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.
TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)
Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.
Provided by UmmBinat
Categories One Dish Meal
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
- Rince and dry eggplant with paper towels.
- Half onion lengthwise and slice.
- Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
- Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
- Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
- Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
- Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
- Stir gently and turn into a heated serving dish.
- Serve with yogurt and then enjoy the delicious taste.
EGGPLANT STUFFED WITH RICE AND TOMATOES
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice. Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don't require a lot of patience to assemble - they just need a long simmer and then a rest to let the flavors mingle and intensify. Eat them as a main dish or a side, and serve up leftovers for lunch. The filling for these irresistible stuffed eggplants is also good for peppers and squash. Substitute the chopped flesh of the summer squash for the eggplant, and just use the rice and tomatoes for peppers. Make these a day ahead for best results.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves six
Number Of Ingredients 14
Steps:
- Cut the eggplants in half. With a grapefruit spoon or a small knife, remove the flesh to within 1/2 inch of the skins.
- Sprinkle the eggplant shells with salt, and let sit for 30 minutes while you prepare the remaining ingredients. Chop the flesh, and steam for 20 minutes, until tender.
- In a large bowl, combine a third of the tomatoes, the steamed eggplant, 2 tablespoons of the olive oil, all but 1 clove of the garlic, the rice, herbs and the juice of one of the lemons. Season with salt and pepper.
- Oil a large flameproof casserole or an earthenware casserole set over a flame tamer. Combine the remaining tomatoes, olive oil, allspice, cinnamon, lemon juice, sugar, tomato paste and remaining garlic in the casserole. Season to taste with salt and pepper. Fill the eggplant shells with the rice mixture, and arrange in the casserole in a single layer. Add water if necessary to cover about a third of the eggplant. Bring to a simmer over medium-high heat, cover tightly and reduce the heat to low. Simmer 45 minutes to an hour until the eggplant and rice are tender. Remove from the heat.
- Using two spatulas (the eggplants are soft at this point), transfer the eggplants to a platter. Bring the sauce to a boil. If it is not already thick, reduce until thick and fragrant. Pour over the eggplants, and allow to cool to warm or room temperature. They're good chilled as well. Garnish with chopped fresh parsley or cilantro if desired.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 12 grams
More about "whole grilled eggplant with rice pilaf recipes"
MELITZANOPILAFO - EGGPLANT PILAF - DIANE KOCHILAS
From dianekochilas.com
3.8/5 (55)Servings 5Cuisine Greek, Greek Cuisine, Mediterranean DietCategory Dinner, Lunch, Side Dishes
- In a large, wide pot heat l/4 cup/60 ml of the olive oil over medium heat and cook the onions until soft and pale gold, 8 to 10 minutes, stirring frequently. Add the garlic and stir for a few minutes to soften. Add the eggplant chunks and cook until they begin to soften.
- Stir in the rice and toss to coat in the oil. Pour in the tomatoes and the water or wine. Season with salt and pepper, cover, and simmer until the rice and eggplants are tender, stirring occasionally.
- About 5 minutes before removing from the heat, add the oregano and parsley. Just before serving, stir in all of part of the remaining cup/180 ml olive oil, if desired.
WHOLE GRILLED EGGPLANT RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine AmericanTotal Time 35 minsCategory Entree, Side Dish, Dinner, LunchCalories 346 per serving
HOW TO GRILL A WHOLE EGGPLANT - THE SPRUCE EATS
From thespruceeats.com
24 EGGPLANT RECIPES TO MAKE ANY TIME OF THE YEAR
From marthastewart.com
BEST GRILLED EGGPLANT RECIPES
From allrecipes.com
BEST HEALTHY RICE RECIPES | MARTHA STEWART
From marthastewart.com
BEST GRILLED EGGPLANT RECIPE - HOW TO MAKE GRILLED EGGPLANT
From delish.com
VEGETARIAN STUFFED EGGPLANT (EASY MEDITERRANEAN RECIPE)
From foolproofliving.com
WHOLE GRILLED EGGPLANT WITH RICE PILAF | RECIPE IN 2022
From pinterest.com
WHOLE GRILLED EGGPLANT WITH RICE PILAF RECIPES- WIKIFOODHUB
From wikifoodhub.com
WHOLE GRILLED EGGPLANT WITH RICE PILAF RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EGGPLANT RECIPES | MARTHA STEWART
From marthastewart.com
GRILLED VEGETABLE RECIPES THAT PUT A BOUNTY OF PRODUCE
From marthastewart.com
WHOLE GRILLED EGGPLANT WITH RICE PILAF | RECIPE | RICE PILAF, GRILLED ...
From pinterest.com
ONE POT GREEK EGGPLANT AND RICE | OMGFOOD
From omgfood.com
RICE PILAF WITH NUTS AND DRIED FRUIT | RECIPETIN EATS
From recipetineats.com
VEGETARIAN DINNER RECIPES FOR SUMMER | MARTHA STEWART
From marthastewart.com
PERFECT GRILLED EGGPLANT RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRILLED EGGPLANT WITH GARLIC AND HERBS – WELLPLATED.COM
From wellplated.com
GRILLED EGGPLANT SALAD WITH FREEKEH AND YOGURT DRESSING
From feastingathome.com
WHOLE GRILLED EGGPLANT WITH RICE PILAF | PUNCHFORK
From punchfork.com
You'll also love