Rissas Chilled Grilled Eggplant Recipes

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RISSA'S CHILLED GRILLED EGGPLANT

Provided by Molly O'Neill

Categories     project, appetizer, side dish

Time 1h15m

Yield Four servings

Number Of Ingredients 6



Rissa's Chilled Grilled Eggplant image

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.

1 cup miso paste
1 cup soba sauce
1 cup brown sugar
1 1/2 teaspoons hot red pepper flakes
2 medium eggplants, rimmed and sliced lengthwise into 1/3-inch-thick strips
1 tablespoon canola oil

GRILLED EGGPLANT SANDWICH

Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8



Grilled Eggplant Sandwich image

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
  • Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g

3 tablespoons extra-virgin olive oil, plus more for grill
2 garlic cloves, minced
Coarse salt and ground pepper
1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
6 ounces fresh mozzarella, thinly sliced
1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
2 medium tomatoes, cut into 1/2-inch slices
14 fresh basil leaves

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  • Directly before grilling (not in advance), slice the eggplant into thin rounds about 1/2” thick (size is important!). Place the slices on a baking sheet and rub both sides with the olive oil. Don’t do this step in advance: the eggplant soaks up lots of the olive oil, so make sure to do it right before grilling.
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  • Remove from the grill and season generously with kosher salt to taste, until the flavor pops. Serve topped with salsa fresca or pico de gallo and/or white BBQ sauce.


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