ITALIAN EGGPLANT SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 1 large eggplant lengthwise into thirds; soak in water 15 minutes. Drain and toss with olive oil and salt. Grill over medium-high heat until tender, about 8 minutes per side. Chop and toss with 1 large chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil and 1 teaspoon each chopped oregano and red wine vinegar; season with salt and pepper. Top with shaved parmesan.
ITALIAN GRILLED EGGPLANT
Italian Grilled Eggplant, a fast and easy eggplant appetizer recipe, tossed with fresh gariic, parsley & tomatoes. Amazing!
Provided by Rosemary Molloy
Categories Antipasti
Time 40m
Number Of Ingredients 5
Steps:
- Rinse and trim the ends of the eggplant. You don't have to peel the eggplant but discard the first and last slices (they will be the heels) Slice eggplant lengthwise (thin but not too thin), grill the slices on either a hot pan grill or bbq until tender (careful not to burn) for approximately 1-2 minutes on either side, remove grilled eggplant to a clean plate and continue until all the eggplant slices are grilled.
- In a medium bowl layer eggplant, sprinkle with a pinch of salt ,some chopped garlic , some chopped Italian parsley and drizzle with olive oil (from the 1/4 cup), continue with layers until all the eggplant is finished (I usually do 3 layers). Toss gently together, serve with a simple bruschetta or Italian crusty bread. Enjoy!
Nutrition Facts : Calories 144 kcal, Carbohydrate 11 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 6 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
GRILLED ITALIAN EGGPLANT SLICES
What a fabulous way to dress up eggplant! Piled high with herbs, cheese and fresh tomatoes, this fail-proof, grilled side nicely complements a variety of main dishes. -Theresa LaSalle, Midlothian, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients., Grill eggplant, covered, over medium heat for 3 minutes. Turn slices; spoon Parmesan mixture onto each. Top with tomato; sprinkle with mozzarella cheese. Grill, covered, 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 134 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 129mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
ITALIAN GRILLED EGGPLANT WITH BASIL AND PARSLEY (MELANZANE GRIGLIATE AL BASILICO E PREZZEMOLO)
This Italian side dish (aka 'contorno') couldn't be easier! We make this often during the summer, when we have an abundance of basil and parsley growing in our garden. Works well with zucchini, too!
Provided by Kim's Cooking Now
Categories Appetizers and Snacks
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
- Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
- Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 8.4 g, Fat 19 g, Fiber 4.7 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 76.3 mg, Sugar 3.2 g
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