BROILED EGGPLANT WITH CILANTRO VINAIGRETTE
Categories Vegetable Side Broil Quick & Easy Eggplant Healthy Cilantro Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 50
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Halve eggplants lengthwise. Brush cut sides with 1/4 cup oil and season with salt. Arrange as many eggplants, cut sides up, as will fit in 1 layer on rack of a broiler pan and broil 2 to 3 inches from heat until browned, about 5 minutes. Turn oven setting to 450°F. and move pan to middle of oven. Roast until tender when pierced with a fork, about 12 minutes. Repeat with remaining eggplants.
- Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
- Serve eggplants at room temperature, drizzled with vinaigrette.
- To make 6 servings: Follow the directions above using the following ingredient amounts:
- 6 small (4-oz.) eggplants
- 8 tablespoons olive oil
- 1/2 teaspoon cumin seeds, toasted
- 1/4 cup fresh cilantro
- 1/4 cup fresh flat-leaf parsley
- 1 garlic clove
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 3 tablespoons lemon juice
TWICE-COOKED EGGPLANT WITH CILANTRO-SESAME PESTO
When people say that they don't like eggplant, I tell them they just haven't tried my eggplant. Eggplant chunks are first roasted for a lightly caramelized flavor, then finished in a wok with a myriad of Asian flavors. Dark purple globe eggplant works well here, but the narrow Japanese variety is my preference because it is sweeter.
Provided by Chris Santos
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- 1. To roast the eggplant: Position a rack in the center of the oven and preheat the oven to 425 degrees F.
- 2. Toss the eggplant with the oil in a large bowl. Season with salt and pepper. Spread on an 18-by-13-inch half-sheet pan. Roast, stirring occasionally, until tender and lightly browned, about 15 minutes. Let cool completely. (The eggplant can be covered and stored at room temperature for up to 4 hours.)
- 3. To make the pesto: With the machine running, drop the garlic through the feed tube of a processor to mince it. Add the cilantro, lemon juice, sesame oil, and sesame seeds and process until pureed. With the machine running, pour the olive oil through the feed tube to make a smooth sauce. Season to taste with salt and pepper. (The pesto can be covered tightly and stored at room temperature for up
- to 4 hours.)
- 4. To make the mayonnaise: Whisk all of the ingredients together in a small bowl. Set aside for up to 1 hour.
- 5. To finish the eggplant: Heat a large wok or skillet over high heat. Add the oil and swirl the wok to coat the sides. Add the eggplant and spread it out in a single layer. Let cook until the underside is seared, about 1 minute. Stir-fry until hot, about 1 minute more. Remove the wok from the heat. Add 3 tablespoons of the pesto, the pine nuts, the cilantro leaves, and the sesame seeds. Transfer to a serving bowl, drizzle with the mayonnaise, and serve hot, with the remaining pesto passed on the side. (Leftover pesto is delicious stirred into plain steamed rice or used to flavor vinaigrette.)
SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO
Categories Ginger Onion Tomato Side Roast Sauté Eggplant Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE
Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours!
Provided by Um Safia
Categories Chicken
Time 35m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ridged grill pan.
- For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
- In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
- In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
- Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
- Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.
Nutrition Facts : Calories 679.1, Fat 42.7, SaturatedFat 6.5, Cholesterol 98.7, Sodium 139.4, Carbohydrate 32.6, Fiber 13.6, Sugar 13.8, Protein 45.8
ROASTED EGGPLANT SALAD WITH LEEKS AND CILANTRO LEAVES
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the dressing: stir soy sauce, sugar, water and vinegar together until sugar dissolves. Stir in chile sauce and lime juice, taste and adjust the seasonings. There should be a good balance of sweet, salty, tangy and hot.
- Heat oven to 450 degrees. Lightly oil a large baking sheet, preferably nonstick. Trim dark green tops off leeks (or scallions) and discard. Leaving stem ends intact, cut leeks in half lengthwise with the tip of a sharp knife. Place cut side down on prepared pan, drizzle with 2 tablespoons oil and sprinkle with salt and pepper. Roast, turning once, until soft and charred in spots, about 15 minutes. Transfer to a plate, cover tightly with plastic wrap, and set aside to soften.
- Trim stem ends off eggplants and discard. Cut eggplants into bite-size pieces. In a large bowl, toss pieces with remaining 2 tablespoons oil, and salt and pepper to taste. Oil the baking pan again. (Use 2 if needed to prevent crowding.) Spread eggplant on pans and roast, turning pieces once or twice, until soft, browned and charred in spots, about 15 minutes total.
- When eggplant is cool enough to handle, transfer to a serving bowl. Cut leeks crosswise into 1-inch pieces, discarding stem ends, and add to eggplant. Lightly chop cilantro and add.
- Stir dressing and pour half over the salad, tossing gently until evenly coated. Taste and add more dressing, salt and pepper as needed. Garnish with cilantro sprigs and chopped peanuts, if using.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 593 milligrams, Sugar 14 grams, TransFat 0 grams
BROILED EGGPLANT WITH PARMESAN
Provided by Pierre Franey
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to broil.
- Trim eggplants and cut into 16 slices of equal thickness.
- Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
- Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
- In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 707 milligrams, Sugar 10 grams
BROILED EGGPLANT WITH CILANTRO MINT SAUCE
Make and share this Broiled Eggplant with Cilantro Mint Sauce recipe from Food.com.
Provided by Sharon123
Categories Broil/Grill
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Blend garlic, olive oil and soy sauce.
- Cut eggplants at a sharp angle into ¾-inch slices, to make ovals.
- Or for very skinny eggplant, halve each one lengthwise.
- Cut a deep cross-hatch pattern into each slice or half.
- Moisten a baking sheet with water.
- Arrange eggplant slices on pan, pressing them close together.
- Brush with oil mixture until it is absorbed.
- Process cilantro, mint, feta, 2 tablespoons yogurt, sugar and hot sauce in a blender until smooth, adding yogurt as necessary.
- Taste and adjust flavors.
- Set eggplant in broiler (if halved, place cut sides up).
- Cook until tender and lightly charred, about 5 minutes (do not turn over).
- Arrange on platter; top with half the sauce.
- Sprinkle with nuts.
- Pass remaining sauce separately.
- Makes 4 servings.
- Enjoy!
Nutrition Facts : Calories 250, Fat 18.6, SaturatedFat 4.1, Cholesterol 12.1, Sodium 401.9, Carbohydrate 17, Fiber 8.1, Sugar 6.7, Protein 7.8
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