MARINATED GRILLED EGGPLANT
Simple prep plus simple ingredients equals great food! Serve warm as a side dish or with all your favorite burger fixings.
Provided by Carah
Categories Side Dish Vegetables Eggplant
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Sprinkle garlic salt over both sides of eggplant slices; let sit for 30 minutes to release water.
- Place eggplant slices in a large dish; drizzle with fish sauce. Add basil, balsamic vinegar, and olive oil; stir to evenly coat. Marinate for about 15 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Remove eggplant from marinade and arrange on preheated grill; cook until tender, occasionally basting with marinade, about 5 minutes per side.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 12.5 g, Fat 7.1 g, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, Sodium 483.5 mg, Sugar 6.2 g
EASY MARINATED EGGPLANT
Steps:
- Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
- Place the slices of eggplant into a large jar or sealable container.
- Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
- Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.
Nutrition Facts : Calories 124 kcal, Carbohydrate 18 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 471 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
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 MINT
Mint is the perfect herb to enhance the earthy flavor of grilled eggplant.
Provided by Deborah Mele
Categories Vegetables - Eggplant
Time 20m
Number Of Ingredients 8
Steps:
- Preheat the grill.
- Remove the stem end of the eggplant and slice it lengthwise into 1/3 of an inch slices.
- Season 1/4 cup olive oil with salt and pepper and lightly brush both sides of each eggplant slice.
- Grill the eggplant 2 to 3 minutes on each side until lightly brown and tender.
- Remove to a serving plate.
- Mix together the dressing ingredients and drizzle over top the eggplant.
- Serve warm or at room temperature.
Nutrition Facts : Calories 541 calories, Carbohydrate 75 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 29 grams fat, Fiber 22 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 3 pieces, Sodium 158 grams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
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.
MARINATED EGGPLANT
Delicious appetizer served with crackers or bread!
Provided by RecipeGirl.com (via Gourmet magazine)
Categories Appetizer
Time 42m
Number Of Ingredients 5
Steps:
- Preheat your oven broiler.
- Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
- Stir together vinegar, mint, capers, ¼ teaspoon salt, ½ teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.
Nutrition Facts : ServingSize 1 g, Calories 187 kcal, Carbohydrate 7 g, Protein 1 g, Fat 18 g, SaturatedFat 2 g, Sodium 115 mg, Fiber 4 g, Sugar 4 g
GRILLED EGGPLANT WITH MINT VINAIGRETTE
Provided by Curtis Stone
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
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.
MARINATED EGGPLANT WITH GARLIC
This marinated eggplant, similar to an eggplant pickle, is bright and delicious, the perfect spread on fresh bread or crackers.
Provided by Molly Watson
Categories Condiment
Time 1h28m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Peel eggplant and cut into 3 x 1/2-inch rectangular sticks.
- To sweat the eggplants, toss the sticks with salt and place them in a colander over a bowl or sink. Let sit to drain for at least 4 hours, up to overnight. (If overnight, cover and keep the colander and bowl in the fridge.)
- Squeeze out as much of the remaining liquid from the eggplant sticks as possible by placing them in a clean kitchen towel and pressing vigorously over a bowl.
- In a medium saucepan, bring water and vinegar to a boil. Add eggplant and cook until tender, about 5 to 8 minutes.
- Drain eggplant in a colander, set a plate on top to weigh it down, and let drain for at least 4 hours, up to overnight. (Again, if overnight, cover and chill like you did when sweating the eggplant sticks.)
- Vigorously squeeze small handfuls of the eggplant with the help of a clean kitchen towel and remove as much liquid as possible.
- In a large bowl, toss eggplant with garlic, chile flakes, any herbs, if using, and 3/4 cup of the olive oil.
- Transfer eggplant to a 1-quart jar, add enough olive oil to cover the eggplant, cover with a lid, and chill overnight before serving. When ready to serve, bring to room temperature before serving; any leftover marinated eggplant will last up to one week refrigerated.
