Grilled Eggplant Aubergine Parcels Recipes

Steps:

• Marinating the Eggplant:.
• Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
• Cooking Eggplant on an Outdoor Grill:
• Burn down a charcoal fire (using real wood charcoal briquets if possible), until a white ash has formed on the briquets. Heat should be moderate. Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning. Transfer the finished slices to a platter and serve.
• Cooking Eggplant Inside:.
• Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side.
• Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or you may preheat broiler, placing eggplant about 4" from the flame. Spread any leftover marinade over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced.
• Serve as a first course or main dish after topping the warm slices with long furls of Parmigiano-Reggiano or sheep cheese carved with a vegetable peeler. Enjoy!

Steps:

• Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
• Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

Steps:

• Mix together oil and herbs in a large bowl.
• Add the eggplant and marinate for 3 minutes.
• Place the slices over hot coals and grill on both sides until just soft.
• Serve immediately.

Steps:

• Remove the stalks from the eggplants and slice lengthwise into 1/4" slices.
• Bring a large pot of salted water to a boil and cook the eggplant slices for 2 minutes.
• Drain and pat slices dry with paper towel.
• Take 2 eggplant slices and arranged in a cross.
• Assemble with a slice of tomato in the center, season with salt & pepper, next a basil leaf and then a slice of mozzarella, another basil leaf, another tomato and more seasoning.
• Fold the ends of the eggplant slices around the filling.
• Chill the parcels for 20 minutes in fridge.
• To make the sauce, whisk together the olive oil, vinegar, tomato paste, and lemon juice.
• Season with salt & pepper.
• Baste the eggplant parcels with sauce and grill for about 10 minutes, turning once.

Steps:

• To make the dressing, blitz all the ingredients, except the oil, in a food processor; then, with the motor still running, drizzle in the oil. Tip into a bowl and set aside.
• Trim off either end of the aubergines and discard. Slice the aubergines lengthways into 16 slices in total. Over a barbecue (or on a hot griddle pan), heavily mark the aubergine slices on each side to soften, then lift into a dish, drizzle with a little olive oil and season.
• Working methodically, make little stacks of a mozzarella slice, tomato slice and basil leaf. Wrap each stack in a grilled aubergine slice, then wrap a second slice in the other direction to try to cover the gaps and make a little bundle. Secure each parcel with a couple of cocktail sticks. Can be kept in the fridge overnight.
• Place the parcels on the barbecue and continue to char on each side until the cheese just starts to ooze out. Lift onto a platter, drizzle with the pesto dressing and serve. See time saving tip, below left.

Steps:

• Slice zucchini in lengthwise into four slices.
• Mix oil, pepper, garlic, and oregano.
• Rub with oil mixture.
• Let marinate for about 30-60 minutes.
• Place zucchini on hot grill.
• Grill until browned.
• Remove from heat.
• Mix lime juice and cilantro together.
• Sprinkle with lime juice.
• Season with salt to taste.

Steps:

• Prepare a moderately hot grill.
• On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
• Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
• Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
• Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.