Best Grilled Eggplant Capri Recipes

GRILLED EGGPLANT CAPRI

Grilled Eggplant Capri image

This recipe comes from Ralph's Bull & Claw Tavern in North Providence, Rhode Island. It was printed in the Food section of the Providence Journal. I have made it a few times and it is delicious! You may want to adjust the salt & garlic to taste. Also, I could not find a 16 oz can of whole peeled tomatoes, so I used a 28 oz can and had left over sauce to use for next time. I also salted and let sit the sliced eggplant in a colander for an hour, then rinsed and squeezed it dry. Enjoy!

Provided by cyrano2745

Categories Vegetable

Time 1h

Yield 3-5 serving(s)

Number Of Ingredients 21

Ingredients

1 whole eggplant, peeled
1 tablespoon sea salt
1 tablespoon cracked black pepper
1/4 cup extra virgin olive oil
4 ounces fresh mozzarella cheese, sliced
6 ounces wilted spinach (see recipe)
1 cup marinara sauce (see recipe)
1/4 cup parmigiano-reggiano cheese, shaved
additional extra virgin olive oil
1 (16 ounce) can whole canned tomatoes
2 tablespoons sea salt
1 tablespoon black pepper
2 tablespoons sugar
10 fresh basil leaves, shredded
1/2 cup garlic-infused olive oil
1/2 lb fresh spinach
2 ounces extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon chili flakes (or red pepper flakes)
2 teaspoons sliced fresh garlic

Steps:

For Marinara:.
Put tomatoes in pot, mash with a whisk.
After the tomatoes come to a boil, add all of the seasonings and oil, let simmer for 10 minutes.
For Wilted Spinach:.
Heat extra virgin olive oil and garlic in sauté pan until garlic is golden brown.
Add spinach and the rest of seasonings until spinach wilts down by half.
Slice eggplant into 1/4-inch slices.
Season with sea salt, cracked black pepper, and olive oil.
Place on preheated char broiler until very tender. (Or place under oven broiler).
Make three layers. Place grilled eggplant slices in baking pan.
Add 2 oz wilted spinach and 2 slices mozzarella. Repeat for a second layer.
Cap off with a piece of grilled eggplant.
Place in a 500°F oven and cook for 10 minutes.
Ladle heated marinara on plate. Place eggplant on top. Finish with a pour of olive oil and shaved Parmigiana.

Nutrition Facts : Calories 1002.3, Fat 86.7, SaturatedFat 17, Cholesterol 36.4, Sodium 8398, Carbohydrate 44.9, Fiber 13.3, Sugar 24.2, Protein 19.7

SUMMER PASTA WITH GRILLED EGGPLANT SAUCE

Summer Pasta with Grilled Eggplant Sauce image

Even though the exterior of eggplant is a gorgeous deep purple color; the beauty of this vegetable lies on the inside. This recipe takes advantage of the fact that the flesh of grilled eggplant transforms into a luscious creamy sauce that's perfect for dressing up little tubes of rigatoni. To make the most of summer's bounty, cherry tomatoes are grilled alongside the eggplant until bursting with juices, then mixed into this summer vegetable pasta.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
Grated zest (about 1 teaspoon) and juice of 1 lemon
1 pound mezze rigatoni
1 large eggplant, about 1 1/4 pounds
11 ounces cherry tomatoes (about 2 cups), halved (quartered if large)
3 cloves garlic, thinly sliced
1 tablespoon olive oil
1 cup ricotta
1/2 cup grated Pecorino Romano cheese, plus more for serving
1 cup packed basil leaves, chopped, plus more for serving
1/2 cup packed parsley leaves, chopped, plus more for serving
Crushed red pepper flakes, for serving (optional)

Steps:

Prepare a grill for high heat.
Bring a large pot of salted water to a boil. Add the lemon juice to the boiling water and cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot; set aside.
Pierce the eggplant a few times with a fork or knife. Place on the grill, cover and cook, turning every 8 to 10 minutes, until completely charred all over and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and let cool slightly for 10 minutes.
While the eggplant cooks, prepare 2 sheets of foil, each 12-by-12-inches, and stack them together. Place the tomatoes, garlic, olive oil, 1/2 teaspoon salt and a few grinds of black pepper in the center of the foil. Fold over 2 opposite sides of the foil then fold in the remaining sides to create a tight seal. When 15 minutes of cooking time remain for the eggplant, add the foil pack to the grill and cook until juices start to bubble out of the top (this means the tomatoes and garlic are sufficiently cooked without having to open the pack), 13 to 15 minutes.
Remove the eggplant to a cutting board (keeping any juices that accumulated in the bowl) and squeeze gently to crack the skin and expose the flesh. Use a spoon to remove the flesh, transfer to the large bowl and mash lightly with the spoon or a potato masher (you should have about 1 cup of flesh); discard the skin. Stir in the ricotta and Pecorino Romano until smooth then pour into the pot with the pasta and mix until combined. Fold in the contents of the foil pack (including any juices that accumulated), the basil, parsley, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper; stir until combined, adding the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed. Serve with more basil, parsley, Pecorino Romano and crushed red pepper flakes if using.