Currently viewing the tag: "Grilled Eggplant"
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

 

 

Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

 

When grilled to perfection, eggplant peel is slightly crusty–a nice contrast to its tender, moist flesh. Roasted eggplant makes a hearty sandwich when combined with a coarse-textured bread, such as an Italian ciabatta or sourdough.

Yield: 4 servings (serving size: 1 sandwich)

 

Ingredients:

•  1/4 cup plain fat-free yogurt

•  3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese

•  2 tablespoons minced fresh parsley

•  1 tablespoon light mayonnaise

•  1 garlic clove, minced

•  2 Japanese eggplants (about 1 pound)

•  Cooking spray

•  8 (1-ounce) slices ciabatta or sourdough bread

•  8 (1/4-inch-thick) slices tomato (about 2 tomatoes)

•  1/4 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

•  2 cups trimmed arugula

 

Preparation:

1.  Prepare grill.

2.  Combine first 5 ingredients in a small bowl, stirring well.

3.  Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices; lightly coat eggplant with cooking spray. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until browned and tender. Remove from grill; cut slices crosswise in half. Place bread slices on grill rack; grill 3 minutes on each side or until lightly toasted.

4.  Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant pieces and 2 tomato slices; sprinkle evenly with salt and pepper. Top each with 1/2 cup arugula. Cover with remaining toast slices.

 

Andrea Chesman, Cooking Light

SEPTEMBER 2005

 

Source: Cooking Light

 

 

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.

 

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: Cooking Light

 

 

 

 

INGREDIENTS:

  • 1 large eggplant, (1 1/4-1 1/2 pounds), cut into 12 1/4-inch-thick rounds
  • Canola or olive oil cooking spray
  • 1/4 teaspoon salt
  • 3 tablespoons finely shredded Parmesan, or Asiago cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 4 small pieces focaccia bread, or rustic Italian bread
  • 2 teaspoons extra-virgin olive oil
  • 5 ounces baby spinach
  • 1 cup crushed tomatoes, preferably fire-roasted
  • 3 tablespoons chopped fresh basil, divided

 

PREPARATION:

1.  Preheat grill to medium-high.

2.  Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan (or Asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil.

3.  Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on High until wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, about 2 minutes.

4.  Place all your ingredients on the baking sheet with the eggplant and take it to the grill. Grill the eggplant slices until brown and soft on both sides, 2 to 3 minutes per side. Grill the bread until toasted, about 1 minute per side. Return the eggplant and bread to the baking sheet. Reduce grill heat to medium.

5.  Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant. Repeat with the remaining eggplant, sauce, spinach and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the eggplant stack is hot and the cheese is melted, 5 to 7 minutes.

 

NUTRITION:

Per serving: 291 calories; 8 g fat ( 2 g sat , 3 g mono ); 12 mg cholesterol; 48 g carbohydrates; 12 g protein;9 g fiber; 756 mg sodium; 526 mg potassium.

Nutrition Bonus: Vitamin A (38% daily value), Vitamin C (23% dv), Calcium (22% dv), Potassium (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1/2 fat

 

Source: EatingWell