Nutrition Facts : Calories 812 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 6 g, Protein 2 g, SaturatedFat 11 g, Sodium 7084 mg, Sugar 7 g, Fat 82 g, ServingSize 1 quart (serves 4), UnsaturatedFat 0 g
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.
GRILLED EGGPLANT MARINATED WITH MINT
Steps:
- Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
- Using a serrated knife or a mandoline, slice the eggplant into rounds as thin as possible, about 1/4 to 1/8 inch. Spread the sliced eggplant (you may have to overlap them slightly) on two large baking sheets. Brush the tops with 1/2 cup of the oil and season with salt and pepper.
- Smash the garlic and a pinch of salt into a paste following the directions here. In a small bowl, whisk together the remaining 1/4 cup oil and the garlic paste. Whisk in the lemon juice or vinegar and season with salt and pepper.
- Once the fire is hot, grill both sides of the eggplant (in batches if necessary) until softened and cooked through, about 2 minutes per side. It's fine if it chars slightly.
- Transfer the eggplant to a medium serving bowl, add the garlic oil, and toss gently so as not to tear the eggplant. Let marinate for at least 15 minutes and up to 2 hours at room temperature (or refrigerate for up to 24 hours, but bring to room temperature before serving). Toss in the mint just before serving.
Nutrition Facts : ServingSize eight to ten., Calories 170 kcal, Fat 150 kcal, SaturatedFat 2 g, TransFat 16 g, Carbohydrate 5 g, Fiber 2 g, Protein 1 g, Sodium 240 mg, UnsaturatedFat 13 g
GRILLED EGGPLANT WITH LEBNEH
Categories Side Vegetarian Quick & Easy Yogurt Eggplant Summer Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
Steps:
- If using whole-milk plain yogurt, drain in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours.
- Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in lebneh or drained yogurt, 1/4 teaspoon salt, and enough water to make mixture resemble well-stirred sour cream.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on moderately high, covered, 10 minutes, then reduce heat to moderate.
- Brush eggplant slices generously with oil on both sides and sprinkle with remaining 3/4 teaspoon salt. Grill slices on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until eggplant is tender, 12 to 15 minutes total. Transfer as cooked to a platter, arranging slices in 1 layer. Put a spoonful of yogurt mixture on each eggplant slice and top with a mint leaf.
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 WITH MINT
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Grill 4 small Japanese eggplants over medium-high heat, turning, until very soft, 15 minutes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a small skillet over medium heat, 2 to 3 minutes. Remove from the heat; add a pinch of red pepper flakes. Trim the ends off the eggplant and split open. Scrape the flesh with a fork and season with salt. Top with the garlic oil and sliced mint.
GRILLED EGGPLANT WITH MINT MARINADE
Provided by Molly O'Neill
Categories lunch, weekday, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Lay the eggplant slices out on paper towels and sprinkle with the salt. Let drain for 30 minutes. Rinse and pat dry. Place the eggplant in a bowl. Reserve 1/3 cup of the marinade and pour the rest over the eggplant, turning to coat it well. Set aside no longer than 30 minutes.
- Preheat a grill or broiler. Grill or broil the eggplant until browned and tender, about 5 minutes per side. Divide among 4 plates, drizzle with the reserved marinade and sprinkle with mint. Serve
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 723 milligrams, Sugar 10 grams
GRILLED BALSAMIC EGGPLANT
Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator.
- Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.
- Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes.
- Pour the reserved marinade over the hot eggplant.
GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
- Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.
TANDOORI SALMON FILLETS WITH MANGO MINT RELISH
A zesty dish with an Indian flair from Lucy Waverman! Serve with rice & grilled eggplant brushed with curry paste.
Provided by CountryLady
Categories Canadian
Time 17m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine marinade ingredients in a small bowl& spread on salmon; refrigerate for an hour.
- Dice mango into 1/2 inch cubes& combine with remaining relish ingredients; refrigerate until needed.
