Grilled Eggplant With Garlic Vinaigrette Food

GRILLED EGGPLANT WITH GARLIC VINAIGRETTE

Steps:

• Line 2 baking sheets with paper towels; arrange the eggplant slices on top of the paper towels and sprinkle with salt on both sides. Let sit for 20 minutes, or until you can see water beads on the surface of the eggplant slices.
• Preheat the grill.
• Wipe down each eggplant slice with paper towels.
• Brush eggplant slices with olive oil on both sides.
• Lightly season with salt and fresh ground pepper.
• Grill the eggplant slices for about 4 to 5 minutes per side, or until grill marks form and eggplant is tender.
• Remove from grill and transfer to a platter; set aside.
• In a mixing bowl, combine remaining olive oil, lemon juice, vinegar, garlic, and chopped fresh herbs. Taste the dressing for salt and pepper, and adjust.
• Drizzle eggplant slices with the prepared garlic dressing.
• Top with feta cheese, if desired.
• Serve.

GRILLED EGGPLANT CAPONATA

Steps:

• Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill the top with charcoal. Light the newspaper; the fire will light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), pour the charcoal from the chimney into the bottom of the grill. Set the grill rack aside-you won't need it for this recipe.
• Roast the vegetables and make the vinaigrette: Place the eggplant, leeks, zucchini, peppers, tomatoes, and garlic scapes directly onto the coals in an even layer. Stand the bunch of spring onions up so the bulbs are in the coals and the stalks are leaning against the side of the grill (this will create a natural handle for easy removal). Cook 10-15 minutes, turning the vegetables once to ensure they char evenly. Meanwhile, make the vinaigrette: In a mortar, combine the capers, anchovies, shallots, a big pinch of salt, and pepper. Using the pestle, crush and grind the mixture to break it down to a chunky mash. Transfer to a large bowl; stir in the vinegar and olive oil to saturate and combine. Season with lots of black pepper. Set aside.
• Finish roasting the vegetables: The vegetables are done when they're charred and soft. The tomatoes will be done first, followed by the leeks, peppers, zucchini, eggplant, and spring onions. Remove the tomatoes and add them directly into the vinaigrette; crush them with the back of a spoon to release juices. Chop the onions into fourths, discarding the charred stalks, and add to bowl. Chop the eggplant into chunks, add to bowl, and stir to combine; the eggplant will start to absorb the oil. Add the chopped celery and leaves; then chiffonade all the herbs, add them to the bowl, and stir thoroughly. Chop the zucchini and add to the bowl. Chop the peppers, discarding the seeds but keeping the charred skin, and add to the bowl. Stir while the vegetables are still hot so they will absorb all of the vinaigrette. Season to taste with more salt and pepper.
• Assemble the caponata: Cut the bread into big chunks and place on the coals to toast for a few minutes until lightly charred. Cut the mozzarella into rustic pieces (or tear by hand) and place on a serving platter. Arrange the caponata next to the mozzarella, hand-tear the toasted bread, and add it to the platter. Finish with a drizzle of olive oil and serve.

GRILLED EGGPLANT WITH GARLIC-CUMIN VINAIGRETTE, FETA & HERBS

Steps:

• Make the vinaigrette:.
• With a mortar and pestle, pound the garlic and a pinch of salt to a paste.
• Combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute.
• Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes.
• Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.
• Grill the eggplant:.
• Prepare a medium-high charcoal or gas grill fire.
• Brush both sides of the eggplant slices with olive oil and season with salt.
• Grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes.
• Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.The interior should be grayish and soft rather than white and hard.
• Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

GRILLED JAPANESE EGGPLANT WITH AN ASIAN VINAIGRETTE

Steps:

• Wash eggplants and pat dry with paper towels, set aside.
• In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside.
• Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides.
• Grill over low heat for about 5 minutes on each side, or until tender.
• Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette.
• Top with the fresh mint, feta, and sprinkle with toasted sesame seeds.
• Asian Vinaigrette:.
• In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.).
• COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.

GRILLED EGGPLANT WITH MINT VINAIGRETTE

Steps:

• Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant.
• Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch.
• Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper.
• Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve.

GRILLED EGGPLANT WITH LEMON-GARLIC DRESSING

Steps:

• Sprinkle eggplant slices with salt. Let drain in colander 30 minutes. Rinse and pat dry.
• Prepare Lemon-Garlic Dressing.
• Brush both sides of eggplant with oil.
• Cover and grill eggplant 4 to 6 inches from medium coals 8 to 10 minutes, turning once, until tender.
• Pour dressing over hot eggplant.
• Sprinkle with parsley.
• LEMON-GARLIC DRESSING.
• Cook garlic in oil in 8 inch skillet, stirring frequently, until golden brown; remove from heat.
• Carefully stir in lemon juice.