Grilled Eggplant Romano Recipes

GRILLED EGGPLANT

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Coat eggplant slices in sauce. Place on preheated grill, carefully, as they will flame up.
• Cook each eggplant slice until deep brown, about 5 minutes per side.

PERFECT GRILLED EGGPLANT

Steps:

• Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.

EGGPLANT ROMANO

Steps:

• Heat the wine in a large pot and cook the onion over medium heat for about 6-8 minutes. Stir is several times through out the cooking process until the onions are soft. Add in the garlic and bell pepper and cook, stir until tender.
• Add the black pepper and canned tomatoes and tomato paste. Cover and cook over low heat for 5-10 minutes. Stir in the salt and simmer gently uncovered until the sauce gets thick. This can take about 1 hour. Add the dried herbs and simmer for a few more minutes. Season with additional salt and then remove from the heat.
• Peel the eggplant. Cut into 1/2" slices. Salt both sides of the peeled egg plant and then put into a colander and press. I used a dinner plate and a brick, it worked very well. Do this for at least 30 minutes or longer. I let mine sit for longer. Put a dish under it and let the moisture seep out. I got a a fair amount of liquid out of eggplant.
• When the eggplant is drained run cold water over it and then put on a paper towel and pat dry top and bottom.
• At this point preheat your oven to 350'F. Spray a large baking sheet with non-stick oil spray and. Dip the dried eggplant into the chicken broth then coat both sides with the breadcrumbs. Put on your baking sheet and bake for 30 minutes until the crumbs are golden brown and the eggplant is tender, about 30 minutes.
• Get an 8x8" casserole dish and spray it with the non-stick spray and spread a thin layer of the sauce on the bottom. Arrange 1/2 the eggplant slices on top of the sauce. Sprinkle about 1/3 of the mozzarella over the eggplant. Top with a thicker layer of sauce then the first layer and sprinkle on 1/2 the Romano cheese on that. Repeat until you use up all the ingredients ending with the Romano Cheese.
• Bake, covered for about 30 minutes or until bubbling. Uncover and scatter more cheese on top if you wish, I just left it as is and baked it for 10 minutes. Remove from the oven and let it sit for a few minutes before serving.
• Enjoy!

SUMMER PASTA WITH GRILLED EGGPLANT SAUCE

Steps:

• Prepare a grill for high heat.
• Bring a large pot of salted water to a boil. Add the lemon juice to the boiling water and cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot; set aside.
• Pierce the eggplant a few times with a fork or knife. Place on the grill, cover and cook, turning every 8 to 10 minutes, until completely charred all over and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and let cool slightly for 10 minutes.
• While the eggplant cooks, prepare 2 sheets of foil, each 12-by-12-inches, and stack them together. Place the tomatoes, garlic, olive oil, 1/2 teaspoon salt and a few grinds of black pepper in the center of the foil. Fold over 2 opposite sides of the foil then fold in the remaining sides to create a tight seal. When 15 minutes of cooking time remain for the eggplant, add the foil pack to the grill and cook until juices start to bubble out of the top (this means the tomatoes and garlic are sufficiently cooked without having to open the pack), 13 to 15 minutes.
• Remove the eggplant to a cutting board (keeping any juices that accumulated in the bowl) and squeeze gently to crack the skin and expose the flesh. Use a spoon to remove the flesh, transfer to the large bowl and mash lightly with the spoon or a potato masher (you should have about 1 cup of flesh); discard the skin. Stir in the ricotta and Pecorino Romano until smooth then pour into the pot with the pasta and mix until combined. Fold in the contents of the foil pack (including any juices that accumulated), the basil, parsley, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper; stir until combined, adding the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed. Serve with more basil, parsley, Pecorino Romano and crushed red pepper flakes if using.

GRILLED EGGPLANT ROMANO

Steps:

• Turn your barbecue on to high.
• Cut the eggplants into 1/2 inch pieces.
• Grill them until they are lightly charred. Remove from the grill and set aside.
• If you can't grill them all at once, remove the first batch and do the second.
• Once they are cook do the following:.
• In a 9x2x13 inch ceramic dish coat the bottom with a good layer of the pasta sauce.
• Lay the eggplant in a single layer over the sauce.
• Sprinkle with 1 cup of the cheese over the eggplants. Then sprinkle 1 tablespoons of the garlic powder over top of that. Repeat ending with the cheese and garlic powder.
• Sprinkle the bread crumbs on top and drizzle with a little olive oil if you like.
• Cook in a 375'F oven for about 45 minutes or until the bread crumbs are a golden brown and the eggplant is bubbling around the edges.
• Bon Appetit!

GRILLED EGGPLANT AND GREENS WITH SPICED YOGURT

Steps:

• Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss greens with 2 tablespoons oil in a large bowl; season with salt and pepper.
• Grill eggplant, turning often, until tender and charred in spots, 5-8 minutes; transfer to a large bowl.
• Grill greens, turning often, until lightly charred in spots, about 2 minutes; transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear large leaves into large pieces; transfer to bowl with eggplant, add mint and 2 tablespoons oil, and toss to combine.
• Mix yogurt and garam masala in a small bowl; season with salt and pepper.
• Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.

BURRATA WITH ROMANO BEANS AND ROASTED EGGPLANT

Steps:

• Put eggplant in a colander. Sprinkle with 1/2 teaspoon kosher salt and let stand in the sink to drain for 20 to 30 minutes, tossing occasionally.
• Meanwhile, make garlic oil: Place garlic cloves in a small pot and cover with 1/3 cup olive oil. Place over very low heat and cook gently until soft and pale golden, 10 to 15 minutes. Let cool. Mash garlic with a fork, then strain the oil into a jar or little bowl, pressing hard on the solids. (Use the solids, known as garlic confit, as a spread for bread or keep to mix into vinaigrettes or marinades. It will keep for at least a week in the refrigerator.)
• Heat oven to 450 degrees. Squeeze out as much excess liquid from eggplant as possible (or pat very dry). Toss eggplant with 1/3 cup olive oil and spread out on 1 or 2 rimmed baking sheets so the pieces aren't touching. (This makes for the best browning.) Roast, tossing once or twice, until golden brown, 20 to 30 minutes. Transfer eggplant to a bowl and toss with tomatoes and 3 tablespoons garlic oil.
• Bring a large pot of salted water to a boil. Drop in Romano beans and cook until just tender, 3 to 6 minutes depending on their size and thickness. Drain well under cold running water. Cut into 1-inch pieces; add to bowl of eggplant.
• Toss olives, capers, mint, basil, vinegar and a little more garlic oil into salad. Season with flaky salt and pepper.
• Place cheese in the center of a serving platter and surround with salad. Drizzle with more garlic oil if you like, and sprinkle with more flaky sea salt. Serve with crusty bread.