Eggplant Vinaigrette Food

GRILLED EGGPLANT WITH MINT VINAIGRETTE

Steps:

• Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant.
• Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch.
• Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper.
• Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve.

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

GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE

Steps:

• Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
• Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
• Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.
• Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
• Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
• Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.

EGGPLANT APPETIZER

Steps:

• Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

EASY SAUTEED ITALIAN EGGPLANT

Steps:

• Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
• Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.

PROSCIUTTO/CHICKEN BREASTS/EGGPLANT PANZANELLA/RAISINVINAIGRETTE

Steps:

• RAISIN-PINE NUT VINAIGRETTE:.
• Combine raisins and 1/2 cup hot water in small bowl; let soak 15 minutes, then drain.
• Heat 1 tablespoon oil in small skillet over medium heat.
• Add shallots, garlic, and anchovy fillets; sauté until shallots are tender, about 4 minutes.
• Transfer to medium bowl; mix in raisins and vinegar.
• Add 1/2 cup oil; whisk until well blended.
• Season with salt and pepper.
• *DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Whisk pine nuts into vinaigrette just before serving.
• CHICKEN:.
• Place chicken breasts on work surface.
• Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long, 1-inch-deep horizontal pocket, being careful not to cut through completely to other side of breast.
• Insert 1 piece of cheese in pocket and press opening closed & sprinkle chicken with salt and pepper.
• Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides.
• Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken, covering completely and pressing to adhere (if necessary, fasten with small turkey skewers) & repeat with remaining chicken, cheese, and prosciutto.
• **DO AHEAD Can be made 6 hours ahead. Cover and chill.
• EGGPLANT PANZANELLA:.
• Preheat oven to 350°F
• Toss eggplant with 3 tablespoons oil in large bow & sprinkle with salt and pepper.
• Spread eggplant slices in single layer on rimmed baking sheet.
• Bake until eggplant slices are tender but still intact, 35 to 40 minutes.
• Transfer to large bowl.
• *** DO AHEAD: Can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.
• Add vinaigrette to eggplant and stir gently to combine; season to taste with salt and pepper.
• Let stand while preparing bread and chicken.
• Preheat oven to 350°F
• Cut baguette crosswise into 3 sections & using serrated knife, trim off crust on all sides of baguette sections, then cut each section horizontally in half.
• Brush bread halves all over with 2 tablespoons oil; place on rimmed baking sheet.
• Bake until bread is slightly crisp and beginning to brown around edges, about 20 minutes. Let stand while preparing chicken.
• Increase oven temperature to 375°F.
• Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat.
• Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.
• Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160°F, 15 to 20 minutes, depending on size of chicken breasts.
• Transfer chicken to cutting board; let rest 5 minutes.
• Thinly slice chicken breasts crosswise.
• Fan 1 chicken breast on each of 6 plates.
• Place 1 bread half alongside & top bread with eggplant-vinaigrette mixture and serve.
• E N J O Y!

GRILLED EGGPLANT WITH GARLIC-CUMIN VINAIGRETTE, FETA & HERBS

Steps:

• Make the vinaigrette:.
• With a mortar and pestle, pound the garlic and a pinch of salt to a paste.
• Combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute.
• Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes.
• Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.
• Grill the eggplant:.
• Prepare a medium-high charcoal or gas grill fire.
• Brush both sides of the eggplant slices with olive oil and season with salt.
• Grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes.
• Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.The interior should be grayish and soft rather than white and hard.
• Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.