FLAMING BROILED PROVOLONE WITH PARSLEY TOAST
Provided by Alex Guarnaschelli
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Make the toasts: In a medium bowl, whisk together the olive oil and garlic with a pinch of salt. Spread on top of the toasts and arrange them in a single layer on a baking sheet. Place the tray in the oven and cook until the toast is browned, 5-8 minutes. Remove from the oven, arrange on a platter and top with the parsley.
- Broil and serve: Arrange the cheese in single layer in a 9-inch baking dish and place in the oven to melt, 5-8 minutes. Turn on the broiler and place the dish under the broiler 2 minutes more. Remove, sprinkle with salt and place on the table next to the toasts. Pour the gin over the cheese and carefully light it until it flames. Watch the flame burn until it runs out and dig in!
BROILED EGGPLANT WITH CILANTRO VINAIGRETTE
Categories Vegetable Side Broil Quick & Easy Eggplant Healthy Cilantro Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 50
Number Of Ingredients 9
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
GRILLED EGGPLANT AND FRESH MOZZARELLA SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
- In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!
BROILED EGGPLANT WITH PROVOLONE
Provided by Tony DiSalvo
Categories Cheese Appetizer Side Broil Vegetarian Parmesan Eggplant Bon Appétit
Yield 4 SIDE-DISH SERVINGS
Number Of Ingredients 7
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 PARMESAN
Provided by Pierre Franey
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 707 milligrams, Sugar 10 grams
GRILLED EGGPLANT (AUBERGINE) PROVOLONE WITH GRILLED SALSA
Make and share this Grilled Eggplant (Aubergine) Provolone With Grilled Salsa recipe from Food.com.
Provided by Manami
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- SALSA ~ MAKE FIRST:.
- Heat the broiler and cook the tomatoes, onion, and chil(es) about 4" from the heat, turning frequently, until lightly charred but still firm on the inside.
- Coarsely chop the tomatoes and onion.
- Peel the skin from the chili(es), seed the chili(es) and chop(if using).
- Combine the vegetables in a bowl with the cilantro, lime juice and salt.
- Serve at room temperature, or cover and refrigerate for up to 2 days. (We served it about 6 hours later.).
- GRILLED EGGPLANTS:.
- Whisk together the vinegar, oil, Italian seasoning, and red pepper flakes, and brush on cut sides of the eggplants.
- Sprinkle with salt and pepper.
- Heat the broiler and cook the eggplants about 6" from the heat, cut-side down, for about 5 minutes.
- Turn and broil cut-side up for about 3 minutes.
- Add the provolone and broil about 3 minutes more or until cheese is bubbly.
- Top with some Grilled Salsa.(yield 3 cups).
Nutrition Facts : Calories 450.1, Fat 26.5, SaturatedFat 11.3, Cholesterol 39.2, Sodium 1024.6, Carbohydrate 39.2, Fiber 20.2, Sugar 17, Protein 21.3
GRILLED EGGPLANT PANINI WITH BASIL AIOLI
I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.
Nutrition Facts : Calories 732 calories, Fat 38g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 1116mg sodium, Carbohydrate 83g carbohydrate (12g sugars, Fiber 9g fiber), Protein 23g protein.
BROILED EGGPLANT WITH CHEESE AND TOMATO SAUCE
Provided by Marian Burros
Categories dinner, weekday, casseroles, main course
Time 45m
Yield 3 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 745 milligrams, Sugar 20 grams, TransFat 0 grams
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