- It can be made up to 12 hours ahead.
- Brush salmon with oil, then grill for 2 minutes- flesh side down.
- Turn over, close lid& grill for another 5 minutes or until white juices appear.
- Serve relish on the side.
Nutrition Facts : Calories 554, Fat 21.8, SaturatedFat 4, Cholesterol 148.3, Sodium 250, Carbohydrate 20.5, Fiber 2.5, Sugar 15.1, Protein 67.3
GRILLED JAPANESE EGGPLANT WITH AN ASIAN VINAIGRETTE
High in fiber and low in calories, grilled eggplant makes a great addition to your main meal. COOK'S TIP: For an alternative serving suggestion, marinate the eggplant overnight in the vinaigrette described below, grill until lightly brown, and serve on crusty rolls topped with Montrachet goat cheese slices - DELICIOUS!
Provided by Feast Your Eyes
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 450.9, Fat 32.3, SaturatedFat 6.7, Cholesterol 16.7, Sodium 761, Carbohydrate 38.2, Fiber 17.3, Sugar 18.6, Protein 9.7
MARINATED EGGPLANT WITH CAPERS AND MINT
Provided by Maggie Ruggiero
Categories Side Broil Marinate Quick & Easy Vinegar Mint Eggplant Healthy Vegan Capers Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (hors d'oeuvre) servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
- Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.
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GRILLED EGGPLANT WITH SUMMER MARINARA RECIPE - FOOD & WINE
From foodandwine.com
Servings 6-8Total Time 5 hrsCategory Eggplant
- Heat 1 cup oil in a large saucepan over medium-high. Add onion and 1/2 teaspoon salt. Cook, stirring often, until onions are softened and just beginning to brown, 6 to 8 minutes. Add pomodori pelati and passata di pomodoro. Using a heatproof spatula or wooden spoon, press to flatten tomatoes, breaking into large chunks. Bring to a boil over medium-high. Reduce heat to medium-low, cover, and cook, stirring every 10 to 15 minutes to ensure sauce is not sticking, until flavors meld, about 1 hour.
- Uncover tomato sauce. Cook over medium-low, stirring occasionally, until sauce tightens up and reduces to about 5 1/2 cups. (Oil will rise to the top and shimmer on the surface.) Remove from heat, and let cool at room temperature 1 hour. Add 1 tablespoon salt; stir to incorporate salt and oil, creating a thick, glossy sauce. (The bottom of your serving bowls will have a thin layer of red oil that’s perfect for soaking up with bread.) Set sauce aside.
- Preheat oven to 400°F. Heat a large grill pan over medium-high. Brush pan with remaining 1 tablespoon oil to prevent sticking. Grill eggplant planks in batches, turning often, until tender and grill marks appear, 8 to 12 minutes.
- Spread 1 cup tomato sauce in bottom of a 12-inch stainless steel skillet. Top with a single layer of eggplant (about 6 pieces); sprinkle with 1/4 teaspoon salt, 2 tablespoons torn basil, and half of the mozzarella. Spoon 1 cup sauce over top, and sprinkle with 1/4 ounce Parmigiano-Reggiano. Repeat layers once, beginning with eggplant and ending with Parmigiano-Reggiano. Top with remaining eggplant slices, remaining 1/4 teaspoon salt, and 2 tablespoons basil. Spread remaining sauce over top, completely covering eggplant. Sprinkle with remaining 2 tablespoons basil and 1/4 ounce Parmigiano-Reggiano. Cover skillet tightly with aluminum foil, and place on a rimmed baking sheet.
EASY GRILLED EGGPLANT RECIPE WITH GARLIC SOY MARINADE ...
From bestrecipebox.com
Ratings 2Category Side Dish, VegetablesCuisine Asian, Skillet, Stove Top, VegetarianTotal Time 20 mins
- Make the marinade: in a large bowl combine oil, garlic, soy sauce, dijon mustard, lemon juice, salt and pepper. Mix ingredients together well.
