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.
GRILLED EGGPLANT PARMESAN
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
- Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
- Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!
GRILLED JAPANESE EGGPLANT
Provided by Bobby Flay
Categories side-dish
Yield 4 servings (2 pieces per serving)
Number Of Ingredients 7
Steps:
- Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.
GRILLED EGGPLANT PARMESAN
Enjoy a lighter, un-fried version of eggplant Parmesan in the summer by grilling the seasonal veggies. The eggplant and tomatoes become so tender they're almost spreadable atop grilled bread slices, and possess a lovely smokiness from the grill.
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill or grill pan for cooking over medium heat. Stir together the olive oil and garlic in a small bowl.
- Slice the eggplant into eight 1/2-inch-thick rounds. Slice each of the tomatoes into four 1/2-inch-thick rounds. Put the slices on a baking sheet, and brush them on both sides with the garlic oil; continue brushing until all the oil is used, being especially generous with the eggplant. Sprinkle both sides with salt. Let sit 5 minutes to allow the eggplant to fully absorb the oil and salt.
- Mix the Parmesan and chopped basil together in a small bowl.
- Lightly oil the grill grates. Grill the bread slices until they have developed grill marks and some char, about 1 minute per side. Remove from the grill, drizzle with olive oil and set aside.
- Grill the eggplant and tomato rounds, covered, until grill marks appear, about 4 minutes. Flip the eggplant rounds with a spatula, and place 1 tomato round on top of each. Top each stack with some of the Parmesan-basil mixture and the mozzarella. Grill, covered, to finish cooking the eggplant and to melt the mozzarella, about 4 minutes.
- Garnish the eggplant Parmesan stacks with torn basil leaves and drizzle with balsamic vinegar. Serve with the grilled bread on the side.
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
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.
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
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.
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 SLICES
GRILLED EGGPLANT SLICES From: "grist" Read My Review These eggplant slices will melt in your mouth. Top them with just a spoonful of a flavorful tomato sauce or a few gratings of fresh Parmesan cheese.
Provided by dmfriesen
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat a gas grill to high, or build a fire in a kettle grill. Mesquite-flavored chips would taste great (optional).
- 2. Slice eggplant in 1/3- to 1/2-inch slices. In a small bowl add together the olive oil, lemon juice, garlic, salt, and thyme. Brush both sides of the eggplant slices with this sauce3. Place eggplant on the preheated grill. If you with to have nice grill lines, turn only once on each side. Grill about 10-15 minutes. Test for tenderness (doneness) by piercing with a fork. Makes 4 to 6 servings.
Nutrition Facts : Calories 126.5, Fat 10.4, SaturatedFat 1.4, Sodium 294, Carbohydrate 9, Fiber 4.7, Sugar 3.4, Protein 1.5
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