BALSAMIC GRILLED EGGPLANT
A mixture of olive oil, balsamic vinegar, and garlic makes for a very flavorful grilled eggplant. It's an easy recipe - mix the simple marinade, brush the eggplant, and grill.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
- Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
- In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
- Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
- Brush the eggplant slices with the remaining marinade and serve.
Nutrition Facts : Calories 120 kcal, Carbohydrate 11 g, Fat 9 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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.
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.
GRILLED EGGPLANT & FETA SALAD
Besides being an interesting variation on a regular green salad, this eggplant salad is simple to make and really flavorful. It also presents very well and is a great inclusion for a party menu.
Provided by nirvanadaisy
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggplants lengthwise into ¼ inch slices. Heat up a grill pan (or grill). Brush both sides of the eggplant slices with olive oil. Sprinkle with salt, pepper and dried oregano. Grill eggplants for 3-4 minutes on each side or until tender. Using a grill pan - as opposed to a regular pan - gives the eggplants brown grill marks which look really attractive when you present the salad. If you don't have a grill pan, it's only aesthetic so don't worry.
- Arrange the grilled slices on a serving platter. Sprinkle feta, pine nuts, basil and mint over the top. Finally, just before serving, drizzle with extra virgin olive oil and vinegar. Season with salt and pepper as needed.
Nutrition Facts : Calories 337.1, Fat 24.2, SaturatedFat 5.2, Cholesterol 16.7, Sodium 219.4, Carbohydrate 28.3, Fiber 16.1, Sugar 11.8, Protein 8.6
GRILLED EGGPLANT AND FETA FARFALLE
The flavor of this dish is awesome. Its a great vegetarian dish that's very adaptable to taste. The grilling of the eggplant is optional.
Provided by Alexis
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat an outdoor grill for medium high heat, and lightly oil grate. Rub eggplant with olive oil, and sprinkle with salt and pepper. Grill until each side has golden brown grill marks and is fragrant. Let cool, then cut into cubes. Set aside.
- Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Saute bell pepper, carrot, onion, and garlic until the onions are translucent. Stir in eggplant, and saute until it is tender. Add the diced tomatoes. Season with oregano, basil, marjoram, mint, dill, celery salt, crushed red pepper, cinnamon, salt and black pepper. Mix in Parmesan cheese. In a large bowl, combine pasta with vegetable mixture. Spoon into a 9x13 inch baking dish. Sprinkle top with feta cheese.
- Cover, and bake in preheated oven for 15 minutes. Remove cover and continue baking for 10 minutes.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 52.8 g, Cholesterol 27.4 mg, Fat 13.4 g, Fiber 5.7 g, Protein 14.3 g, SaturatedFat 5.7 g, Sodium 543.9 mg, Sugar 8.7 g
GRILLED MEDITERRANEAN EGGPLANT & TOMATO SALAD
A friend of mine served a delicious grilled eggplant salad when she had me over for dinner, and I was so inspired that I went home and re-created it! -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. , In a large bowl, combine eggplant, mushroom mixture, tomatoes, parsley and vinegar. Add cheese; toss to combine.
Nutrition Facts :
ROASTED EGGPLANT WITH TOMATO AND FETA
Roasted Eggplant with Tomato and Feta Cheese - an easy and delicious eggplant recipe.
Provided by Jen
Categories Eastern European Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Cut the eggplant in half and score the flesh with a sharp knife.
- Remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.
- Coat the interior with olive oil and season lightly with salt.
- Place the eggplant hollow side down in a baking dish. Bake for 10 minutes in a 375 degree (190 C) oven, until the skin begins to soften.
- In the mean time, cube the flesh of the eggplant.
- Add the olive oil and garlic to a pan over medium heat and sauté until it begins to brown.
- Add the eggplant, white wine, oregano and chili flakes..
- Cook until the eggplant softens (but does not become mushy).
- Removed the eggplant skins from the oven and stuff with the eggplant mixture. Return to the oven and cook for another 10 - 15 minutes. When the eggplant skin softens remove it from the oven.
- Top with the cheese and tomato and sprinkle with oregano.
- Broil until the cheese begins to brown.
- Sprinkle with parsley and serve with red wine vinegar.
Nutrition Facts : Calories 188 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 208 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPANISH GRILLED EGGPLANT WITH TOMATO VINAIGRETTE RECIPE
Steps:
- Gather the ingredients.
- Trim off any stems or blemishes on the skin of the eggplants. Cut eggplants crosswise into slices about 3/8-inch thick.
- Turn on broiler to heat. Place slices on a baking sheet and spray with oil, using a "mister" if you have one. If not, lightly brush each slice with olive oil .
- Place baking sheets under the broiler on the second shelf from the top, so that they are not too close, or they will burn.
