Grilled Eggplant With Sherry Vinegar Drizzle Recipes

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BALSAMIC GRILLED EGGPLANT



Balsamic Grilled Eggplant image

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

1 large eggplant (unpeeled (about 1 lb.)*)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

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



Grilled Eggplant with Marinated Feta image

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



Grilled Eggplant with Tomatoes and Melted Cheddar image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 cloves garlic
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh oregano or thyme
1/4 teaspoon ground black pepper
1 large eggplant (1 1/2 pounds total)
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
1 cup diced vine-ripened tomatoes

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



Grilled Eggplant with Sherry Vinegar Drizzle image

Provided by Food Network

Categories     side-dish

Time 30m

Number Of Ingredients 5

1 cup sherry wine vinegar
1/3 cup sugar
Olive oil
4 cloves garlic, finely chopped
2 medium eggplants

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



Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 tablespoon ancho chile powder
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
2 medium ripe tomatoes, chopped
2 tablespoons finely diced Spanish onion
2 tablespoons chopped parsley
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper, to taste

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



Crisp Chicken with Sherry-Vinegar Sauce image

Categories     Chicken     Garlic     Roast     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

4 chicken breast halves (2 to 2 1/2 lb total), with skin and bone
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 garlic cloves, finely chopped
3/4 teaspoon paprika
1/3 cup Sherry vinegar
1/3 cup reduced-sodium chicken broth
2 teaspoons mild honey
2 tablespoons unsalted butter

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.
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