GRILLED EGGPLANT WITH YOGHURT SAUCE
This is adapted from a recipe by Karen Martini, a great Australian chef. Simple to make and so incredibly delicious. A "meaty" meat free dish for carnivores! I have noted where I strayed from the original recipe. This serves 3 to 4 as a light meal (accompanied with, for example, couscous), or 6 to 8 as a side.
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 15
Steps:
- Combine the Yoghurt Sauce ingredients in a bowl and mix well. Set aside for the flavours to develop. The longer you leave it, the better it will taste.
- Use a potato peeler to peel "strips" off the eggplant vertically as per the photo below. If your potato peeler is not sharp enough or if the eggplant is on the soft side, you might need to do this with a small sharp knife.
- Cut the eggplant into 1.5cm / 2/3" thick rounds.
- Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
- Sprinkle the oiled side of the eggplant with salt and pepper.
- Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
- Place the oiled side of each eggplant onto the pan and grill for 2 to 3 minutes until it gets deep char lines on it. While the first side is cooking, brush the other side of each eggplant with the remaining olive oil and sprinkle with salt and pepper.
- Turn the eggplant and cook the other side until the eggplant is cooked through but still holding it's shape. The easy way to tell is to prod the centre - if you feel resistance, it needs to cook more.
- Remove the eggplant onto a serving plate and let it cool for a few minutes. Then spoon a dollop of the yoghurt sauce on each, and scatter with coriander/cilantro, mint, pomegranate seeds and chili. Drizzle with extra olive oil and serve with cheeks or wedges of lemon, if desired.
Nutrition Facts : ServingSize 521 g, Calories 317 kcal, Carbohydrate 34.1 g, Protein 9.2 g, Fat 18.3 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 210 mg, Fiber 15.6 g, Sugar 19.4 g
PERFECT GRILLED EGGPLANT
Perfectly grilled eggplant is ideal for summer cookouts and parties. Learn the simple trick to keeping your eggplant tender with this easy recipe.
Provided by Molly Watson
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
Nutrition Facts : Calories 178 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 7 g, Protein 2 g, SaturatedFat 1 g, Sodium 1600 mg, Sugar 9 g, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
EGGPLANT WITH BUTTERMILK SAUCE
Provided by Yotam Ottolenghi
Categories Appetizer Roast Christmas Vegetarian Yogurt Mother's Day Eggplant Healthy Pomegranate Christmas Eve Buttermilk Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 as a starter
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
- Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil-keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
- While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
- To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
- To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.
GRILLED MARINATED EGGPLANT
Provided by Marco Canora
Categories Side Marinate Vegetarian Backyard BBQ Eggplant Summer Grill Grill/Barbecue Healthy Capers Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a first course or side dish
Number Of Ingredients 9
Steps:
- Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
- Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
- Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
- Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
- Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
- Chef's notes:
- You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
- For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.
EGGPLANT WITH POMEGRANATE SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil.
- Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
- In a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature.
GRILLED EGGPLANT IN POMEGRANATE DRESSING
This sweet-tart pomegranate dressing is delicious on smoky grilled eggplant. You can also try it with grilled squash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 quart
Number Of Ingredients 8
Steps:
- Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Brush eggplant wedges on all sides with 2/3 cup oil, and season with 1 teaspoon salt.
- Place eggplant on grill rack in a single layer. Cover grill, and cook, turning occasionally, until softened and lightly charred, about 8 minutes total.
- Meanwhile, whisk together molasses, lemon juice, garlic, mint, remaining 2 teaspoons salt, the pepper, and remaining 2/3 cup oil. Add warm eggplant, and toss.
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GRILLED EGGPLANT WITH POMEGRANATE MOLASSES RECIPE
From today.com
5/5 (28)Total Time 25 minsCategory Side Dishes
- 1. Slice the eggplant into 1/2-inch rounds. (If you are using baby eggplants, just halve them through the stem.)
- 2. If you have time, salt the slices: arrange the slices in one layer on a baking sheet and sprinkle the tops of each slice with kosher salt. Allow to sit at room temperature for 30 to 60 minutes, until the eggplant slices have "sweated." About 15 minutes before you want to cook the eggplant, preheat a grill to medium.
