Grilled Zucchini And Or Eggplant Aubergine Recipes

GRILLED EGGPLANT AND ZUCCHINI

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine eggplant, zucchini, rosemary, salt, and pepper in a large bowl. Drizzle in olive oil and toss to coat evenly. Let marinate in the refrigerator for 10 minutes.
• Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.

HERB GRILLED EGGPLANT (AUBERGINE)

Steps:

• Mix together oil and herbs in a large bowl.
• Add the eggplant and marinate for 3 minutes.
• Place the slices over hot coals and grill on both sides until just soft.
• Serve immediately.

HERB AND GARLIC GRILLED EGGPLANT (AUBERGINE)

Steps:

• Marinating the Eggplant:.
• Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
• Cooking Eggplant on an Outdoor Grill:
• Burn down a charcoal fire (using real wood charcoal briquets if possible), until a white ash has formed on the briquets. Heat should be moderate. Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning. Transfer the finished slices to a platter and serve.
• Cooking Eggplant Inside:.
• Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side.
• Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or you may preheat broiler, placing eggplant about 4" from the flame. Spread any leftover marinade over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced.
• Serve as a first course or main dish after topping the warm slices with long furls of Parmigiano-Reggiano or sheep cheese carved with a vegetable peeler. Enjoy!

EGGPLANT (AUBERGINE) AND ZUCCHINI CAKE

Steps:

• Thinly slice eggplant and zucchini lengthwise.
• Sprinkle with salt and place in colander, cover and leave for 30 minutes.
• Put tomatoes in bowl of boiling water for 40 seconds, then plunge in cold water.
• Using a sharp knife, peel off skin.
• Finely chop onion.
• In a large pan heat 2 tablespoons of oil add garlic and cook until coloured, add onion and cook gently until softened.
• Add tomatoes and sugar, bring to the boil, simmer for 30 minutes, uncovered to allowed sauce to thicken and reduce.
• Season with salt and pepper and add a few basil leaves.
• Rinse eggplant and zucchini and pat dry.
• Dip vegetables in flour and set aside.
• Whisk eggs in bowl and add parmesan cheese.
• In frying pan, heat oil.
• Dip eggplant and zucchini in egg mixture and fry until golden on both sides.
• Drain on paper towels and set aside.
• Preheat oven to 190C (375F).
• Slice mozarella cheese.
• Assemble dish by layering the ingredients in a 20cm (8 inch) springform cake tin.
• Place of third of eggplant in bottom, add half zucchini and a third of the cheese, tomato sauce and basil leaves.
• Then add a layer of eggplant, cheese, tomato sauce, basil leaves, remaining zucchini, cheese, tomato sauce, basil leaves and finally eggplant.
• Sprinkle over parmesan cheese and bake in oven 20-25 minutes until golden.

GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)

Steps:

• Slice zucchini in lengthwise into four slices.
• Mix oil, pepper, garlic, and oregano.
• Rub with oil mixture.
• Let marinate for about 30-60 minutes.
• Place zucchini on hot grill.
• Grill until browned.
• Remove from heat.
• Mix lime juice and cilantro together.
• Sprinkle with lime juice.
• Season with salt to taste.