Grilled Eggplant Rolls With Mint And Garlic Dressing Recipes

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GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9



Grilled Eggplant with Garlic Sauce and Mint image

Steps:

  • Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
  • Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

1 tablespoon finely chopped garlic
Salt and pepper
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 teaspoon red chili flakes
4 Asian eggplants, halved lengthwise
Vegetable oil
Chopped fresh mint or cilantro leaves

GARLIC AND HERB EGGPLANT

Press the diced eggplant to get rid of excess water before you cook it to a golden brown and season it with garlic, parsley and mint.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 7



Garlic and Herb Eggplant image

Steps:

  • Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
  • Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
  • Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.

2 medium eggplant, peeled and diced into 1 1/2 pieces (about 3 pounds)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint

GRILLED EGGPLANT IN POMEGRANATE DRESSING

This sweet-tart pomegranate dressing is delicious on smoky grilled eggplant. You can also try it with grilled squash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 quart

Number Of Ingredients 8



Grilled Eggplant in Pomegranate Dressing image

Steps:

  • Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Brush eggplant wedges on all sides with 2/3 cup oil, and season with 1 teaspoon salt.
  • Place eggplant on grill rack in a single layer. Cover grill, and cook, turning occasionally, until softened and lightly charred, about 8 minutes total.
  • Meanwhile, whisk together molasses, lemon juice, garlic, mint, remaining 2 teaspoons salt, the pepper, and remaining 2/3 cup oil. Add warm eggplant, and toss.

3 small eggplants (about 2 1/4 pounds) cut lengthwise into 3/4-inch-thick wedges
1 1/3 cups extra-virgin olive oil
3 teaspoons coarse salt
3 tablespoons pomegranate molasses
1/3 cup fresh lemon juice
2 garlic cloves, minced
1/3 cup shredded fresh mint
1/4 teaspoon freshly ground pepper

GRILLED SHRIMP AND EGGPLANT WITH FISH SAUCE AND MINT

The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.

Provided by Melissa Clark

Categories     dinner, easy, main course

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 7



Grilled Shrimp and Eggplant With Fish Sauce and Mint image

Steps:

  • Preheat a grill to medium or the oven to 425 degrees. Toss eggplant with 6 tablespoons oil and 1/2 teaspoon salt. Place in a grill basket, or spread in an even layer on one or two rimmed baking sheets (leave plenty of room between pieces so they can brown). Grill or roast until eggplant softens and browns, about 10 to 20 minutes.
  • While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and 1/4 teaspoon salt. Thread shrimp onto skewers if grilling. If roasting, remove baking sheet from oven and add shrimp, stirring well. Return to oven to bake until shrimp is just opaque and eggplant is golden brown, an additional 10 to 12 minutes. Or grill shrimp alongside eggplant until shrimp is cooked and eggplant very soft and brown, 5 to 10 minutes longer.
  • Using a mortar and pestle or a heavy knife, pound or mince together the garlic and a pinch of salt until a paste forms (if using a knife, use flat side after garlic is minced). In a bowl or platter, toss shrimp, eggplant, garlic paste, mint and fish sauce together. Serve with mint sprigs for garnish.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 31 grams, Carbohydrate 24 grams, Fat 38 grams, Fiber 11 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1335 milligrams, Sugar 14 grams, TransFat 0 grams

2 1/2 pounds eggplant, scrubbed, trimmed and cut into 1-inch chunks
1/2 cup extra virgin olive oil
3/4 teaspoon kosher salt, more as needed
1 pound extra large shrimp, shelled
1 large garlic clove
2 tablespoons chopped fresh mint, plus sprigs for garnish
1 tablespoon nuoc mam or nam pla fish sauce, or to taste

GRILLED EGGPLANT ROLLS WITH MINT AND GARLIC DRESSING

One of the first recipes I used to try out my new BBQ. From Taste magazine. I liked the picture. My photo is not as professional but I hope it still inspires you to try this recipe!

Provided by RonaNZ

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7



Grilled Eggplant Rolls With Mint and Garlic Dressing image

Steps:

  • Slice the eggplant thinly.
  • Brush each slice with olive oil and place on a ridged grill plate or barbecue.
  • Turn when the cooked side has some good marks on it.
  • Remove when the slices are they are soft and sprinkle with sea salt.
  • Make the dressing by finely chopping the garlic and mint and mixing with the vinegar and olive oil. The wet ingredients will only coat the mint.
  • Spread a little of the dressing on each slice of eggplant and roll it up.
  • Drizzle any remaining dressing over the rolls.
  • Serve at room temperature. Nice with BBQ chicken and salad.

Nutrition Facts : Calories 147.8, Fat 11.6, SaturatedFat 1.6, Sodium 392.9, Carbohydrate 11.4, Fiber 6.6, Sugar 4.3, Protein 2.1

2 large eggplants
3 tablespoons olive oil
1 teaspoon sea salt
2 garlic cloves
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 cup mint leaf (loosely packed)

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