Grilled Aubergine Tomato Salad Recipes

Steps:

• Preheat grill for direct heat. Sprinkle eggplant slices generously with salt in a bowl. Let stand 30 minutes; rinse and pat dry.
• Liberally brush cut sides of eggplant and both sides of tomato with safflower oil. Grill, turning occasionally, until tender, about 4 minutes a side. Transfer to a cutting board; when cool enough to handle, cut into 1-inch pieces.
• Meanwhile, cook soba noodles in a pot of boiling water until al dente, according to package directions. Drain, then run under cold water. Shake dry.
• Combine eggplant, tomato, soba noodles, scallions, soy sauce, lemon juice, safflower oil, and sesame oil in a bowl. Season with salt. Refrigerate 1 hour. Stir in cilantro just before serving.

Steps:

• Heat a griddle pan. Brush sliced aubergine with olive oil, then grill for 3 mins on each side. Put in a bowl and cover with cling film for 5 mins.
• Meanwhile, mix chopped tomatoes with the garlic clove, red chilli, olive oil and red wine vinegar and allow to stand for 10 mins. Lay the aubergine on a platter, pour over the tomatoes with their juices and finish with basil.

Steps:

• Preheat a grill for cooking over medium heat.
• Trim the stem ends off the eggplants and slice each eggplant lengthwise into 4 thick slabs, yielding a total of 8. Season both sides of each eggplant slab with salt and let sit for 30 minutes to draw out moisture.
• Meanwhile, lay out a large sheet of heavy-duty foil or a double layer of regular foil. Put the string beans in the center. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place the foil packet on the grill, cover and cook until no longer raw but still crisp, 3 to 4 minutes. Open carefully to avoid the hot steam and let cool completely.
• Whisk together the red wine vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the tomatoes, jalapeno, and cooled string beans. Stir gently and set aside to marinate.
• Whisk together the yogurt, garlic, remaining 1 tablespoon oil, 1/2 teaspoon salt and some pepper in a medium bowl. Set aside.
• Pat each eggplant slab very dry with paper towels. Brush both sides of each slab generously with olive oil. Grill the slabs, covered, flipping halfway through, until the eggplant is soft but still holds its shape, 12 to 15 minutes.
• When ready to serve, add the basil, cucumbers and 1/2 teaspoon salt to the string bean-tomato salad. Drizzle some yogurt sauce over each eggplant slab and top with the salad.

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.

Steps:

• Process cilantro, onion, garlic, cumin, paprika,cayenne, cinnamon, 1/2 tsp salt, lemon juice, and 3 tablespoons oil in food processor or blender until smooth.
• Cut each swordfish steak in half and place in baking dish. Coat with 1/2 cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil and season with salt and pepper.
• Grill swordfish and eggplant over hot fire until fish is cooked through and eggplant is grill marked and soft, 5 to 6 minutes per side for fish and 3 to 4 minutes per side for eggplant.
• Transfer fish to serving platter. Chop eggplant into 1-inch chunks and place in medium bowl. Add tomatoes, chickpeas, remaining cilantro mixture, and salt and pepper to taste. Serve fish with eggplant salad.

Steps:

• Pre-heat the oven to 400°F.
• Cut the tomatoes in half lengthwise, and place on a baking tray, cut side up. Season well, and drizzle with 1 Tbsp olive oil. Place them on the top shelf of the oven and roast for 50 -60 minutes. Remove them from the oven and let them cool.
• While the tomatoes are cooling, cut the eggplant into 1/2 inch slices and lay them on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the moisture and bitterness. Blot them with paper towels.
• Brush them on both sides using 1 Tbsp of the olive oil and season with black pepper.
• Brush the grill pan with ollive oil and place it over a high heat, then, when it is very hot, cook the eggplant in batches for about 2 1/2 minutes each side.
• Pour the remaining 6 Tbsp olive oil into a large flat bowl, add the basil and balsamic, and toss in the cooked eggplants, coating well. Leave them to marinate.
• When you're ready to serve, divide the salad greens between 4 plates and arrange the tomatoes and eggplant alternately all around. Then place equal quantities of the feta in the middle of each salad and drizzle with the remaining marinate. Finally, put 1 Tbsp of creme fraiche on top of each salad and spinle with a little paprika.
• As you can see, this has some room for playing around with. You could certainly use more feta if you wish, or omit the salad greens -- We never did use the creme fraiche, just cuz after that extra glass of wine, we forgot it! But it was still amazing.