

EGGPLANT SOUFFLé WITH CILANTRO SAUCE

Steps:

• Place eggplant slices in a colander.
• Sprinkle with salt and set aside to drain for one hour.
• Rinse eggplant under cold water and pat dry.
• Turn on broiler.
• Arrange eggplant in a single layer in a lightly oiled baking sheet.
• Brush with oil and broil 2 inches from heat source 3-5 minutes, or until lightly browned.
• Turn slices and broil 3-5 minutes more, or until very tender.
• Purée eggplant in a blender or food processor.
• Preheat oven to 400°F
• Melt the butter in a heavy non-stick skillet over medium-low heat.
• Sauté garlic and scallions 3 minutes.
• Stir in flour and cook, stirring, 3 more minutes.
• Whisk in the milk in a thin stream.
• Simmer, whisking constantly, 5 minutes.
• Remove from heat and let mixture cool 5 minutes.
• Whisk in egg yolks, Worcestershire sauce, eggplant purée, salt and pepper to taste.
• Set aside.
• In a bowl with an electric mixer, beat the egg whites with a pinch of salt until frothy.
• Add cream of tartar and continue beating until whites hold stiff peaks. (Do not over beat.)
• Stir one third of whites into eggplant mixture.
• Fold in remaining whites.
• Transfer mixture to a buttered 1-1/2 quart soufflé dish. (Mixture may be refrigerated up to 2 hours at this stage.)
• Bake the soufflé 40-45 minutes, or until a skewer inserted in center comes out clean.
• Serve immediately.
• While soufflé is baking, make the sauce.
• Melt butter in a heavy nonstick skillet over low heat.
• Sauté onion and garlic 5 minutes.
• Add red peppers, tomato purée and water.
• Simmer, stirring occasionally, 3 minutes.
• Stir in minced cilantro and sugar.
• Season with salt and pepper to taste.
• Transfer to a sauce boat and garnish with cilantro leaves.
• Serve sauce warm with soufflé.