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 MARINATED EGGPLANT
Provided by Marco Canora
Categories Side Marinate Vegetarian Backyard BBQ Eggplant Summer Grill Grill/Barbecue Healthy Capers Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a first course or side dish
Number Of Ingredients 9
Steps:
- Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
- Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
- Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
- Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
- Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
- Chef's notes:
- You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
- For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA
Provided by Sara Foster
Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
GRILLED EGGPLANT AND PEPPERS WITH FETA
An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!
Provided by Marcia
Categories Side Dish Vegetables Eggplant
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
- Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
- Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.
Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g
GRIDDLED MARINATED EGGPLANT WITH FETA AND HERBS
Eggplant is a rather underused veggie and hopefully this recipe will inspire some people to explore the vegetable more.
Provided by Sarah_Jayne
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a griddle or frying pan until very hot.
- Brush the egggplant with a little oil and griddle or fry in batches until soft and cooked through.
- Arrange eggplant on a platter.
- Mix together the lemon and garlic with 5 tbsp olive oil and some seasoning, and drizzle over the aubergine.
- Let the flavors meld together for 5 minutes, then scatter the feta and herbs over and serve.
Nutrition Facts : Calories 389.2, Fat 32, SaturatedFat 10.8, Cholesterol 46.8, Sodium 595.6, Carbohydrate 19.3, Fiber 9.5, Sugar 8.9, Protein 10.5
MARINATED EGGPLANT
This recipe came from a Italian lady, who gave her daughter the directions and ingredients in ITALIAN! The daughter translated it into English. My father and I then worked on coming up with the proper amounts. My father had a wonderful sense of humor and recommended that you should "press the liquid out of the eggplant by running over it in the driveay, with a Lincoln Continental." For those of you that don't have access to a Lincoln Continental, I recommend putting the eggplant in a colander, placing a plate over the top of it and adding heavy weights to press the liquid out!! This is an elegant way to eat eggplant and makes a great appetizer!!
Provided by Graymare47 252632
Categories < 4 Hours
Time 1h5m
Yield 4-6 small jars
Number Of Ingredients 7
Steps:
- Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
- Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
- Pack into small Ball canning jars and process in a hot water bath for 5 minutes.
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