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Grilled Eggplant with Caramelized Onion and Fennel

Grilled Eggplant with Caramelized Onion and Fennel

To prepare this appetizer indoors, simply broil the eggplant rounds until browned, and continue the recipe as instructed. White balsamic vinegar offers the sweetness of regular balsamic but won’t discolor the salad. You can use regular balsamic vinegar if white isn’t available.

Yield: 8 servings

 

Ingredients:

•  1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled

•  Cooking spray

•  1/4 teaspoon salt, divided

•  1/4 teaspoon freshly ground black pepper, divided

•  2 3/4 cups chopped fennel bulb (about 1 large bulb)

•  2 cups finely chopped yellow onion

•  2 cups trimmed arugula

•  1 teaspoon white balsamic vinegar

•  1 teaspoon extravirgin olive oil

•  1 cup quartered cherry tomatoes

•  1/2 cup (2 ounces) crumbled goat cheese

•  2 tablespoons chopped fresh basil

•  1 tablespoon chopped fresh thyme

 

Preparation:

1.  Prepare grill to medium heat.

2.  Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.

3.  Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned.

4.  Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese. Sprinkle the chopped basil and thyme evenly over cheese.

 

Billy Strynkowski, Cooking Light

SEPTEMBER 2004

 

Source: MyRecipes

 

 

Jack jambalaya on the Grill

 

Ingredients:

•  2 tbsp (30 ml) melted butter

•  4 cloves garlic, chopped

•  1 lb (450 g) ham, cut in ½˝ (1 cm) thick slices

•  2 plum tomatoes, halved

•  2 sausages, your choice

•  2 cups (500 ml) chicken broth

•  1 tsp (5 ml) mild paprika or

•  hot

•  Salt

•  Freshly ground pepper

•  1 cup (250 ml) long-grain rice

•  1 cup (250 ml) green and/or wax beans, cut in pieces

•  5 oz (150 g) Canadian Monterey Jack, diced

•  4 green onions, chopped

•  2 tbsp (30 ml) fresh oregano, chopped

 

Preparation:

1.  Preheat grill to medium.

2.  In a large cast-iron skillet or in an aluminum dish, melt butter and sauté garlic.

3.  Brush ham and tomatoes with garlic butter, then place on hot grill along with sausages.

4.  Add broth and paprika to skillet, and season to taste. Bring to a boil.

5.  Stir in rice, cover and cook 10 minutes. Add beans and cook another 10 minutes or until rice has absorbed all the broth.

6.  As tomatoes, ham and sausages become grilled, cut them into pieces and add to rice as it cooks.

7.  Remove from grill, add Monterey Jack, green onions and oregano. Stir and serve immediately.

 

Tips: Try this recipe with smoked paprika for a spicier flavour. For variety, replace the meat with shrimp, chicken or fish.

 

Cheese alternatives: Canadian Gouda, Havarti.

 

Source: DairyGoodness.ca