- Heat large skillet or cast iron pan on medium-high heat. Once pan is heated, lay eggplant slices on the pan in a single layer (cook in batches if needed) and grill them for about 2-3 minutes on each side, or until golden and tender. Repeat this process for all the eggplant.Garnish the eggplant with cilantro or parsley. Serve warm.
GRILLED EGGPLANT WITH GARLIC AND HERBS - GOOD FOOD BADDIE
From goodfoodbaddie.com
- Cut the eggplant into 1/2inch thick slices (either diagonal or crosswise). Make sure to leave on the skin as this helps the eggplant to retain it's shape during cooking and develop a crispy crust.
- Line eggplant in a single layer on a baking sheet. Generously salt each slice on both sides and set aside for at least 15 minutes to draw out the moisture.
- Preheat the grill to medium heat. Wipe each of the slices with a paper towel or cloth to remove the excess salt and moisture.
- In a medium-sized bowl, combine the garlic-herb sauce ingredients. Coat each slice of eggplant in the sauce by placing it in the dish and flipping over so each side is coated thoroughly.
HONEY GARLIC GRILLED EGGPLANT RECIPE - SPARKRECIPES
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GRILLED EGGPLANT RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.9/5 (10)Servings 4Cuisine AmericanCategory Appetizer, Main Dish or Side Dish
- Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, pepper, and red pepper flakes. Stir in the parsley and almonds and season to taste.
- Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill 2 to 3 minutes per side, until well-charred and tender.
- Assemble the eggplant on a platter and top with the couscous salad. Garnish with fresh mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.
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ITALIAN MARINATED EGGPLANT - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (9)Total Time 1 hrCategory AppetizerCalories 136 per serving
- Slice the eggplant around 1/4 inch thickness, sprinkle with a little salt (only enough to season don't over do it) and set aside for 30 minutes until they have released some water. Rinse the eggplant slices and pat dry with a paper towel.
- Lightly brush the eggplant on each side with olive oil. Place on a hot griddle pan until soft ( you can do this using a normal frying pan too) set aside to cool slightly.
- To make the marinade, finely chop the garlic, mint and chili (seeds removed) add to 80ml of olive oil with the red wine vinegar and oregano, stir.
- When the eggplant has cooled add a layer of the eggplant slices on a serving plate or bowl. Drizzle over 1 tbsp of the marinade then continue until all the slice and marinade has been used up. If there is extra marinade left, pour it over the final layer.
GRILLED EGGPLANT AND ZUCCHINI SALAD WITH ... - FOOD & WINE
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Servings 4-6Total Time 30 mins
- Using a mortar and pestle, pound and mash the anchovies and garlic to a paste. Stir in the vinegar, then add the oil in a slow stream, stirring constantly. Add the herbs, then season with salt and pepper. Set aside.
- Light a grill or preheat a grill pan. Brush the eggplant and zucchini slices on both sides with the olive oil and season with salt and pepper. Grill the vegetables over moderate heat, turning once, until lightly charred and tender, 10 to 15 minutes.
TANDOORI EGGPLANT - MY DAINTY SOUL CURRY
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5/5 (6)Category AppetizerCuisine IndianCalories 74 per serving
- Cut the eggplant into spices or cubes. Rub the pieces or slices with salt and turmeric and set aside for 10-minutes.
- Prepare the marinade and combining all spices and then adding Mazola® Corn Oil first. Mix it well and then add rest all ingredients. The marinade should look thick yet liquid-like.
- Slather both the sides of the eggplant slices with the tandoori marinade and place them on the grill pan.
GRILLED EGGPLANT - DINNER AT THE ZOO
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5/5 (11)Calories 138 per servingCategory Side
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
- Add the eggplant slices to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
GARLIC & HERB GRILLED EGGPLANT (PALEO - EVERY LAST BITE
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