GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE
Provided by Tori Ritchie
Categories Cheese Dairy Tomato Vegetable Appetizer Side Vegetarian Backyard BBQ Mozzarella Basil Eggplant Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
- Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.
GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
- Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
- Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.
GRILLED EGGPLANT WITH FRESH RICOTTA AND GRILLED TOMATO-BASIL RELISH
Steps:
- Heat your grill to high.
- Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
- Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
- Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
- Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
- Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.
GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE
A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of the goat cheese, I made a few with each and they are both equally delicious. If you are entertaining, these are a perfect choice to make ahead of time and than bake when you are ready to serve and they make a beautiful presentation!
Provided by Everything Tasty Ki
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
- Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
- Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
- Cut the tomatoes crosswise to 1/4" thick rounds.
- On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
- Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
- Enjoy!
GRILLED EGGPLANT WITH TOMATOES AND BASIL
A summer side for a grilled steak. I really like this with the Pampered Chef Rosemary Herb seasoning, instead of the McCormicks.
Provided by Lori Loucas
Categories Other Salads
Time 20m
Number Of Ingredients 6
Steps:
- 1. Light your grill.
- 2. Place the chopped tomatoes and basil in a medium bowl. Add the balsamic vinegar and just 1/2 teaspoon of the vegetable seasoning. Combine and set aside.
- 3. Wash the eggplant. Trim the ends, then cut into 1/2 inch slices lengthwise. Spray both sides with cooking spray or brush with olive oil. Season both sides with the remaining vegetable seasoning.
- 4. Place the eggplant directly on the grill and grill for 3-4 minutes per side. Remove to a serving platter when tender and golden.
- 5. Top the eggplant with the tomato/basil mixture. Sprinkle or grate the parmesan over the top. Serve.
GRILLED EGGPLANT WITH FETA RELISH
I created this impressive light side dish for my vegetarian friends. It's easy, fast and a standout recipe for company. -Amanda Dekrey, Fargo, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.
Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 499mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
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- Slice your eggplants into ¾ inch rounds. Sprinkle both sides of each round with salt and place them on a paper towel lined plate. Let rest for 20 minutes.
- While your eggplant is resting, prepare the basil vinaigrette. Place all of the ingredients for the basil vinaigrette in a blender or food processor and puree until smooth.
- In a small bowl, toss the diced tomatoes with ½ teaspoon olive oil and a pinch of salt. Set aside until ready to use.
- Heat your grill or grill pan over medium heat. Pat the eggplant dry (the salt will have drawn the excess moisture out of the eggplant…magic!) and brush both sides of each round with olive oil and season with a little extra salt. Grill the rounds for about 8 minutes on each side or until very tender. Remove eggplant from the grill and let it cool to room temperature.
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- Preheat the oven to 400°. Spread the bread crumbs on a large rimmed baking sheet and drizzle with 1 tablespoon of oil; toss well. Bake for 8 minutes, until the bread crumbs are crisp and golden brown. Transfer the bread crumbs to a medium bowl and toss with the basil and cheese.
- Light a grill. Brush the eggplant slices with oil and season with salt and pepper. Grill over moderate heat until charred and tender, about 2 minutes per side. Transfer the eggplant to a platter, fanning them out. Brush the tomatoes with oil and season with salt and pepper. Grill over moderate heat until charred and hot, about 1 minute per side.
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