GRILLED EGGPLANT WITH MARINATED FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.
GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
GRILLED EGGPLANT, TOMATO AND FETA STACKS
Eggplant slices are brushed with a lemon-herb mixture, grilled and then topped with juicy tomatoes and salty feta. Eggplant doesn't need to cook very long on the grill so be sure to keep a close eye on it and remove it when it begins to get charred grill marks. Great hot or at room temperature and served either as a main dish or a side. It also makes a great, healthy appetizer. Change the flavour profile of this recipe by using diced mozzarella instead of feta and red wine vinegar instead of lemon juice.
Categories Brunch,Appetizers
Time 25m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, whisk lemon juice, oil, oregano, garlic, and 1⁄4 tsp salt. Set aside dressing for flavours to blend.
- Coat eggplant with nonstick spray and sprinkle with black pepper and remaining 1⁄2 tsp salt. Grill eggplant, turning as needed, until lightly charred and tender, 8 to 10 minutes. Turn eggplant over and brush with dressing. Top each eggplant slice with 1 tomato slice and 1 tbsp cheese. Close lid and cook until tomato and cheese soften slightly, about 1 minute. Transfer stacks to platter. Garnish with more oregano leaves.
- Serving size: 1 stack
Nutrition Facts : Calories 60 kcal
CHAR-GRILLED EGGPLANT & ROASTED TOMATO SALAD W. FETA CHEESE
A friend of mine made this for dinner for us, and I can't tell you how good it is. It made a great side dish with our grilled salmon, and would go with any grilled meat or fish really. I would have it on it's own for lunch too. It comes from Delia Smith. If you don't have a grill pan for the top of the stove, you can just broil the eggplant, but I like the nice lines the pan leaves. The recipe tells you to skin the tomatoes, but my friend didn't bother and neither would I ! I would make this ahead though, so all the flavors can mingle and get to know one another. Plus, then it's all done, and you can have an extra glass of wine while someone else grills your meat or fish!
Provided by A la Carte
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 400°F.
- Cut the tomatoes in half lengthwise, and place on a baking tray, cut side up. Season well, and drizzle with 1 Tbsp olive oil. Place them on the top shelf of the oven and roast for 50 -60 minutes. Remove them from the oven and let them cool.
- While the tomatoes are cooling, cut the eggplant into 1/2 inch slices and lay them on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the moisture and bitterness. Blot them with paper towels.
- Brush them on both sides using 1 Tbsp of the olive oil and season with black pepper.
- Brush the grill pan with ollive oil and place it over a high heat, then, when it is very hot, cook the eggplant in batches for about 2 1/2 minutes each side.
- Pour the remaining 6 Tbsp olive oil into a large flat bowl, add the basil and balsamic, and toss in the cooked eggplants, coating well. Leave them to marinate.
- When you're ready to serve, divide the salad greens between 4 plates and arrange the tomatoes and eggplant alternately all around. Then place equal quantities of the feta in the middle of each salad and drizzle with the remaining marinate. Finally, put 1 Tbsp of creme fraiche on top of each salad and spinle with a little paprika.
- As you can see, this has some room for playing around with. You could certainly use more feta if you wish, or omit the salad greens -- We never did use the creme fraiche, just cuz after that extra glass of wine, we forgot it! But it was still amazing.
Nutrition Facts : Calories 645.7, Fat 58.3, SaturatedFat 23.8, Cholesterol 118.2, Sodium 619, Carbohydrate 24.1, Fiber 10.8, Sugar 11.9, Protein 12.4
GRILLED EGGPLANT WITH FETA RELISH
I created this impressive light side dish for my vegetarian friends. It's easy, fast and a standout recipe for company. -Amanda Dekrey, Fargo, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.
Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 499mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA
Provided by Sara Foster
Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
GRILLED EGGPLANT STACKS WITH TOMATO AND FETA
Categories Tomato Vegetarian Quick & Easy Feta Basil Eggplant Summer Grill/Barbecue Gourmet
Yield Makes 4 light-lunch or first-course servings
Number Of Ingredients 6
Steps:
- Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
- While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
- Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
- Make stacks:
- On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
- Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
- Grilling Procedure
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
GRILLED EGGPLANT AND FETA CHEESE SALAD (BOBBY FLAY)
DH and I made this salad to accompany a grilled chicken souvlaki dish that we made for dinner. The salad was really tasty. It is from my Bobby Flay "Boy Meets Grill" cookbook.
Provided by Dr. Jenny
Categories Cheese
Time 18m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a gas or charcoal grill to high.
- Brush the eggplant with olive oil, season with salt and pepper, and grill until soft, with visible grill marks, about 4 minutes on each side. Cut into 4 inch cubes.
- Whisk together the remaining 1/4 cup of olive oil, garlic, chile powder, oregano, and vinegar in a large bowl until combined. Add the eggplant and red onion, toss to coat with dressing, season with salt and pepper, and crumble feta cheese over the top.
Nutrition Facts : Calories 164.8, Fat 13.4, SaturatedFat 5.5, Cholesterol 26.8, Sodium 349.7, Carbohydrate 6.9, Fiber 2.6, Sugar 3.2, Protein 5.2
More about "char grilled eggplant roasted tomato salad w feta cheese food"
EASY GRILLED EGGPLANT SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
GREEK BAKED EGGPLANT WITH TOMATO & FETA - SCRUMMY …
From scrummylane.com
ROASTED EGGPLANT & TOMATO SALAD WITH CARAMELIZED …
From eatingwell.com
MEDITERRANEAN GRILLED EGGPLANT WITH WHIPPED FETA
From themediterraneandish.com
5/5 (6)Total Time 40 minsCategory Appetizer, SidePublished Aug 20, 2021
19 BEST SUMMER VEGETARIAN RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
GRILLED-EGGPLANT-AND-FETA SALAD - APPETIZERS - NEW YORK MAGAZINE
From nymag.com
GRILLED EGGPLANT & TOMATO SALAD RECIPE | ITALIAN FOOD FOREVER
From italianfoodforever.com
CHARRED EGGPLANT WITH CHERMOULA RECIPE | MYRECIPES
From myrecipes.com
CHAR-GRILLED TOMATO SALAD RECIPE - FOOD.COM
From food.com
ROASTED EGGPLANT WITH TOMATOES AND FETA - EVERY LAST BITE
From everylastbite.com
CHAR-GRILLED AUBERGINE AND ROASTED TOMATO SALAD WITH FETA CHEESE ...
From deliaonline.com
ROASTED EGGPLANT WITH TOMATO AND FETA - GREENLITEBITES
From greenlitebites.com
ROASTED EGGPLANT WITH TOMATO AND FETA - VENTURISTS
From venturists.net
CHAR-GRILLED EGGPLANTS | HOW TO COOK | HOW TO MAKE - TASTE LIFE
From tastelife.tv
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA - BON APPéTIT
From bonappetit.com
GRILLED EGGPLANT WITH FETA CHEESE AND HERBS • DAISYBEET
From daisybeet.com
FETA-BRINED GRILLED EGGPLANT SALAD RECIPE ON FOOD52
From food52.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