EGGPLANT AND TOMATO CAPRESE SALAD
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
- Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
- On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.
ROASTED EGGPLANT AND TOMATO SALAD WITH BASIL
Make and share this Roasted Eggplant and Tomato Salad With Basil recipe from Food.com.
Provided by Phil Franco
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
- Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.
- Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
- Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.
Nutrition Facts : Calories 137, Fat 9.5, SaturatedFat 1.3, Sodium 7.6, Carbohydrate 13.4, Fiber 7.1, Sugar 6.2, Protein 2.5
ROASTED EGGPLANT AND TOMATO SALAD
Steps:
- Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.
EGGPLANT SALAD WITH TOMATOES AND BASIL
This eggplant salad has an Italian flavor to it.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together white wine vinegar, olive oil, salt, and ground pepper.
- Add Basic Roasted Eggplant, along with halved grape tomatoes and the basil; toss to combine.
GRILLED EGGPLANT WITH TOMATOES AND BASIL
A summer side for a grilled steak. I really like this with the Pampered Chef Rosemary Herb seasoning, instead of the McCormicks.
Provided by Lori Loucas
Categories Other Salads
Time 20m
Number Of Ingredients 6
Steps:
- 1. Light your grill.
- 2. Place the chopped tomatoes and basil in a medium bowl. Add the balsamic vinegar and just 1/2 teaspoon of the vegetable seasoning. Combine and set aside.
- 3. Wash the eggplant. Trim the ends, then cut into 1/2 inch slices lengthwise. Spray both sides with cooking spray or brush with olive oil. Season both sides with the remaining vegetable seasoning.
- 4. Place the eggplant directly on the grill and grill for 3-4 minutes per side. Remove to a serving platter when tender and golden.
- 5. Top the eggplant with the tomato/basil mixture. Sprinkle or grate the parmesan over the top. Serve.
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.
EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE
Provided by Tori Ritchie
Categories Cheese Dairy Tomato Vegetable Appetizer Side Vegetarian Backyard BBQ Mozzarella Basil Eggplant Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
- Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.
GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE
A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of the goat cheese, I made a few with each and they are both equally delicious. If you are entertaining, these are a perfect choice to make ahead of time and than bake when you are ready to serve and they make a beautiful presentation!
Provided by Everything Tasty Ki
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
- Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
- Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
- Cut the tomatoes crosswise to 1/4" thick rounds.
- On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
- Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
- Enjoy!
EGGPLANT CAPRESE WITH TOMATO AND BASIL
Make and share this Eggplant Caprese With Tomato and Basil recipe from Food.com.
Provided by Vino Girl
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F
- Slice the eggplant and tomatoes crosswise into 1/2 inch pieces.
- Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray.
- Set the tomatoes aside.
- In a small bowl combine the olive oil, vinegar, salt, and pepper.
- Brush the mixture over the eggplant and tomato slices, then set the remainder aside.
- Bake the eggplant slices for about 10 minutes.
- Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside.
- Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft.
- Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant.
- Repeat to make three more stacks.
- When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese.
- Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf.
Nutrition Facts : Calories 274.4, Fat 19.8, SaturatedFat 8.5, Cholesterol 44.8, Sodium 652, Carbohydrate 11.6, Fiber 5.5, Sugar 5.4, Protein 14.5
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