GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH
Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.
Provided by Kim's Cooking Now
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
- Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
- Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g
GRILLED EGGPLANT PANINI
Grilling eggplant slices on a panini grill is worth the price of the grill. They're ready in 2 or 3 minutes, and if you don't use them for this sandwich you can top them with tomato sauce, chop them up and toss them with pasta or rice, or drizzle them with vinaigrette and sprinkle with feta and fresh herbs, such as mint, parsley, basil, or marjoram.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 1
Number Of Ingredients 8
Steps:
- Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.
- Preheat a panini grill and place the eggplant slices in it in an even layer. Grill 3 minutes, until cooked through and nicely marked by the grill. Remove from the heat.
- Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of both the bottom and the top pieces of bread with olive oil. Grill 5 minutes, or until nicely toasted and the cheese has melted. Remove from the panini grill and cut into halves or thirds, depending on the size of the bread. Serve hot.
GRILLED EGGPLANT WITH RICOTTA AND TOMATO
A tasty side-dish for those who love classic Mediterranean flavours. Serve with grilled or BBQed chicken or kebabs. Or serve it as a stand-alone brunch or light lunch dish with pita bread or warm crusty rolls. Best made with fresh ricotta rather than the tubbed supermarket ricottas. Adapted from a recipe in Lulu Grimes'"Food, Cook Eat: buy it fresh, cook it simply, eat it now"
Provided by bluemoon downunder
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the grill to high.
- Brush the eggplant slices with some of the oil.
- Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
- Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
- While still stirring, add the capers and leave the pan over the heat for an additional minute.
- Remove the pan from the heat.
- Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.).
- Place the baking pan under the grill until the ricotta starts to bubble.
- Scatter the basil leaves over the top and serve.
Nutrition Facts : Calories 262.6, Fat 17.3, SaturatedFat 3.9, Cholesterol 11.3, Sodium 76.3, Carbohydrate 24.7, Fiber 11.7, Sugar 11.4, Protein 7.2
GRILLED EGGPLANT RISOTTO
Serve with cherry-rich red: 2006 Chateau de La Chaize Brouilly. A healthy & vegetarian dish. For this super simple risotto, Chef Jonathan Justus, grills eggplant until smoky and charred & then blends the creamy flesh into the cooked rice. Just before serving he sprinkles on sumac, a tart Middle Easten spice made from the dried berry. Chef Jonathan Justus opened his Smithville, Missouri restaurant in his family's former drugstore last year (hence its name, James Drugstore). From F&W Magazine, 08/2008 - from "Green" Living Guide, Local Flavors.
Provided by Manami
Categories Medium Grain Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Light a grill.
- Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly.
- Halve the eggplant lengthwise and scoop the pulp into a blender; puree until creamy.
- In a large saucepan, melt the butter in the remaining 2 tablespoons of oil.
- Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes.
- Add the wine and cook until it is absorbed.
- Add the vegetable stock with crushed red pepper flakes, 1/2 cup at a time; stir constantly until it is absorbed before adding more.
- Cook until the rice is al dente, 20 minutes total.
- Stir in the eggplant puree and the cream and season with salt and pepper.
- Stir in the parsley and scallions.
- Spoon the risotto into bowls, sprinkle with sumac and serve.
Nutrition Facts : Calories 324.6, Fat 11.7, SaturatedFat 4.4, Cholesterol 18.7, Sodium 9.7, Carbohydrate 48.7, Fiber 5.5, Sugar 3.2, Protein 5
GRILLED EGGPLANT WITH FRESH RICOTTA AND GRILLED TOMATO-BASIL RELISH
Steps:
- Heat your grill to high.
- Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
- Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
- Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
- Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
- Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.
GRILLED EGGPLANT AND RICOTTA CROSTINI
Provided by Anne Burrell
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat grill or broiler.
- Brush each eggplant slice generously with olive oil and sprinkle generously with salt.
- Place the slices on the preheated grill. Cook on both sides until the eggplant is soft and pliable and has a nice char. Remove from grill and let cool. When the eggplant is cool enough to handle, coarsely chop and reserve in a large mixing bowl. Add the ricotta, vinegar, oregano, Parmigiano and crushed red pepper and stir to combine. Season with salt and reserve.
- While the grill is still hot, grill the slices of bread on each side. When the bread comes off the grill rub each piece with a raw garlic clove and brush lightly with olive oil.
- Top each piece of bread with the grilled eggplant mixture.
GRILLED EGGPLANT, ZUCCHINI AND PEPPERS
Steps:
- Heat a grill to medium high.
- Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
- Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.
GRILLED EGGPLANT
Steps:
- Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.
- For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.
RISOTTO WITH EGGPLANT AND TOMATOES
You could make a different dish with tomatoes and eggplant every day of the summer in Provence. I used a couple of small eggplants for this, but you can use 1 large one if that is what is available. I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings.
