BROILED EGGPLANT WITH CILANTRO VINAIGRETTE
Categories Vegetable Side Broil Quick & Easy Eggplant Healthy Cilantro Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 50
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Halve eggplants lengthwise. Brush cut sides with 1/4 cup oil and season with salt. Arrange as many eggplants, cut sides up, as will fit in 1 layer on rack of a broiler pan and broil 2 to 3 inches from heat until browned, about 5 minutes. Turn oven setting to 450°F. and move pan to middle of oven. Roast until tender when pierced with a fork, about 12 minutes. Repeat with remaining eggplants.
- Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
- Serve eggplants at room temperature, drizzled with vinaigrette.
- To make 6 servings: Follow the directions above using the following ingredient amounts:
- 6 small (4-oz.) eggplants
- 8 tablespoons olive oil
- 1/2 teaspoon cumin seeds, toasted
- 1/4 cup fresh cilantro
- 1/4 cup fresh flat-leaf parsley
- 1 garlic clove
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 3 tablespoons lemon juice
GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT
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.
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.
MINT SAUCE
Make and share this Mint Sauce recipe from Food.com.
Provided by Evie3234
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine the water and sugar in small pot.
- Stir over low heat until the sugar has dissolved.
- Bring to boil, reduce heat and simmer about 3 minutes.
- Remove from heat and stir in the vinegar and the mint.
- Cool slightly and serve in a jug.
Nutrition Facts : Calories 208.9, Fat 0.2, Sodium 9.7, Carbohydrate 51.9, Fiber 1.6, Sugar 49.9, Protein 0.8
BROILED BASIL EGGPLANT
Eggplant that isn't breaded and fried! The cooking time for this recipe is for a large eggplant....if you use the smaller japanese style eggplant, reduce the broiling time.
Provided by breezermom
Categories Vegetable
Time 26m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first six ingredients in a small bowl, beating with a wire whisk until blended. Set aside.
- Brush both sides of eggplant slices with the 3 tbsp olive oil. Arrange eggplant slices in a single layer ona n ungreased baking sheet. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Broil 5 1/2 inches from heat (with electric oven door partially opened) for 5 minutes on each side or until tender and lightly browned. (Smaller eggplants will need less time).
- Arrange eggplant slices on an ovenproof platter or casserole dish, overlapping slices slightly. Arange cheese slices over the eggplant slices. Broil for 1 minute or until cheese melts.
- Whisk the reserved olive oil mixture until blended. Spoon over the eggplant. Garnish with fresh basil sprigs if desired.
GRILLED EGGPLANT WITH YOGURT-MINT SAUCE
Categories Dairy Vegetable Yogurt Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
- Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.
SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO
Categories Ginger Onion Tomato Side Roast Sauté Eggplant Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
BROILED EGGPLANT WITH PARMESAN
Provided by Pierre Franey
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to broil.
- Trim eggplants and cut into 16 slices of equal thickness.
- Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
- Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
- In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 707 milligrams, Sugar 10 grams
BROILED EGGPLANT WITH CILANTRO MINT SAUCE
Make and share this Broiled Eggplant with Cilantro Mint Sauce recipe from Food.com.
Provided by Sharon123
Categories Broil/Grill
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Blend garlic, olive oil and soy sauce.
- Cut eggplants at a sharp angle into ¾-inch slices, to make ovals.
- Or for very skinny eggplant, halve each one lengthwise.
- Cut a deep cross-hatch pattern into each slice or half.
- Moisten a baking sheet with water.
- Arrange eggplant slices on pan, pressing them close together.
- Brush with oil mixture until it is absorbed.
- Process cilantro, mint, feta, 2 tablespoons yogurt, sugar and hot sauce in a blender until smooth, adding yogurt as necessary.
- Taste and adjust flavors.
- Set eggplant in broiler (if halved, place cut sides up).
- Cook until tender and lightly charred, about 5 minutes (do not turn over).
- Arrange on platter; top with half the sauce.
- Sprinkle with nuts.
- Pass remaining sauce separately.
- Makes 4 servings.
- Enjoy!
Nutrition Facts : Calories 250, Fat 18.6, SaturatedFat 4.1, Cholesterol 12.1, Sodium 401.9, Carbohydrate 17, Fiber 8.1, Sugar 6.7, Protein 7.8
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