AUBERGINE GRILL RECIPES
BEST AUBERGINE RECIPES - OLIVEMAGAZINE
GRILLED EGGPLANT RECIPE - FOOD.COM
Make and share this Grilled Eggplant recipe from Food.com.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel the eggplant, and then cut into 3/4-inch slices.
- Combine butter, garlic salt, and Italian seasonings; stir well.
- Brush eggplant slices with butter mixture, and sprinkle with salt and pepper.
- Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.
Nutrition Facts : Calories 113.3, FatContent 10.4, SaturatedFatContent 6.5, CholesterolContent 27.1, SodiumContent 285.7, CarbohydrateContent 5.5, FiberContent 3.1, SugarContent 2.2, ProteinContent 1.1
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GRILLED EGGPLANT RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 25 minutes
Category side-dish
Reviews 5
Total Time 25 minutes
Category side-dish
- For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.
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Eggplant takes beautifully to grilling.
From marthastewart.com
Reviews 3.1
Category Gluten-Free Recipes
From marthastewart.com
Reviews 3.1
Category Gluten-Free Recipes
- Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.
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WHOLE BURNT AUBERGINE | JAMIE OLIVER RECIPES
This is the essence of our food, distilled into a single dish. It is inspired by the first whole burnt aubergine we ever ate, served with a smattering of grated tomato, at a very famous Jerusalem establishment we both love. It has since become a staple at every BBQ, and in our restaurant Honey & Smoke. Burning the aubergine really brings out the best in this slightly bland vegetable. Don’t hold back – by the time you’re done, the skin should be blackened and the flesh so soft it can easily be scooped out with a spoon.
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 0 calories per serving
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 0 calories per serving
- Place the whole aubergines on a very hot grill, or directly on the embers if you prefer. Let them scorch all over, turning occasionally, until the skin is charred and the flesh is so soft that it seems they are going to collapse.
- While the aubergines are cooking, combine all the dressing ingredients apart from the chopped parsley. Separately mix the tahini paste with the water to form a thick whipped cream consistency.
- Once the aubergines are fully blackened, remove from the grill onto serving plates and slit open to reveal the flesh.
- Add the parsley to the dressing and mix well. Use half the dressing to douse the flesh of the slit aubergines, then top with the whipped tahini. Use the back of a spoon to create a little well in the tahini and place a raw egg yolk in the centre of each one. Using tongs, carefully remove a hot charcoal from the fire and lightly char the top of each yolk. Return the coal to the fire and drizzle the remaining dressing over the aubergines before serving.
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From diabetes.org.uk
From diabetes.org.uk
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