Grilled Eggplant Drizzled With Multiple Middle Eastern Flavours Recipes

GRILLED EGGPLANT WITH SHERRY VINEGAR DRIZZLE

Steps:

• Prepare a charcoal grill with hot coals or heat a gas grill.
• In a non-corrosive saucepan, reduce the sherry wine vinegar and sugar by boiling rapidly until reduced to 1/4 cup, about 5 minutes. It should be thick and syrupy. (You've just made your own balsamic vinegar.)
• Meanwhile, heat a tablespoon of olive oil in a small saute pan, add the garlic and cook for 1 minute until browned.
• Slice the eggplants vertically in 12 very thin slices with the skin on.
• Brush the eggplant slices with olive oil and grill them until they are just about to burn, the duration will depend on how hot the grill is. You want some char here, nearly black is good. (You can also do this on a skillet.)
• Drizzle the vinegar syrup over the eggplant slices and garnish with the garlic.

GRILLED EGGPLANT WITH LEBNEH

Steps:

• If using whole-milk plain yogurt, drain in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours.
• Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in lebneh or drained yogurt, 1/4 teaspoon salt, and enough water to make mixture resemble well-stirred sour cream.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on moderately high, covered, 10 minutes, then reduce heat to moderate.
• Brush eggplant slices generously with oil on both sides and sprinkle with remaining 3/4 teaspoon salt. Grill slices on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until eggplant is tender, 12 to 15 minutes total. Transfer as cooked to a platter, arranging slices in 1 layer. Put a spoonful of yogurt mixture on each eggplant slice and top with a mint leaf.

GRILLED EGGPLANT WITH MIDDLE EASTERN SPICES RECIPE - (4/5)

Steps:

• Slice eggplant into slices about half an inch thick. Sprinkle with coriander, cumin, and pepper. Drizzle with olive oil and smear it on with your hands. Let sit for 5 to 10 minutes. Sprinkle with salt and grill on a medium-hot grill, about 4 minutes per side. If you like more spice, whisk a little hot pepper into the olive oil before drizzling. Aleppo pepper is an authentic Middle Eastern one, or a little Harissa paste. Cayenne or other hot pepper works fine if that's what's on hand. Each eggplant serves 3-4. Nutritional Information: Figuring four servings and 1 Tablespoon olive oil, each serving has 4 grams effective carbohydrate plus 3 grams fiber and 60 calories.

GRILLED EGGPLANT DRIZZLED WITH MULTIPLE MIDDLE-EASTERN FLAVOURS

Steps:

• Grill whole eggplants in the oven turning to char or directly over a flame. The charred taste of flame-grilled eggplant is more authentic.
• Use tongs to turn the eggplant from side to side, ensuring that it's cooked and soft all over. Place the hot, grilled eggplant in a paper bag or inside a covered dish and allow it to cool slightly. This makes it easier to peel.
• Remove the eggplant to a plate and get a small bowl of cold water ready. When it's just cool enough to handle by its cap end, wet your fingers and pick off the charred peel.
• Cut it in half horizontally.
• Lay the eggplant down again and press a fork through the flesh, make striations along its length.
• Squeeze some lemon juice over the surface.
• Sprinkle cumin, sea salt and freshly ground black pepper, to taste, over it.
• Add crushed garlic to labneh and mix very well.
• Drizzle it up and down its length. Criss-cross the surface with a trail of labneh.
• Drizzle it with date syrup and pomegranate molasses. You want only a little sweetness. Drizzle from side to side, or diagonally, so that it makes a pretty pattern.
• Eat while it's still warm.

GRILLED EGGPLANT BURGER

Steps:

• Preheat grill (you could also cook eggplant on stove top).
• Slice eggplant 1/8 to 1/4 inch thick.
• In a small bowl, mix together the olive oil, balsamic vinegar, garlic, salt, and pepper.
• Brush sides of eggplant slices with the mixture.
• Grill eggplant slices for about 10-14 minutes.
• Lay Eggplant on hamburger roll, top with a spoonful of tomato or pesto sauce, and sprinkle on Parmesan cheese.