Best Grilled Eggplant With Caponata Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED CAPONATA



Grilled Caponata image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

1 medium eggplant, cut in rounds
1 large red onion, cut into 1/4-inch thick slices
4 plum tomatoes, cut in rounds
Olive oil
Salt and freshly ground black pepper
1/4 cup pitted kalamata olives
2 tablespoons capers, drained
2 tablespoons golden raisins
2 tablespoons pine nuts, toasted
1 tablespoon chopped garlic
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
2 teaspoons honey
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
  • Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
  • Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
  • Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
  • Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.

Nutrition Facts : Calories 176 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 441 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 4 grams, Sugar 12 grams

GRILLED EGGPLANT CAPONATA



Grilled Eggplant Caponata image

"I cook all of the vegetables directly in the coals to get a really nice blister and char," says chef Justin Smillie. "Ultimately at the end, all of the char on the skin will become a good portion of the vinaigrette."

Provided by Justin Smillie

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 21

4 graffiti eggplants, or other small, Italian-style eggplants
2 medium zucchini
1 yellow bell pepper
1 red bell pepper
15 cherry tomatoes, preferably on the vine
2 garlic scapes
5 spring onions
2 leeks
2 tablespoons capers
4 anchovies, oil-packed
3 shallots, thinly sliced
kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil, plus more for serving
2 stalks celery, including leaves
1/2 cup flat-leaf parsley, stems included
1/2 cup basil
1/4 cup mint
Crusty bread, for serving
Buffalo mozzarella, for serving

Steps:

  • Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill the top with charcoal. Light the newspaper; the fire will light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), pour the charcoal from the chimney into the bottom of the grill. Set the grill rack aside-you won't need it for this recipe.
  • Roast the vegetables and make the vinaigrette: Place the eggplant, leeks, zucchini, peppers, tomatoes, and garlic scapes directly onto the coals in an even layer. Stand the bunch of spring onions up so the bulbs are in the coals and the stalks are leaning against the side of the grill (this will create a natural handle for easy removal). Cook 10-15 minutes, turning the vegetables once to ensure they char evenly. Meanwhile, make the vinaigrette: In a mortar, combine the capers, anchovies, shallots, a big pinch of salt, and pepper. Using the pestle, crush and grind the mixture to break it down to a chunky mash. Transfer to a large bowl; stir in the vinegar and olive oil to saturate and combine. Season with lots of black pepper. Set aside.
  • Finish roasting the vegetables: The vegetables are done when they're charred and soft. The tomatoes will be done first, followed by the leeks, peppers, zucchini, eggplant, and spring onions. Remove the tomatoes and add them directly into the vinaigrette; crush them with the back of a spoon to release juices. Chop the onions into fourths, discarding the charred stalks, and add to bowl. Chop the eggplant into chunks, add to bowl, and stir to combine; the eggplant will start to absorb the oil. Add the chopped celery and leaves; then chiffonade all the herbs, add them to the bowl, and stir thoroughly. Chop the zucchini and add to the bowl. Chop the peppers, discarding the seeds but keeping the charred skin, and add to the bowl. Stir while the vegetables are still hot so they will absorb all of the vinaigrette. Season to taste with more salt and pepper.
  • Assemble the caponata: Cut the bread into big chunks and place on the coals to toast for a few minutes until lightly charred. Cut the mozzarella into rustic pieces (or tear by hand) and place on a serving platter. Arrange the caponata next to the mozzarella, hand-tear the toasted bread, and add it to the platter. Finish with a drizzle of olive oil and serve.

GRILLED EGGPLANT CAPONATA



Grilled Eggplant Caponata image

Provided by Trish Hall

Categories     appetizer, side dish

Time 35m

Yield 8 to 10 servings, as an appetizer

Number Of Ingredients 14

2 tablespoons dried currants
2 8-inch-long eggplants, peeled and cut into 1/2-inch-thick slices
1 large yellow onion, peeled and cut into 1/2-inch-thick slices
1/3 cup olive oil plus 1/4 cup olive oil
2 one-pound cans of Italian plum tomatoes in heavy puree
1 tablespoon unsweetened cocoa powder
1 tablespoon capers in salt
2 anchovy fillets, washed, patted dry and chopped
15 pitted green olives, sliced
15 calamata olives, pitted and quartered
1 fresh jalapeno pepper, seeded and chopped
3 tablespoons chopped Italian flat-leaf parsley
1/4 cup balsamic vinegar
Kosher salt to taste

Steps:

  • Soak currants in hot water for 15 minutes. Drain and put aside.
  • Brush eggplant and onion slices with olive oil on both sides, using the 1/3 cup oil.
  • Grill onion slices over a medium-hot fire until lightly charred but cooked through, about 7 minutes per side. Grill eggplant slices for about 5 minutes on each side, until slices are soft inside and outsides have become slightly charred.
  • Remove eggplant and onion slices and cool briefly. Remove outer skin from onion slices.
  • Drain tomatoes, reserving juice. In a large bowl mix reserved tomato juice with cocoa powder until cocoa dissolves. Chop tomatoes and add to mixture. Then mix in currants, capers, anchovies, green olives, calamata olives, jalapeno pepper and parsley. Coarsely chop eggplant and onions and fold into tomato mixture. Stir in vinegar and the 1/4 cup olive oil. Season with kosher salt. Let stand at room temperature for at least 30 minutes.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 568 milligrams, Sugar 9 grams

GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA



Grilled Eggplant Caponata Bruschetta with Ricotta Salata image

Provided by Bobby Flay

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

4 plum tomatoes, halved lengthwise
2 medium globe eggplants, cut into 3/4-inch-thick slices
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 large stalk celery, diced
1 small red onion, diced
1/2 cup Sicilian green olives, pitted and chopped
1/2 cup white wine vinegar
1/4 cup golden raisins
2 tablespoons capers, drained
1 tablespoon granulated sugar
Pinch red chile flakes
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped flat-leaf parsley
1 loaf Italian bread, sliced into 1/2-inch-thick slices
8 ounces ricotta salata, crumbled

Steps:

  • Preheat a grill to medium-high heat.
  • Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
  • Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
  • Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

Related Topics