- When one side is slightly browned and soft when you press lightly, turn slices over, apply olive oil and return to broiler. Depending on your broiler, the distance from the pan, it may take 20 to 25 minutes to cook. (You may find that slices that are directly under the broiler cook much faster than those at the far corners of the pan. Keep a close eye on the pans and rotate the slices on the cookie sheet.)
- Remove slices individually as they are done cooking and place on a large platter or serving plate. Don't be afraid to overlap slices on the serving plate. It works just fine for serving and will be more appetizing.
- While the eggplant is broiling, finely chop the tomatoes and place them into a medium size mixing bowl. Finely chop the green onions and put the garlic cloves through a press or mince them by hand and place in the bowl with tomatoes.
- Remove the capers from the jar with a slotted spoon, so that they drain.
- Chop the capers and mix into the bowl with other ingredients. Make sure that stems are removed from the basil leaves, then chop the basil and place in a bowl.
- Pour olive oil and vinegar into the bowl and mix with the other ingredients.
- Allow the eggplant to cool a few minutes. Then, spoon the tomato vinaigrette sauce over the eggplant.
- Serve immediately with sliced bread or cover with plastic wrap and refrigerate.
Nutrition Facts : Calories 529 kcal, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 3 g, Sodium 677 mg, Sugar 12 g, Fat 21 g, ServingSize 6 servings, UnsaturatedFat 0 g
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, GRAPE TOMATO, AND FETA SALAD WITH AMAZING BASIL, PARSLEY, AND CAPER SAUCE
Steps:
- Preheat the grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Wash the eggplants if needed and cut off both ends. Cut the eggplants lengthwise, brush both sides with olive oil, and season the cut side with salt and pepper Lay eggplants on the grill cut side down, and cook until you see nice grill marks (about 5-7 minutes.) Turn eggplants and cook about 5 minutes more on the other side, or until eggplant is softened and nicely browned. Remove eggplant to a cutting board to cool. Make the amazing sauce while the eggplants cool. If needed, wash and spin dry the basil and parsley leaves. Slice the garlic cloves, then use a food processor fitted with a steel blade to chop the basil, parsley, and garlic. Add the Dijon, capers, and lemon juice and process until ingredients are well blended; then add the olive oil and process about 30 seconds more. Cut grape tomatoes in half. When eggplant is cool enough to handle, cut it into slices about 1 inch thick. Gently combine the eggplant and tomato halves in a bowl and stir in enough sauce to coat the ingredients (about 1/4 cup). Stir in the crumbled Feta and serve salad warm or at room temperature. Even though tomatoes are best when they haven't been refrigerated, this was not bad after it had been the fridge overnight. It didn't last much longer than that though.
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.
GRILLED EGGPLANT & TOMATO PASTA
The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.
Provided by Adam Dolge
Categories Healthy Grilled Eggplant Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Put a large pot of water on to boil. Preheat grill to medium-high.
- Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.
- Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
- Meanwhile, cook pasta according to package directions. Drain.
- Serve the tomato mixture on the pasta. Sprinkle with cheese.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 62.1 g, Cholesterol 8.3 mg, Fat 19.2 g, Fiber 12.2 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 392.4 mg, Sugar 10 g
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.
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4.7/5 (3)Total Time 42 minsCategory SaladsCalories 183 per serving
- Preheat the grill to medium-high. (You can only hold your hand there for a few seconds at that heat.)
- Wash the eggplants if needed and cut off both ends. Cut the eggplants lengthwise, brush both sides with olive oil, and season the cut side with salt and pepper
- Lay eggplants on the grill cut side down, and cook until you see nice grill marks (about 5-7 minutes.)
- Turn eggplants and cook about 5 minutes more on the other side, or until eggplant is softened and nicely browned.
GRILLED EGGPLANT WITH TOMATOES AND FETA - SLENDER KITCHEN
From slenderkitchen.com
Cuisine MediterraneanTotal Time 20 minsServings 4Calories 237 per serving
- Carefully slice the eggplant into plans or rounds that are about 1/2 inch thick. Brush with half the olive oil and season well with salt and pepper. Using a grill or grill pan, grill for 3-4 minutes per side until tender with grill marks.
- Meanwhile, whisk together the remaining olive oil, lemon juice, cumin, garlic powder, salt, and pepper.
GRILLED EGGPLANT SALAD WITH TOMATOES AND FRESH HERBS
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4.7/5 (3)Total Time 40 minsCategory SaladCalories 22 per serving
- Spread eggplant slices on paper towel lined baking sheet. Sprinkle eggplant with kosher salt and 1 teaspoon Italian seasoning. Allow eggplant to sit for about 20 minutes to let some of the moisture seep out.
- Preheat grill. Place eggplant slices on grill and grill about 4 minutes per side, until tender and slightly browning.
- Combine tomatoes and the rest of the ingredients (except eggplant) in a large mixing bowl and stir until combined.
- You can chop the grilled eggplant and mix it into the tomato mixture, or you can place the grilled eggplant slices directly on plates and spoon the tomato mixture on top.
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