BALSAMIC GRILLED EGGPLANT
A mixture of olive oil, balsamic vinegar, and garlic makes for a very flavorful grilled eggplant. It's an easy recipe - mix the simple marinade, brush the eggplant, and grill.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
- Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
- In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
- Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
- Brush the eggplant slices with the remaining marinade and serve.
Nutrition Facts : Calories 120 kcal, Carbohydrate 11 g, Fat 9 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
GRILLED EGGPLANT WITH MARINATED FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.
GRILLED EGGPLANT WITH TOMATOES AND MELTED CHEDDAR
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Chop garlic; sprinkle with salt and mash into puree with blade of knife held sideways. Scrape garlic-salt mixture into small bowl.
- Add oil, oregano and pepper and stir until garlic-salt mixture is well blended.
- Preheat gas or charcoal grill to medium.
- Cut off and discard thin lengthwise slice from each side of eggplant; cut remaining eggplant lengthwise into about six slices, each about 1/2-inch-thick. Brush both sides of slices with some of oil mixture, scooping up solids and using it all.
- Grill until browned on both sides and very tender all the way to center, 5 to 8 minutes per side.
- Sprinkle half of eggplant slices with some of cheese, then tomato; top each with another eggplant slice, pressing it into place.
- Transfer to serving dish with metal spatula; cut each slice in half crosswise. Serve warm.
GRILLED EGGPLANT WITH SHERRY VINEGAR DRIZZLE
Steps:
- Prepare a charcoal grill with hot coals or heat a gas grill.
- In a non-corrosive saucepan, reduce the sherry wine vinegar and sugar by boiling rapidly until reduced to 1/4 cup, about 5 minutes. It should be thick and syrupy. (You've just made your own balsamic vinegar.)
- Meanwhile, heat a tablespoon of olive oil in a small saute pan, add the garlic and cook for 1 minute until browned.
- Slice the eggplants vertically in 12 very thin slices with the skin on.
- Brush the eggplant slices with olive oil and grill them until they are just about to burn, the duration will depend on how hot the grill is. You want some char here, nearly black is good. (You can also do this on a skillet.)
- Drizzle the vinegar syrup over the eggplant slices and garnish with the garlic.
GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH
Steps:
- In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
Nutrition Facts : Calories 330 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 439 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 34 grams, Sugar 17 grams
CRISP CHICKEN WITH SHERRY-VINEGAR SAUCE
Categories Chicken Garlic Roast Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
- Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.
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- Cut stripes in each eggplant's peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
- Blot the eggplant slices with paper towels and lightly coat both sides with olive oil cooking spray. Grill the eggplant, flipping halfway through, until soft and browned on both sides, 9 to 11 minutes total.
- Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
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