Grilled Aubergine And Mushroom Stack Recipes

GRILLED PORTOBELLO MUSHROOM EGGPLANT PARMESAN ROUNDS RECIPE - (3.9/5)

Steps:

• Preheat oven to 425 degrees. Salt sliced eggplant and let rest in colander for about 20 minutes while oven is heating. Rinse and pat eggplant slices dry. Brush with 1 tablespoon olive oil and arrange on baking sheet. Roast for 15 minutes, flipping after 10 minutes. Meanwhile prepare mushroom caps. Wipe caps clean and then brush both sides with remaining olive oil. Sprinkle each side with salt and pepper and place on grill pan gill side down. Grill caps for about 2 ½ minutes on each side on high heat with grill pan covered with a lid. Assemble rounds. Mix together the mozzarella and parmesan and divide mixture into two small bowls. Set aside. Spoon a tablespoon of sauce onto grill side of mushroom caps then layer eggplant and a pinch of cheese mixture from one of the bowls on top of sauce. Repeat, alternating sauce, eggplant and cheese on all caps, ending with sauce, then one slice of tomato if desired. Top each round with the remaining cheese from the second bowl. Broil in oven for about 4 to 5 minutes until cheese is bubbly.

GRILLED AUBERGINE STACKS

Steps:

• Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1 cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper.
• Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and squeeze over the lemon juice.
• To serve, top half the aubergine stacks with a dab of hummus, then sprinkle over the pomegranate seeds. Place the cherry tomato halves on the remaining aubergine stacks and top with the basil leaves.

GRILLED AUBERGINE AND MUSHROOM STACK

Steps:

• Preheat the oven to 200C.
• Arrange the vegetables on a large baking sheet and glaze the aubergine, fennel slices and onion with olive oil using a partry brush.
• Scatter the garlic over the vegetables.
• Bake for 8 - 10 minutes or until lightly coloured (make sure the aubergine is soft and cooked).
• Arrange the aubergine on 4 warm serving plates, top with the fennel, then the onion and finally the whole mushroom.
• Serve immediately with a green salad.

PORTABELLA STACKS

Steps:

• Scrape out the dark gills on the underside of each mushroom.
• Rinse lightly under water and wipe with paper towel.
• Thinly slice the eggplant and sprinkle with garlic salt.
• Put the mushrooms in an oiled baking dish.
• Drizzle with a few sprinkles of olive oil and balsamic vinegar.
• Top with a couple eggplant slices.
• Add a basil leaf.
• Add mozzarella slice.
• Add a slice of red onion.
• Add a basil leaf.
• Add a slice of tomato.
• Add a basil leaf.
• Repeat layers and top with Asiago cheese.
• At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
• Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
• Bake in 400° for 20 minutes.

GRILLED EGGPLANT STACKS

Steps:

• Mix all marinade ingredients together in a large container with a lid.
• Add eggplant and toss to coat.
• Marinade for 1-8 hours.
• Heat grill.
• When grill is hot place eggplant on the hot preheated grill. Grill about 10 minutes, turning once.
• Enjoy as is or.
• Top with cheese and tomato slices.
• You can drizzle with balsamic that has been reduce by half.
• garnish with herbs.

GRILLED EGGPLANT, BALSAMIC GLAZED PORTABELLA MUSHROOM SANDWICHES

Steps:

• Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside.
• Soak eggplant slices in lightly salted water for about 15 minutes Rinse and pat dry. Brush both sides with olive oil and lightly salt and pepper.
• Spray grill rack and prepare at medium heat. Brush mushrooms with olive oil. Sprinkle stem side with minced fresh rosemary, thyme and parsley evenly divided between the mushroom caps, top with pat of butter salt and pepper and 2 tsp balsamic vinegar per mushroom. Grill mushrooms until tender (about 10 - 12 mins, do not turn!) Lay slices of eggplant on grill and cook about 8 - 10 mins until tender, turning a couple of times.
• Spread Mayo mixture on toasted buns. Place lettuce, eggplant and mushroom on bun bottoms, cover with tops, serve immediately and enjoy!