GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED PEPPER RELISH
Provided by Bobby Flay
Time 55m
Yield 4 serving
Number Of Ingredients 17
Steps:
- For the mayonnaise mixture: Combine the mayonnaise and garlic in a small bowl and season with salt and pepper. Refrigerate for at least 30 minutes before using.
- For the roasted pepper relish: Combine the basil, vinegar, oil and peppers in a small bowl and season with salt and pepper. Let sit at room temperature while you assemble the sandwiches.
- Preheat a grill on medium-high heat.
- For the grilled eggplant: Brush the eggplant slices with oil and sprinkle with salt and pepper. Cook until grill marks appear, 1 to 2 minutes per side.
- For the sandwiches: Brush the cut sides of the bread with oil and season with salt and pepper. Place on the grill cut-side down to warm through and crisp slightly, about 30 seconds.
- Spread the bread with the mayonnaise mixture and top the bottom halves with the grilled eggplant, roasted pepper relish, mozzarella slices, arugula and basil. Cover with the tops of the bread. Place the sandwiches on the grill, weigh them down with a brick wrapped in foil and cook until pressed and the cheese has melted, flipping once, about 6 minutes. (They can also be cooked on a panini press.)
- Slice in half crosswise and serve.
GRILLED EGGPLANT, PEPPERS AND ONIONS
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don't fret if you can't grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.
Provided by David Tanis
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
- Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
- Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams
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!
GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA
Provided by Bobby Flay
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
- Heat a grill to high.
- Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
- Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
- Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
- Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.
GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA
Easy and delicious! The flavors will explode in your mouth. You can add other grilled vegetables with it, such as portobello mushrooms or onions. You could even do this in a grill pan if necessary! From Bobby Flay and his show Grill It! with Bobby Flay, Episode: Grilled Sandwich Showdown.
Provided by Sharon123
Categories Peppers
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
- Heat a grill to high(or broiler).
- Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side.
- Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
- Put bread on the grill, cut side down, and grill for 1-2 minutes to warm through and crisp slightly.
- Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
- Enjoy!
GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA
Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula Recipe courtesy Bobby Flay
Provided by Diane C 2
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
- Heat a grill to high.
- Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
- Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
Nutrition Facts : Calories 233.4, Fat 13.8, SaturatedFat 7.6, Cholesterol 45.4, Sodium 374.8, Carbohydrate 14.1, Fiber 6, Sugar 6.5, Protein 14.8
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