GRILLED EGGPLANT WITH GARLIC-CUMIN VINAIGRETTE, FETA & HERBS
Make and share this Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs recipe from Food.com.
Provided by leroca2
Categories Vegetable
Time 20m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Make the vinaigrette:.
- With a mortar and pestle, pound the garlic and a pinch of salt to a paste.
- Combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute.
- Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes.
- Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.
- Grill the eggplant:.
- Prepare a medium-high charcoal or gas grill fire.
- Brush both sides of the eggplant slices with olive oil and season with salt.
- Grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes.
- Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.The interior should be grayish and soft rather than white and hard.
- Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.
Nutrition Facts : Calories 238.1, Fat 22.6, SaturatedFat 4.2, Cholesterol 8.3, Sodium 109.4, Carbohydrate 8.4, Fiber 4.2, Sugar 3.2, Protein 2.8
QUINOA, ROASTED EGGPLANT AND APPLE SALAD WITH CUMIN VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder.
- Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
- For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
- Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.
- Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
- Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.
- Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.
CUMIN VINAIGRETTE
From Martha Rose Shulman. Goes well with bean, egg, and grain salads; also nice with carrot salads-cooked or raw.
Provided by ratherbeswimmin
Categories Salad Dressings
Time 6m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the lemon juice, vinegar, garlic, salt, cumin, and Dijon mustard.
- Whisk in the olive oil; add in pepper to taste.
- **Low-Fat Cumin Vinaigrette-replace the 1/3 cup olive oil with 1 tablespoon olive oil and 4 tablespoons plain nonfat yogurt or 5 tablespoons low-fat buttermilk; add 1 tablespoon water, or more to taste; combine well.
Nutrition Facts : Calories 1299.2, Fat 144.5, SaturatedFat 19.9, Sodium 645.1, Carbohydrate 5.8, Fiber 0.6, Sugar 1, Protein 1.1
GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over the top adds sweet, spicy flavor to this summertime appetizer.
Provided by Anna Stockwell
Categories Eggplant Grill/Barbecue Lemon Juice Honey Parsley Bread Soy Free Dairy Free Peanut Free Summer Fall Dinner Appetizer
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
- Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
- Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.
- Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
- Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
- Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.
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