Grilled Eggplant With Fresh Tomato Salsa Recipes

GRILLED EGGPLANT AND FRESH MOZZARELLA SALAD

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!

GRILLED EGGPLANT WITH FRESH TOMATO SALSA

Steps:

• 1 Trim the tops and bottoms of the eggplants. Cut the eggplant crosswise into 1/2-inch-thick slices. Arrange the slices in a colander, sprinkling each layer with salt. Place the eggplant over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels. 2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler Brush the eggplant slices with olive oil on one side and place them with the oiled side toward the source of the heat. Cook until lightly browned, about 5 minutes. Turn the slices and brush them with oil. Cook until browned and tender, about 4 minutes. 3 Arrange the slices on a platter, overlapping slightly. 4 Cut the tomato in half and squeeze out the seeds and juice. Chop the tomato. In a medium bowl, toss the tomato with the parsley, chile, lemon juice, and salt to taste. Spoon the tomato mixture over the eggplant. Serve at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED EGGPLANT WITH FRESH TOMATO SALSA

Steps:

• 1 Trim the tops and bottoms of the eggplants. Cut the eggplant crosswise into 1/2-inch-thick slices. Arrange the slices in a colander, sprinkling each layer with salt. Place the eggplant over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels. 2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler Brush the eggplant slices with olive oil on one side and place them with the oiled side toward the source of the heat. Cook until lightly browned, about 5 minutes. Turn the slices and brush them with oil. Cook until browned and tender, about 4 minutes. 3 Arrange the slices on a platter, overlapping slightly. 4 Cut the tomato in half and squeeze out the seeds and juice. Chop the tomato. In a medium bowl, toss the tomato with the parsley, chile, lemon juice, and salt to taste. Spoon the tomato mixture over the eggplant. Serve at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED EGGPLANT WITH CAPONATA SALSA

Steps:

• Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD: Caponata can be prepared 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
• Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.