AUBERGINES WITH GARLIC & HERB DRESSING
An Italian-style sweet and sour dressing works well with the meaty aubergines
Provided by Mary Cadogan
Categories Buffet, Side dish, Vegetable
Time 1h5m
Yield Serves 20 as part of a meal
Number Of Ingredients 6
Steps:
- Brush the aubergine on both sides with a little olive oil; you will need about 5 tbsp. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.
- Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Just before serving, scatter the garlicky oil and herbs over the aubergines.
Nutrition Facts : Calories 53 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
GRIDDLED VEGETABLES WITH MELTING AUBERGINES
Pack all five of your 5-a-day into one healthy vegan dish. Flavoured with garlic, lemon and herbs, it's delicious griddled on the hob or cooked on the barbecue
Provided by Sara Buenfeld
Categories Lunch, Side dish, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Grill the aubergine, turning frequently, until soft all over and the skin is blistered, about 8-10 mins. Alternatively, if you have a gas hob, cook it directly over the flame. When it is cool enough to handle, remove the skin, finely chop the flesh and mix with the lemon juice, 1 chopped clove garlic, 1 tbsp parsley, 1 tsp extra virgin olive oil and the seeds. Mix the remaining parsley with the remaining chopped garlic and the lemon zest.
- Meanwhile, mix the thyme, crushed garlic and rapeseed oil and toss with the vegetables, keeping the onions as slices rather than breaking up into rings. Heat a large griddle pan and char the vegetables until tender and marked with lines - the tomatoes will need the least time. Pile onto plates with the aubergine purée and olives, drizzle over a little extra olive oil and scatter with the parsley, lemon zest and garlic.
Nutrition Facts : Calories 395 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 18 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
GRILLED AUBERGINE WITH CREAMY DRESSING
A delicious grilled aubergine dish, finished with a creamy dressing, ready in 5 minutes
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 5m
Number Of Ingredients 8
Steps:
- Heat a griddle pan or grill. Brush each aubergine slice with olive oil. Cook in batches for 2-3 mins, turning once, until softened and lightly charred. Arrange on a serving platter and season with pepper.
- To make the dressing; whisk the remaining ingredients until well combined and season to taste. Drizzle over the grilled aubergines, then serve at once.
Nutrition Facts : Calories 220 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
GRILLED SIRLOIN SALAD WITH SESAME-GINGER DRESSING
Pepper-crusted steak, grill-charred vegetables, and sesame-ginger dressing turn fresh salad greens into an exciting main course.
Provided by Ashley Delilah Lane
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
- Press peppercorns into both sides of steak and season with salt.
- Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
- Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.
Nutrition Facts : Calories 184.3 calories, Carbohydrate 12.3 g, Cholesterol 36.7 mg, Fat 7.7 g, Fiber 3 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 389.1 mg, Sugar 6.2 g
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