Grilled Eggplant With Seared Scallion Food

GRILLED ZUCCHINI AND EGGPLANT CASSEROLE WITH PISTACHIO PESTO

Steps:

• Preheat the oven to 425 degrees F. Preheat a grill for cooking on medium-high heat.
• Drizzle the eggplants, zucchini and spring onions with 1/4 cup olive oil and season with salt and pepper. Place everything on the grill and cook until just seared, about 2 minutes per side. Place the bell peppers and tomatoes in a large baking dish. Bake until blistered, about 10 minutes. When cool enough to handle, dice all the vegetables and add to a medium (10- to 12-inch) cast-iron casserole dish. Set aside.
• Add the garlic, pistachios and basil to a food processor. Turn on and drizzle in 2 ounces olive oil. Season with salt and pepper. Add 3 ounces olive oil and the cheese. Taste for seasoning and texture. Top the eggplant with the pesto and grate the Parmesan over the top.
• Place the casserole in the oven and bake for 20 minutes.

SEARED SCALLOPS WITH ROASTED EGGPLANTS AND MARINATED PEPPERS

Steps:

• Arrange the oven rack in the lowest position. Preheat the oven to 450°F.
• Use a fork to poke holes all over the eggplants. Put the eggplants on a foil-lined baking sheet in the oven. Roast, turning occasionally, until the skins are charred and the eggplants are very soft, about 15 minutes. Transfer to a cutting board.
• When cool enough to handle, peel the eggplants and cut in quarters lengthwise. Cut each piece in half crosswise. Transfer to a large bowl. Add the garlic, lemon juice, 2 tablespoons of the oil, a pinch of chile flakes, and a pinch of salt. Gently stir well.
• Turn a gas burner to high. Set the peppers directly over the flame and cook, turning frequently, until the skin is charred all over. Alternatively, broil or grill the peppers as close to the heat source as possible. When cool enough to handle, use paper towels to rub off the charred skin. Remove and discard the stems and seeds, then cut each pepper into very thin slices. Transfer to a medium bowl and add the lime juice, remaining 1 tablespoon oil, and a pinch of salt. Stir well.
• Heat a large skillet over high heat until very hot. Season half the scallops with salt and pepper. Add enough oil to generously coat the bottom of the pan, then add the seasoned scallops, one at a time. Cook until a golden brown crust forms on the bottom, 1 to 2 minutes, then carefully flip and cook until a crust forms on the other side, 1 to 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining scallops in the same pan, letting the pan get very hot again and adding more oil if needed.
• Divide the eggplant mixture among 4 serving dishes. Top with the scallops, then the pepper mixture. Scatter the dill all over.

GRILLED EGGPLANT WITH SEARED SCALLION

Steps:

• To expose each eggplant fully to the heat, peel off the pointy flaps of the cap but leave the stem attached. Use a fork to poke 6 to 8 sets of holes into each eggplant to prevent it from exploding while cooking (skip this step if you are oven roasting).
• To cook the eggplants on a grill, prepare a hot charcoal fire (you can hold your hand over the rack for only 2 to 3 seconds) or preheat a gas grill to high. Grill the eggplants, turning frequently, for 12 to 15 minutes, or until the skin is black and dry and the flesh is soft. To cook the eggplants on a gas stove top, turn on the burner to high and place the eggplants, one at a time, directly on the burner grate. Cook the eggplant, rotating it often, for 10 to 15 minutes, or until it has sagged and is pleasantly smoky and charred. Run the exhaust fan during cooking to avoid filling your kitchen with smoke. If the eggplant isn't sufficiently soft in the middle, finish it off in a preheated 450°F oven. To oven roast the eggplants, position a rack in the middle of the oven and preheat to 450°F. Split each eggplant in half lengthwise and place, cut side down, on an aluminum foil-lined baking sheet. Roast for 30 to 45 minutes, or until the eggplant halves are soft and oozing a bit of juice.
• When the eggplants are cool enough to handle, remove the skin. (The eggplants may be cooked and peeled several hours in advance of serving, covered, and kept at room temperature.) Cut the flesh crosswise into 2-inch sections. Use your fingers to separate the flesh into strips, placing them in a lovely pile on a serving plate. If the strips weep lots of liquid, pour it off the plate. Top with a mound of scallions.
• In a butter warmer or small saucepan, heat the oil until it starts to smoke. Remove from the heat and immediately pour the oil over the scallions. The scallions will sizzle as they sear from the hot oil. Serve at once with the dipping sauce.

GRILLED EGGPLANT WITH FRESH HOT SAUCE AND CRISPY EGGS RECIPE

Steps:

• Prepare grill for medium heat (or heat a grill pan over medium). Toss chiles, garlic, and a large pinch of salt in a small bowl. Let sit until just softened, 8-10 minutes. Stir vinegar and honey into hot sauce.
• Meanwhile, drizzle eggplants with 2 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 6-8 minutes. Cut on a diagonal into thick slices; toss in a large bowl with scallions and half of hot sauce, cilantro, and dill. Transfer to a platter.
• Heat remaining 2 tablespoons oil in a medium skillet over medium-high. Add eggs; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Flip and cook just until yolks begin to set, about 30 seconds. Cut eggs into strips; arrange over eggplants. Drizzle with remaining hot sauce; top with remaining cilantro and dill.

GRILLED RATATOUILLE

Steps:

• Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
• Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.
• Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
• Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
• Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.

GRILLED SHRIMP AND EGGPLANT APPETIZERS

Steps:

• Cut the tops off the eggplants and slice each eggplant vertically into four slices, each about one-half-inch thick.
• Place three tablespoons of the oil plus salt and pepper to taste in a large bowl, add the eggplants and toss to coat them completely with this mixture.
• Place remaining oil along with soy sauce and lemon juice in another bowl, add the shrimp and toss.
• Allow the shrimp and eggplant to marinate at least 30 minutes, then light the grill.
• Grill the eggplant slices very close to hot coals for about five minutes, turning them once during the grilling, until they are attractively seared. Do not overcook. String the shrimp on skewers or place them on a fine mesh rack and grill them about two minutes on each side, until they begin to sear. Do not overcook.
• Spread each grilled eggplant slice with a little of the hoisin sauce and sprinkle with some of the scallion. Place a grilled shrimp on each eggplant slice and roll the eggplant around it. Skewer with a toothpick and serve.

GRILLED EGGPLANT

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.

GRILLED EGGPLANT

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.