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil the foil. Cut the eggplant in half lengthwise, and with the tip of your knife, make an incision down the middle of the cut sides that goes just about down to, but not through, the skin. Lay the eggplants on the baking sheet, cut side down, and place in the oven for 20 minutes, or until the skin has shriveled and the eggplants are beginning to collapse. Remove from the heat and allow to cool until you can handle them, then dice and set aside.
- Heat 1 tablespoon of the olive oil in a large, wide skillet and add the onion. Cook, stirring often, until it is tender, about 5 minutes, and add the garlic. Cook, stirring, until the mixture is fragrant, about 30 seconds, then stir in the tomatoes, thyme, diced eggplant and salt to taste. Cook, stirring often, until the tomatoes have cooked down and smell fragrant and the eggplant is thoroughly tender, 10 to 15 minutes. Taste and adjust seasoning. Set aside.
- Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the remaining olive oil over medium heat in a wide, heavy skillet or saucepan. Pour in the rice and stir just until the grains separate and begin to sizzle. Add the wine and stir until it is no longer visible. Stir in the tomato and eggplant mixture and cook, stirring, for about a minute, until the mixture is well combined and sizzling.
- Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Stir often, and when you see that the stock has been absorbed by the rice, add another ladleful. The rice will be cooked through but still chewy after 20 to 25 minutes of adding the stock in increments and stirring. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust salt.
- . Add another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 7 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams
LEMON AND EGGPLANT RISOTTO
Make and share this Lemon and Eggplant Risotto recipe from Food.com.
Provided by gailanng
Categories Rice
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Start by burning one of the eggplants. This can be done one of several ways. On a gas stove, the eggplant can be put directly on a moderate flame and roasted for 12-15 minutes (turning frequently with metal tongs) until the flesh is soft and smoky and the skin is burnt all over. To roast in the oven, pierce the eggplant with a sharp knife in a few places. Put it on a foil-lined tray and place directly under a hot broiler for 45 minutes, turning a few times. The aubergine needs to deflate completely and its skin should burn and break. It should look very wrinkly. Or you can use the grill and keep turning it, about 20-25 minutes.
- Once the eggplant is ready, remove it from the heat and make a long cut through it. Scoop out the soft flesh while avoiding the skin. Discard the skin. Chop the flesh roughly and set aside.
- Cut the other eggplant into a 1/2 inch dice, leaving the skin on. Heat up 1/3 cup of the olive oil in a frying pan and fry the eggplant dice in batches until golden and crisp. (you may need more oil).Transfer to a colander and sprinkle with salt. Leave to cool.
- Put the onion and remaining oil in a heavy pan and fry slowly until the onion is soft and translucent. Add the garlic and cook for a further 3 minutes. Turn up the heat and add the rice, stirring to coat it in the oil. Fry for 2-3 minutes. Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Turn the heat down to medium.
- Now start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next and stirring all the time. When all the stock has been added remove the pan from the heat. Add half of the lemon zest, the lemon juice, grilled aubergine flesh, butter, most of the parmesan and about 3/4 teaspoon salt. Stir well, then cover and set aside untouched for 5 minutes. Taste and add more salt, if you like, plus black pepper.
- To serve, spoon the risotto into shallow bowls and sprinkle with the diced eggplant, the remaining parmesan, the basil and the remaining lemon zest.
Nutrition Facts : Calories 502.5, Fat 35.6, SaturatedFat 8.8, Cholesterol 22.4, Sodium 238.5, Carbohydrate 35, Fiber 10, Sugar 8.2, Protein 9.6
GRILLED EGGPLANT
Eggplant takes beautifully to grilling.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
- Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.
RISSA'S CHILLED GRILLED EGGPLANT
Provided by Molly O'Neill
Categories project, appetizer, side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine the miso, soba, brown sugar and pepper flakes. Add the eggplant slices and marinate for at least 30 minutes.
- Oil a cookie sheet with 1 1/2 teaspoons of the oil. Drain eggplant and place on cookie sheet. Bake for 30 minutes. Turn the slices and brush lightly with the remaining oil. Broil for 2 minutes on the first side, 1 minute on the second. Serve.
GRILLED BABY EGGPLANTS WITH FRESH RICOTTA AND FARM STAND TOMATOES
Steps:
- Combine the tomatoes, garlic, oregano, and parsley in a large bowl and season with salt and pepper. Let sit at room temperature while you prepare the eggplant or for up to 2 hours.
- Combine the ricotta and lemon zest in a small bowl and season with salt and pepper. Cover and refrigerate while you prepare the eggplant or for up to 2 hours.
- Heat a grill to high or a grill pan over high heat.
- Brush the eggplant on both sides with the canola oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown and caramelized, about 4 minutes. Flip the eggplant and grill until the bottom is golden brown and the eggplant is tender, about 3 minutes more.
- Transfer the eggplant to a platter, cut-side up, and top each half with a large dollop of the ricotta. Spoon the tomatoes over the top and serve.
