GRILLED EGGPLANT PARMESAN
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
- Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
- Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!
GRILLED EGGPLANT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 2 eggplants lengthwise and rub the cut sides with 1 smashed garlic clove; brush with olive oil and sprinkle with salt. Grill until charred, 8 minutes per side. Let cool, then chop. Whisk 3 tablespoons plain yogurt, 2 tablespoons olive oil, 1 tablespoon white wine vinegar and 1 grated garlic clove; season with salt and pepper. Toss with the eggplant, 1 cup halved cherry tomatoes and 1/2 cup chopped mixed herbs.
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 WITH MOZZARELLA CHEESE
Provided by Bryan Miller
Categories easy, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut the stems off the eggplants. Slice each eggplant lengthwise into four even pieces. Rub some of the olive oil over the slices and season well with salt and pepper.
- Lay tomato slices over six of the eggplant slices. Place basil leaves over the tomatoes. Lay mozzarella slices over the basil leaves. Coat with remaining olive oil and make sandwiches with the remaining eggplant slices. Wrap well in heavy-duty aluminum foil.
- Place the eggplants over the grill and cook for about 30 minutes, turning occasionally, or until the eggplants are cooked thoroughly and the cheese is melted.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 29 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 1358 milligrams, Sugar 14 grams
EGGPLANT, TOMATO, AND MOZZARELLA SALAD
This salad also tastes great with grilled chicken added.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
- On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.
Nutrition Facts : Calories 350 g, Fat 27 g, Fiber 4 g, Protein 19 g
FRIED EGGPLANT AND MOZZARELLA
Found this recipe on another site and plan to make it this week. My Honey loves eggplant so this variation should be good!
Provided by mickensv
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Directions:.
- Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
- Rinse the salt from the eggplant slices and pat them dry.
- Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
- Dredge the eggplant sandwiches in the flour.
- Dip them into the egg and then in the bread crumbs to coat.
- Fry in oil until golden brown, about 2-4 minutes each.
- Cut into four and serve with a tasty tomato sauce.
Nutrition Facts : Calories 549.7, Fat 28.4, SaturatedFat 15.7, Cholesterol 136.2, Sodium 930.3, Carbohydrate 40.5, Fiber 5.5, Sugar 5.6, Protein 33.1
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 STACKS
This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all marinade ingredients together in a large container with a lid.
- Add eggplant and toss to coat.
- Marinade for 1-8 hours.
- Heat grill.
- When grill is hot place eggplant on the hot preheated grill. Grill about 10 minutes, turning once.
- Enjoy as is or.
- Top with cheese and tomato slices.
- You can drizzle with balsamic that has been reduce by half.
- garnish with herbs.
Nutrition Facts : Calories 87.1, Fat 7.4, SaturatedFat 1, Sodium 2.1, Carbohydrate 5.6, Fiber 3.2, Sugar 2.1, Protein 1
GRILLED EGGPLANT, ARUGULA AND MOZZARELLA PANINI
Make and share this Grilled Eggplant, Arugula and Mozzarella Panini recipe from Food.com.
Provided by chia2160
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brush eggplant slices with oil on both sides and place in a George Foreman grill--or panini grill-- cook 4 minutes, remove.
- Brush bread slices with oil.
- On 4 slices, oil side down, arrange eggplant, arugula, and mozzarella, top with 4 bread slices oil side up add 2 sandwiches to grill, close and cook 3-4 minutes.
- Repeat.
- Cut sandwiches on diagonal and serve.
Nutrition Facts : Calories 305.9, Fat 14.4, SaturatedFat 7.8, Cholesterol 44.9, Sodium 614.3, Carbohydrate 26.9, Fiber 1.4, Sugar 3, Protein 16.7
GRILLED RATATOUILLE PASTA SALAD
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.
Provided by Anna Stockwell
Categories Grill Zucchini Eggplant Pasta Salad Tomato Mozzarella Vinegar Thyme Basil Summer Dinner Kid-Friendly Small Plates Vegetarian Pasta
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
- Cook pasta according to package directions.
- Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
- Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
GRILLED CHICKEN AND EGGPLANT WITH MOZZARELLA AND TOMATOES
As the tomato vines burst forth with the vibrant and versatile summer fruit, let them land on this plate of chicken-and-eggplant "caprese." This riff on the beloved Italian salad adds grilled chicken breast, grilled eggplant, kalamata olives, and fresh parsley but the tomatoes remain the stars. They add acidity and a burst of freshness with each bite of this satisfying salad dinner.
Provided by Sarah Carey
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil.
- Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side. Transfer to a bowl, cover, and let stand until fully softened, 10 minutes.
- Meanwhile, grill chicken, flipping once, until cooked through and charred in places, about 3 minutes a side. Stir together olives, remaining 1/4 cup oil, herbs, and vinegar; season to taste.
- Arrange chicken, eggplants, tomatoes, and cheese on a platter or plates. Sprinkle with olive mixture and more herbs. Drizzle with oil and serve with grilled bread.
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