Grilled Eggplant Soup Recipes

GRILLED EGGPLANT SOUP

Steps:

• Preheat grill to medium-high heat.
• Slice eggplants into ½" slices. In a small dish, combine 3 Tbsp of olive oil with thyme, salt and pepper. Brush each slice of eggplant with this olive oil mixture.
• Using aluminum foil, create a foil pouch and add the tomatoes, onion and garlic. Drizzle with remaining 2 Tbsp of olive oil along with 2 Tbsp of balsamic vinegar. Seal pouch tightly and place on grill for 5 minutes.
• After about 5 minutes, add eggplant slices to the grill. Grill eggplants, turning occasionally, for 10-12 minutes, or until tender.
• Meanwhile, bring stock to a simmer in a large stockpot. Once grilled, add the eggplant slices and contents of foil pouch. (Note: If onions and tomatoes are not soft at this point, leave the pouch on the grill for a few more minutes.)
• Using a stick blender, puree until smooth. Stir in remaining 1 Tbsp of balsamic vinegar.
• Garnish bowls with chopped parsley and crumbled feta cheese before serving.

GRILLED EGGPLANT PIZZA

Steps:

• Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
• In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
• Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice.
• Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
• Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick.
• Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.
• Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.

GRILLED EGGPLANT CHICKPEA WRAPS

Steps:

• Heat the grill or grill pan over medium-high heat.
• Grate the garlic into a medium bowl and pour the lemon juice over. Let stand about 2 minutes. Whisk in the yogurt, 2 tablespoons water and 1/2 teaspoon salt.
• Put the chickpeas in a large bowl. Stir in 1/4 cup of the yogurt sauce and set aside.
• Brush the eggplant slices generously with olive oil on one side and season with salt. Grill oiled-side down until charred, rotating once to char more of the surface, 2 minutes total. Brush oil on the top, sprinkle with salt, flip, and grill until charred and very tender, another 1 to 2 minutes. Transfer the eggplant to a cutting board, chop roughly, and then stir gently into the chickpea mixture. Taste the mixture and season with salt, if needed.
• To make the wraps, spread 2 tablespoons of the yogurt sauce on one of the tortillas. Sprinkle with 1 teaspoon of the oregano. Form about 1 scant cup of the chickpea mixture into a log across the wrap about 3 inches from the bottom, leaving a 1-inch border on each side. Top with some chopped tomatoes and a little salt, then add some cucumber and lettuce. Fold the sides of the wrap over the ends of the chickpea mixture, then roll up tightly from the bottom. Repeat for the remaining tortillas and filling. Cut each in half on the bias, and serve.

GRILLED EGGPLANT SANDWICHES

Steps:

• Preheat a grill or grill pan over high heat.
• Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
• Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
• Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
• Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
• Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
• To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!