GRILLED EGGPLANT SALAD
This easy grilled eggplant salad is the healthy side dish you'll want to serve all summer long. It comes together in just 25 minutes and can be served warm or at room temperature, so it's equally suited to casual parties and weeknight dinners. The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs makes for a salad that's full of bright flavors and colors. Serve it with grilled chicken or fish or as part of a vegetarian mezze platter with dips like hummus and pita bread.
Provided by Julia Levy
Categories Healthy Grilled Eggplant Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high.
- Combine oil, za'atar and lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Tips). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into 1/4-inch pieces and transfer to a large bowl.
- Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the peppers into 3/4-inch pieces. Remove and discard onion stem. Add the peppers, onions, tomatoes, parsley, scallions and mint to the bowl with the eggplant.
- Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 14 g, Fat 14.8 g, Fiber 5.6 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 305.9 mg, Sugar 6.9 g
GRILLED EGGPLANT WITH MINT
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Grill 4 small Japanese eggplants over medium-high heat, turning, until very soft, 15 minutes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a small skillet over medium heat, 2 to 3 minutes. Remove from the heat; add a pinch of red pepper flakes. Trim the ends off the eggplant and split open. Scrape the flesh with a fork and season with salt. Top with the garlic oil and sliced mint.
GRILLED EGGPLANT SALAD
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
- In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
- Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.
GRILLED-EGGPLANT SALAD WITH FRESH MINT
Steps:
- Prepare a very hot charcoal fire, or preheat the oven broiler.
- Heat a pot of salted water to boiling. Meanwhile, cut the top off each eggplant and a thin slice off the bottom. Peel a wide strip of skin off 2 opposite sides of each eggplant. Holding the eggplant vertically, slice it lengthwise into 1/3-inch-thick slices, so that each has a thin border of peel.
- Plunge the eggplant slices into the boiling water for 2 minutes. Remove, pat dry and brush lightly with olive oil. Place directly on the grill (or on an oiled cookie sheet beneath the broiler) in a single layer. Turn frequently, every 2 minutes or so, to make sure the slices don't burn. They are done when they are sizzled brown on the outside (they will be crusty in places, but that's what you want) and just tender within. Season both sides with salt and pepper and transfer to a cutting board. Cut into pieces about 1 inch square, place in a large bowl and set aside.
- Heat 2 tablespoons olive oil in a pan over moderately high heat. Add the onions and sauté for 3 minutes, then add the tomatoes. Cook for a few more minutes; season to taste. Stir into eggplant. Add the mint and balsamic vinegar. Mix well.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 5 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1024 milligrams, Sugar 13 grams
GRILLED EGGPLANT AND FRESH MOZZARELLA SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
- In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!
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