- 3. Rinse the eggplant and squeeze dry between two paper towels. Arrange them once again on the same baking sheet.
- 4. Use 2 tablespoons of the oil to brush both sides of each eggplant slice. Sprinkle with pepper to taste.
GRILLED EGGPLANT WITH TAHINI AND YOGHURT DRESSING - GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 30 minsCategory Side Dish
- Cut the eggplant into 1½-2cm-thick slices lengthways, season and brush with oil. Grill for a few minutes on each side then lie flat to cool. The eggplant should be just cooked but still holding its shape.
- In a mortar and pestle, grind the cumin seeds coarsely. Add two good pinches of salt and briefly grind together. Grate the garlic on a Microplane and add to the cumin. Add the tahini, yoghurt and lemon juice, mix well.
- Lie the eggplant on a serving dish. Spoon the dressing over, then scatter over the mint, chillies and pomegranate seeds. Drizzle with extra virgin olive oil and serve.
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- Preheat oven to 400F; Cut the eggplant into thick slices and then cut again, lengthwise, like large-French Fries.If oven is not available: you can roast the eggplant on the stove-top or in an Air Fryer. Stove-top: Please see detailed directions in Recipe Notes for fire-roasting on the stove-top, Air-Fryer: Please follow the instructions for your appliance
- Sprinkle 1/2 tsp salt and toss in a large mixing bowl; Set aside for 6-7 min; It will start looking moist and watery, as the salt causes the eggplant to release juices;
- Bake at 400F for 15-20 min until fully cooked and starting to brown and caramelize. AirFryer: I suggest 400F for 12-15 min Adjust time as needed
ROASTED EGGPLANT WITH TAHINI - CAROLINE'S COOKING
From carolinescooking.com
Ratings 6Calories 357 per servingCategory Appetizer/Starter
- Halve the eggplant lengthwise, then score each side without cutting through to the skin in a criss-cross pattern around 1in/2.5cm apart. Put on a baking sheet, cut side up.
- Brush both cut sides generously with olive oil - use the full amount above - then sprinkle with salt and pepper and bake/roast. They should take around 40 minutes to become soft and tender inside and just starting to brown on top.
- While the eggplant is roasting, mix together the dressing. Put the tahini, lemon juice and garlic in a small jar and shake together. Add some water and shake again, adding a little more if needed to get a good pourable consistency.
ROASTED EGGPLANT WITH TAHINI & POMEGRANATE - JAMIE GELLER
From jamiegeller.com
Servings 4-6Estimated Reading Time 2 minsCategory Side DishTotal Time 2 hrs
- Wash and pat dry the eggplant, then cut in half lengthwise (keeping the stalk on). With the tip of a knife, score the flesh deeply in a diamond criss- cross pattern by making five or six long cuts on the diagonal, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts (although do not cut through to the skin).
- Brush both sides with the 2 tablespoons extra virgin olive oil and sesame oil. Put the eggplant cut-side facing up on a baking tray lined with parchment paper. Season with sea salt, black pepper and garlic granules, place in the preheated oven and bake for 40-50 minutes.
- Check often to make sure that they do not burn. If your eggplant still isn’t tender all the way through, bake for a further 5-10 minutes, then proceed with the rest of the recipe.
SMOKY EGGPLANT AND POMEGRANATE SALAD - GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine Modern EuropeanAuthor Brigitte HafnerServings 8-10Total Time 25 mins
- Heat a char-grill and cook eggplants over an open flame or medium-high grill, turning occasionally, until black all over (8-10 minutes). When cool enough to handle, halve lengthways and gently scoop out flesh, being careful not take the charred skin with it. Chop into large pieces and combine in a bowl with cucumbers, tomatoes and chilli.
- Combine pomegranate molasses, lemon juice and olive oil in a separate bowl, and pour onto eggplant mixture. Stand for 10 minutes for flavours to develop. Taste for seasoning – it should be sharp, sour and sweet – and season as necessary. Add herbs and sumac, toss to combine and serve.
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