GRILLED EGGPLANT
Heard this grilled eggplant recipe on a health radio show years ago--very simple, and great the next day on sandwiches. Use good quality soy sauce. Serve hot, room temperature, or cold.
Provided by Frank040
Categories Side Dish Vegetables Eggplant
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Coat eggplant slices in sauce. Place on preheated grill, carefully, as they will flame up.
- Cook each eggplant slice until deep brown, about 5 minutes per side.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 26.5 g, Fat 27.7 g, Fiber 11.7 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 1818.9 mg, Sugar 12.9 g
GRILLED EGGPLANT
Make and share this Grilled Eggplant recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel the eggplant, and then cut into 3/4-inch slices.
- Combine butter, garlic salt, and Italian seasonings; stir well.
- Brush eggplant slices with butter mixture, and sprinkle with salt and pepper.
- Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.
More about "grilled eggplant risotto food"
GRILLED EGGPLANT RISOTTO RECIPE - JONATHAN JUSTUS | FOOD …
From foodandwine.com
5/5 Total Time 1 hrServings 6
- Light a grill. Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly. Halve the eggplant lengthwise and scoop the pulp into a blender. Puree until creamy.
- In a large saucepan, melt the butter in the remaining 2 tablespoons of oil. Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes. Add the wine and cook until it is absorbed. Add the vegetable stock, 1/2 cup at a time; stir constantly until it is absorbed before adding more. Cook until the rice is al dente, 20 minutes total.
- Stir in the eggplant puree and the cream and season with salt and pepper. Stir in the parsley and scallions. Spoon the risotto into bowls, sprinkle with sumac and serve.
BEST GRILLED EGGPLANT RECIPES | ALLRECIPES
From allrecipes.com
PERFECT GRILLED EGGPLANT RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRILLED EGGPLANT ROLLED WITH RICOTTA AND BASIL - FIFTEEN …
From fifteenspatulas.com
RISOTTO WITH GRILLED EGGPLANT AND DRIED TOMATOES - MYKHAILA EATS
From mykhailaeats.com
Servings 5Category Main Course
BALSAMIC GRILLED EGGPLANT - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOW TO MAKE THE BEST GRILLED EGGPLANT - FOODIECRUSH.COM
From foodiecrush.com
SMOKY EGGPLANT MUSHROOM RISOTTO | EATWITHMEİSTANBUL
From eatwithmeistanbul.com
GRILLED EGGPLANT WITH GARLIC AND HERBS – WELLPLATED.COM
From wellplated.com
GRILLED EGGPLANT RISOTTO RECIPE - WEBETUTORIAL
From webetutorial.com
HOW TO GRILL A WHOLE EGGPLANT - THE SPRUCE EATS
From thespruceeats.com
GRILLED EGGPLANT RISOTTO RECIPE | RECIPE | EGGPLANT RISOTTO, …
From pinterest.com
EGGPLANT RISOTTO ‘ALLA PARMIGIANA’ - LA CUCINA ITALIANA
From lacucinaitaliana.com
GRILLED EGGPLANT RISOTTO RECIPE | RECIPE | RISOTTO RECIPES, WINE ...
From pinterest.co.uk
GRILLED EGGPLANT STUFFED WITH CHICKPEAS | RICARDO
From ricardocuisine.com
GRILLED EGGPLANT WITH GREEK RELISH | FEASTING AT HOME
From feastingathome.com
HOW TO MAKE ITALIAN GRILLED EGGPLANT - VINCENZO'S PLATE
From vincenzosplate.com
HOW TO GRILL EGGPLANT TO PERFECTION - THE SPRUCE EATS
From thespruceeats.com
HOW TO GRILL EGGPLANT THE RIGHT WAY - BBQ REVOLUTION
From bbqrevolt.com
PREPARATION (RISOTTO FOR ARANCINI AND GRILLED EGGPLANTS) | GRILLED ...
From pinterest.ca
GRILLED EGGPLANT - DINNER AT THE ZOO
From dinneratthezoo.com
MEDITERRANEAN GRILLED EGGPLANT WITH WHIPPED FETA
From themediterraneandish.com
GRILLED EGGPLANT - A MEDITERRANEAN STAPLE - LA CUCINA ITALIANA
From lacucinaitaliana.com
THE PINK COWGIRL: GRILLED EGGPLANT RISOTTO - BLOGGER
From thepinkcowgirl.blogspot.com
GRILLED EGGPLANT WITH RICOTTA SALATA - GOOD HOUSEKEEPING
From goodhousekeeping.com
MARINATED GRILLED EGGPLANT | RICARDO
From ricardocuisine.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
GRILLED EGGPLANT RISOTTO - MEDITERRANEAN RECIPES
From fooddiez.com
EGGPLANT RISOTTO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRILLED EGGPLANT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
GRILLED EGGPLANT & TOMATO SALAD RECIPE | ITALIAN FOOD FOREVER
From italianfoodforever.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love