GRILLED EGGPLANT WITH FRESH MOZZARELLA, TOMATOES AND BASIL VINAIGRETTE
Provided by Serena Wolf
Categories Dinner Recipes Summer Sides Vegetarian Uncategorized Appetizers Lunch
Number Of Ingredients 11
Steps:
- Slice your eggplants into ¾ inch rounds. Sprinkle both sides of each round with salt and place them on a paper towel lined plate. Let rest for 20 minutes.
- While your eggplant is resting, prepare the basil vinaigrette. Place all of the ingredients for the basil vinaigrette in a blender or food processor and puree until smooth.
- In a small bowl, toss the diced tomatoes with ½ teaspoon olive oil and a pinch of salt. Set aside until ready to use.
- Heat your grill or grill pan over medium heat. Pat the eggplant dry (the salt will have drawn the excess moisture out of the eggplant...magic!) and brush both sides of each round with olive oil and season with a little extra salt. Grill the rounds for about 8 minutes on each side or until very tender. Remove eggplant from the grill and let it cool to room temperature.
- When grilled eggplant is cool, layer the rounds with slices of fresh mozzarella.
- Top the eggplant and mozzarella with the diced tomato.
- Drizzle the basil vinaigrette on top and serve your grilled eggplant masterpiece at room temperature.
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.
EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE
Provided by Tori Ritchie
Categories Cheese Dairy Tomato Vegetable Appetizer Side Vegetarian Backyard BBQ Mozzarella Basil Eggplant Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
- Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.
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 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!
More about "grilled eggplant with fresh mozzarella tomatoes and basil vinaigrette food"
GRILLED EGGPLANT (PERFECT EVERY TIME!) – A COUPLE COOKS
From acouplecooks.com
Cuisine MediterraneanTotal Time 20 minsCategory Side Dish / AppetizerCalories 124 per serving
- Directly before grilling (not in advance), slice the eggplant into thin rounds about 1/2” thick (size is important!). Place the slices on a baking sheet and rub both sides with the olive oil. Don’t do this step in advance: the eggplant soaks up lots of the olive oil, so make sure to do it right before grilling.
- Place the eggplant directly on the grill grates and grill for about 4 to 5 minutes per side (8 to 10 minutes total), until charred and tender.
- Remove from the grill and season generously with kosher salt to taste, until the flavor pops. Serve topped with salsa fresca or pico de gallo and/or white BBQ sauce.
GRILLED EGGPLANT WITH FRESH MOZZARELLA, TOMATOES AND …
From food52.com
Cuisine ItalianCategory AppetizerServings 4-6
GRILLED EGGPLANT RECIPE WITH BALSAMIC GLAZE - THE SPRUCE …
From thespruceeats.com
GRILLED EGGPLANT WITH SUMMER MARINARA RECIPE - LUCIA …
From foodandwine.com
EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL …
From bonappetit.com
SKILLET GRILLED EGGPLANT WITH MOLTEN MOZZARELLA, …
From inspirededibles.ca
23 EASY PASTA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
GRILLED EGGPLANT AND TOMATOES WITH PARMESAN-BASIL CRUMBS
From foodandwine.com
GRILLED TOMATO, EGGPLANT & MOZZARELLA STACKUPS | METRO
From api.metro.ca
GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL
From foodnetwork.cel29.sni.foodnetwork.com
GRILLED EGGPLANT, TOMATO AND MOZZARELLA SALADE - FOOD.COM
From food.com
71 TOMATO RECIPES THAT TASTE EXACTLY LIKE SUMMER | EPICURIOUS
From epicurious.com
GRILLED EGGPLANT, TOMATO, MOZZARELLA AND BASIL STACKS
From diningwithdebbie.net
GRILLED EGGPLANT WITH FRESH MOZZARELLA, TOMATOES AND BASIL …
From tastykitchen.com
BEST GRILLED EGGPLANT RECIPE - HOW TO MAKE GRILLED EGGPLANT
From delish.com
GRILLED TOMATO, EGGPLANT & MOZZARELLA STACKUPS | METRO
From metro.ca
HOW TO GRILL EGGPLANT TO PERFECTION - THE SPRUCE EATS
From thespruceeats.com
GRILLED EGGPLANT WITH FONTINA, TOMATOES & BASIL | CANADIAN LIVING
From canadianliving.com
67 SUMMER DINNER IDEAS FOR RELAXED WEEKNIGHTS AND ALFRESCO
From ca.yahoo.com
BEST GRILLED EGGPLANT RECIPES
From allrecipes.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