FIRE ROASTED EGGPLANT WITH GARLIC VINEGAR SAUCE
This fire roasted eggplant recipe evokes kitchen creativity with a sauce that melds savory, sweet, sour, and garlicky flavors together with a rich and buttery texture. This recipe teaches you how to roast eggplant on a gas stove and create a one-bowl meal in no time! {Vegan}
Provided by Maggie Zhu
Time 25m
Number Of Ingredients 9
Steps:
- Place the eggplant(s) on a grill over high heat or cook directly on a gas burner turned to medium-high (*Footnote 2). Turn the eggplant from time to time using a pair of tongs, every 30 seconds or so, to char on all sides. When the eggplant is done, the skin will typically have turned darker purple or even black, and it will puff up and then collapse a bit. To test the doneness, gently squeeze it using your tongs to make sure it's soft throughout. Transfer the cooked eggplant to a large plate and let it cool enough to handle. Gently peel the eggplant and discard the skin. If there's little flecks of burned skin left here and there, that's fine.
- Whisk the sauce ingredients together in a small bowl.
- (Optional) If serving with noodles, boil the noodles according to the package instructions. Drain and set aside.
- To serve, pour half of the sauce onto the eggplant and serve it with the rest of the sauce on the side. Place the eggplant onto the noodles (if using) and pour on more sauce if needed. Enjoy warm or at room temperature as a cold dish.
Nutrition Facts : ServingSize 1 serving, Calories 65 kcal, Carbohydrate 14.4 g, Protein 1.6 g, Fat 0.3 g, Sodium 342 mg, Fiber 4.1 g, Sugar 9.5 g
GRILLED EGGPLANT WITH GARLIC VINAIGRETTE
This healthy Grilled Eggplant with Garlic Vinaigrette is the vegetable side dish you need in your life! Tender eggplant slices are smothered in a savory garlic dressing and topped with crumbled feta cheese.
Provided by Katerina | Diethood
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with paper towels; arrange the eggplant slices on top of the paper towels and sprinkle with salt on both sides. Let sit for 20 minutes, or until you can see water beads on the surface of the eggplant slices.
- Preheat the grill.
- Wipe down each eggplant slice with paper towels.
- Brush eggplant slices with olive oil on both sides.
- Lightly season with salt and fresh ground pepper.
- Grill the eggplant slices for about 4 to 5 minutes per side, or until grill marks form and eggplant is tender.
- Remove from grill and transfer to a platter; set aside.
- In a mixing bowl, combine remaining olive oil, lemon juice, vinegar, garlic, and chopped fresh herbs. Taste the dressing for salt and pepper, and adjust.
- Drizzle eggplant slices with the prepared garlic dressing.
- Top with feta cheese, if desired.
- Serve.
Nutrition Facts : Calories 300 kcal, Carbohydrate 14 g, Protein 2 g, Fat 27 g, SaturatedFat 4 g, Sodium 6 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
GARLIC AND HERB EGGPLANT
Press the diced eggplant to get rid of excess water before you cook it to a golden brown and season it with garlic, parsley and mint.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
- Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
- Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.
GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH
Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.
Provided by Kim's Cooking Now
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
- Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
- Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g
EGGPLANT WITH GARLIC & VINEGAR - FRIED RECIPE - (3.6/5)
Provided by Pilly
Number Of Ingredients 4
Steps:
- 1. Add a geneerous amount of olive oil in a frying pan, enough for the eggplant slices to swim in. 2. Peel eggplant skin, leaving 1cm between peels, longways. 3. Slice eggplant into 0.5cm slices 4. Heat olive oil in pan and add eggplant slices, cook until brown. 5. Place slices on paper towel to drain excess oil. 6. Mash garlic cloves in a masher. Once crushed, add vinegar. 7. Cover eggplant slices with this garlic & vinegar mixture. 8. Allow to set for 10-15 mins. 9. Eat with bread.
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
EGGPLANT WITH VINEGAR AND GARLIC
Steps:
- Roast, peel, and cut up the eggplants as in the recipe on the preceding page for Eggplant with Pomegranate Molasses and marinate overnight in the following dressing:
- Fry 6 chopped garlic cloves in about 1 1/2 tablespoons extra virgin olive oil, stirring it over low heat for moments only, until the aroma rises, without letting it brown. Mix in 2 tablespoons white or red wine vinegar, 3 more tablespoons of olive oil, salt, and black pepper. Serve sprinkled with chopped parsley.
SWEET AND SOUR EGGPLANT WITH GARLIC CHIPS
This vibrant eggplant dish relies heavily on simple pantry staples, but gets its complex flavor from the clever use of garlic: First, you make garlic chips, then you fry eggplant in the remaining garlic-infused oil. Since garlic chips can burn easily, the key here is to combine the garlic and oil in an unheated pan for even cooking. As the oil heats up, the garlic will sizzle rapidly as the moisture cooks off. When it slows down, the garlic slices should be crisp. Be sure to remove the chips just as they begin to turn golden, as they will continue to cook after being removed from the oil. The rest is easy: Sauté the eggplant, create a quick soy sauce glaze, sprinkle with herbs and garlic chips, and serve.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, one pot, vegetables, main course, side dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Set a small sieve over a heatproof bowl. Combine garlic and oil in a medium skillet and heat over medium-low. Cook garlic until light golden brown and crisp and the bubbles have subsided, 3 to 4 minutes, then quickly strain the garlic chips into the sieve set over the bowl. Transfer the garlic chips to a paper towel-lined plate, season with kosher salt and set aside. Transfer the garlic oil back to the skillet.
- Heat the garlic oil over medium-high. Add the eggplant in batches, adding more as they shrink in size and space permits, and cook, stirring occasionally, until cut sides of eggplant are golden-brown and skins are slightly wrinkled, 6 to 8 minutes.
- Add the soy sauce, sugar, vinegar and red-pepper flakes and reduce the heat to medium-low. Simmer, tossing the eggplant to coat, until sauce thickens, 1 to 2 minutes. Serve topped with fresh herbs and garlic chips.
EGGPLANT WITH GARLIC SAUCE
A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!
Provided by Whats that Burning smell?
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 29.2 g, Fat 8 g, Fiber 13.2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 223.6 mg, Sugar 13.2 g
GRILLED EGGPLANT WITH GARLIC AND SOY
Provided by Molly O'Neill
Categories dinner, easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a grill or preheat broiler. Combine the vinegar, soy sauce, garlic, chilies, salt, pepper and sugar, if using, in a large nonreactive bowl and set aside.
- Slice globe eggplants into 3/4-inch rounds or cut Japanese eggplants in half lengthwise. Marinate the eggplant in the sauce for 20 to 30 minutes.
- Remove the eggplant and reserve the sauce. Brush both sides of the slices with oil. Grill or broil until nicely browned and tender, about 5 minutes a side. (Do this in 2 batches if necessary to keep from crowding eggplant.) Remove to a platter and pour the reserved sauce over the eggplant. Serve immediately.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 11 grams, TransFat 0 grams
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