GRILLED STEAK WITH EGGPLANT CAPONATA RECIPE - (4.8/5)
Provided by ltrodrigu
Number Of Ingredients 13
Steps:
- Preheat a charcoal grill. Place eggplant in a colander and sprinkle liberally with salt. Arrange steaks on a platter. Brush steaks with olive oil and season generously all over with salt. Set steaks aside to rest. Make Caponata: Heat oil in a large sauté pan over medium-high heat. Add garlic and sauté until just golden, 1 minute. Add onions and bay leaf, and sauté until onions are translucent, about 4 minutes. Add eggplant to pan in a single layer and sauté until browned and tender, about 15 minutes. If eggplant doesn't fit easily in one layer, cook in batches. Stir olives, currants, pine nuts and balsamic vinegar into pan. Sauté until vinegar cooks off and caponata is almost dry, about 5 minutes. Season with salt and pepper to taste. Set aside. Cook Steaks: Once charcoals are white-hot, lay steaks onto grate directly over heat and grill until medium rare, 4-5 minutes per side. Transfer meat to a cutting board and let rest at least 5 minutes before slicing across the grain. To Serve: Divide caponata among 4 plates and place steak on top or alongside. Season with salt and pepper and garnish with a drizzle of olive oil.
GRILLED EGGPLANT CAPONATA
"I cook all of the vegetables directly in the coals to get a really nice blister and char," says chef Justin Smillie. "Ultimately at the end, all of the char on the skin will become a good portion of the vinaigrette."
Provided by Justin Smillie
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 21
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 CAPONATA
Steps:
- Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
- Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
- Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
- Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
- Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Nutrition Facts : Calories 176 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 441 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 4 grams, Sugar 12 grams
GRILLED EGGPLANT CAPONATA
Provided by Trish Hall
Categories appetizer, side dish
Time 35m
Yield 8 to 10 servings, as an appetizer
Number Of Ingredients 14
Steps:
- Soak currants in hot water for 15 minutes. Drain and put aside.
- Brush eggplant and onion slices with olive oil on both sides, using the 1/3 cup oil.
- Grill onion slices over a medium-hot fire until lightly charred but cooked through, about 7 minutes per side. Grill eggplant slices for about 5 minutes on each side, until slices are soft inside and outsides have become slightly charred.
- Remove eggplant and onion slices and cool briefly. Remove outer skin from onion slices.
- Drain tomatoes, reserving juice. In a large bowl mix reserved tomato juice with cocoa powder until cocoa dissolves. Chop tomatoes and add to mixture. Then mix in currants, capers, anchovies, green olives, calamata olives, jalapeno pepper and parsley. Coarsely chop eggplant and onions and fold into tomato mixture. Stir in vinegar and the 1/4 cup olive oil. Season with kosher salt. Let stand at room temperature for at least 30 minutes.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 568 milligrams, Sugar 9 grams
SEARED STEAK WITH CELERY & PEPPER CAPONATA
Serve lean fillet steak with a rich, Italian-style pepper, olive and caper sauce and wilted spinach
Provided by Sara Buenfeld
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- For the caponata, spray a large, wide non-stick pan with 3 sprays of oil, and add the onion and garlic. Cover and cook for 5 mins, stirring halfway through to brown them.
- Tip in the tomatoes and a can of water, then stir in all the other caponata ingredients. Cover the pan and leave to simmer for 30 mins.
- Heat a griddle or small non-stick frying pan. Generously grind black pepper over the steak and sear on both sides, about 6 mins in total, until cooked to your liking. Allow to rest while you wilt the spinach in a covered pan on a low heat.
- Spoon the caponata onto 2 serving plates, top with the spinach, then slice the beef and arrange on top.
Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 1.1 milligram of sodium
More about "grilled steak with eggplant caponata recipe 485 food"
GRILLED STEAK WITH EGGPLANT PUREE (SULTAN’S DELIGHT)
From girlgonegourmet.com
5/5 (2)Total Time 1 hr 10 minsCategory DinnerCalories 389 per serving
- Preheat an outdoor grill to 400 degrees. Using a skewer, poke several holes in the eggplant to allow steam to escape while it’s cooking. Place the eggplant on the hot grill and close the lid (adjust the temperature if it gets too high or too low – you’ll want to maintain it between 400 and 500 degrees). Turn the eggplant every so often until it’s cooked through (it will soften on the inside and char on the outside) about 20 minutes or so. You’ll know it’s done when it collapses after you remove it from the grill.
- Let it cool a bit before peeling off the skin (keep the stem on). Discard the skins and fill a large bowl with water and lemon juice. Soak the eggplant for 15 minutes. Remove the eggplant from the water, discard the stem, and let it drain by placing it in a colander in the sink. Drain for at least 45 minutes.
- While the eggplant is draining, grill the steak and peppers. Heat the grill to 450 degrees. Lightly brush the steak with olive oil before adding to the grill. Lay the red pepper slices on the grill (make sure they don’t fall through the grates!). Cook the steak until desired doneness and then remove it from the grill and let it rest, covered, on a plate. Grill the peppers just until the edges start to char.
- While the steak is resting, melt the butter in a large pan over medium heat. Add the flour and whisk it together with the butter until it forms a paste and starts to brown. Slowly pour in the milk and whisk continuously to prevent lumps. Bring the mixture to a boil and then reduce to a simmer until it thickens enough to coat the back of a spoon. Add the eggplant and, using a potato masher or fork, mash it all together until smooth. Stir in the grated cheese and season with salt and pepper.
SPICY EGGPLANT CAPONATA WITH STEAK • THE CRUMBY …
From thecrumbykitchen.com
Cuisine ItalianTotal Time 4 hrsCategory Main CourseCalories 704 per serving
EGGPLANT CAPONATA RECIPE | CHEF DENNIS
From askchefdennis.com
DAVE PASTERNACK'S RECIPE FOR GRILLED STEAK WITH …
From wsj.com
EPIC EGGPLANT CAPONATA! | FEASTING AT HOME
From feastingathome.com
50 GRILLED STEAK RECIPES AND IDEAS - FOOD NETWORK
From foodnetwork.com
STEAK AND EGGPLANT CAPONATA - GRITS AND CHOPSTICKS
From gritsandchopsticks.com
4.7/5 (3)Category Main CourseCuisine ItalianTotal Time 2 hrs 10 mins
GREEK GRILLED EGGPLANT STEAKS RECIPE | REE DRUMMOND | FOOD …
From foodnetwork.com
Author Ree DrummondSteps 4Difficulty Easy
EGGPLANT CAPONATA RECIPE
From eatingwell.com
EGGPLANT CAPONATA - THE SEASONED MOM
From theseasonedmom.com
GRILLED STEAK WITH EGGPLANT CAPONATA RECIPE
From epicurious.com
GRILLED EGGPLANT WITH CAPONATA SALSA RECIPE | BON APPéTIT
From bonappetit.com
HOW TO GRILL STEAK - EASY GUIDE TO GRILLED STEAK - THE PIONEER …
From thepioneerwoman.com
SMOKY GRILLED EGGPLANT STEAKS - VEGGIE DESSERTS
From veggiedesserts.com
CAPONATA RECIPE (SICILIAN EGGPLANT DISH) | KITCHN
From thekitchn.com
OUR TOP 25 GRILLED STEAK RECIPES - TASTE OF HOME
From tasteofhome.com
BEST GRILLED CAPONATA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
36 BEST GRILLED STEAK RECIPES - HOW TO GRILL STEAK - DELISH
From delish.com
GRILLED EGGPLANT CAPONATA | GIANT FOOD
From recipecenter.giantfood.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
Related Search