Rissas Chilled Grilled Eggplant Recipes

GRILLED EGGPLANT RISOTTO

Steps:

• Light a grill.
• Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly.
• Halve the eggplant lengthwise and scoop the pulp into a blender; puree until creamy.
• In a large saucepan, melt the butter in the remaining 2 tablespoons of oil.
• Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes.
• Add the wine and cook until it is absorbed.
• Add the vegetable stock with crushed red pepper flakes, 1/2 cup at a time; stir constantly until it is absorbed before adding more.
• Cook until the rice is al dente, 20 minutes total.
• Stir in the eggplant puree and the cream and season with salt and pepper.
• Stir in the parsley and scallions.
• Spoon the risotto into bowls, sprinkle with sumac and serve.

GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH

Steps:

• Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
• Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
• Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

GRILLED EGGPLANT

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix soy sauce, balsamic vinegar, and olive oil together in a small bowl. Coat eggplant slices in sauce. Place on preheated grill, carefully, as they will flame up.
• Cook each eggplant slice until deep brown, about 5 minutes per side.

RISSA'S CHILLED GRILLED EGGPLANT

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine the miso, soba, brown sugar and pepper flakes. Add the eggplant slices and marinate for at least 30 minutes.
• Oil a cookie sheet with 1 1/2 teaspoons of the oil. Drain eggplant and place on cookie sheet. Bake for 30 minutes. Turn the slices and brush lightly with the remaining oil. Broil for 2 minutes on the first side, 1 minute on the second. Serve.