GRILLED EGGPLANT WITH MINT
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Grill 4 small Japanese eggplants over medium-high heat, turning, until very soft, 15 minutes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a small skillet over medium heat, 2 to 3 minutes. Remove from the heat; add a pinch of red pepper flakes. Trim the ends off the eggplant and split open. Scrape the flesh with a fork and season with salt. Top with the garlic oil and sliced mint.
GRILLED EGGPLANT, SANDWICHES WITH LEMON AïOLI, FETA, AND MINT
Steps:
- Preheat grill.
- Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)
- In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.
- Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.
GRILLED EGGPLANT SANDWICHES
Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.
Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.
GRILLED EGGPLANT PANINI WITH BASIL AIOLI
I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.
Nutrition Facts : Calories 732 calories, Fat 38g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 1116mg sodium, Carbohydrate 83g carbohydrate (12g sugars, Fiber 9g fiber), Protein 23g protein.
GRILLED EGGPLANT SANDWICHES
Introducing you to sandwiches that are hearty enough to satisfy both vegetarians and meat-eaters alike: Grilled Eggplant Sandwiches. These are built on toasty ciabatta, spread with hummus and layered with grilled eggplant and scallions. Next comes feta cheese, arugula, dill and basil for a fun vegetarian sandwich that's a great change of pace from the typical meat-centric sando.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan over high heat.
- Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
- Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
- Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
- Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
- Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
- To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!
GRILLED EGGPLANT WITH FETA, MINT AND CHILI
Make and share this Grilled Eggplant With Feta, Mint and Chili recipe from Food.com.
Provided by JillAZ
Categories Vegetable
Time 25m
Yield 20 rolls
Number Of Ingredients 7
Steps:
- Preheat a grill on high.
- Slice eggplant into thin slices lengthwise. There will be about 10 from each eggplant.
- Finely chop red chili - include seeds if you want it extra spicy.
- Finely chop mint - save a few bits for sprinkling over the top of finished dish.
- Juice lemon.
- Crumble feta into a bowl. Add red chili, mint and lemon juice and stir to combine. Add some freshly ground black pepper.
- Brush both sides of each eggplant slice with oil. Grill for about 2 minutes on each side or until tender.
- Lay a slice of eggplant out onto a cutting board.
- Place a heaping teaspoon of the feta mixture onto one end of the slice. Roll up the eggplant with the feta inside.
- Place seam side down on a serving plate. Repeat with remaining eggplant slices.
- Sprinkle with the reserved mint.
- Serve.
Nutrition Facts : Calories 70.7, Fat 5.4, SaturatedFat 2.2, Cholesterol 10.7, Sodium 135.7, Carbohydrate 4.4, Fiber 2.1, Sugar 1.9, Protein 2.4
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