GRILLED EGGPLANT WITH SPICY PEANUT SAUCE
Here's a great grilled dish for vegetarians-serve with Chicken Satay, recipe #55782 for your meat loving friends and family and everyones happy!
Provided by Diana Adcock
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan heat the sesame oil over medium heat.
- Add the garlic and red pepper flakes.
- Saute for 1 minute.
- Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
- Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
- Keep warm over low heat.
- Heat your grill to medium high heat.
- Slice the eggplant 1/2 inch thick.
- Brush both sides with oil and lightly salt.
- Grill for 8-10 minutes or until tender and lightly browned.
- Brush lightly with sauce and serve with remaining sauce.
Nutrition Facts : Calories 434.6, Fat 26.7, SaturatedFat 4.2, Sodium 5803.1, Carbohydrate 34.2, Fiber 13.7, Sugar 14.1, Protein 23.9
SPICY GRILLED EGGPLANT
This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
INDONESIAN-STYLE GRILLED EGGPLANT WITH SPICY PEANUT SAUCE WHITE
Provided by Debbie White
Categories Vegetarian Backyard BBQ Peanut Eggplant Hot Pepper Summer Grill Grill/Barbecue Vegan Boil Gourmet Atlanta Georgia
Yield Serves 4
Number Of Ingredients 10
Steps:
- Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry. In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened, add the peanuts, and cook the mixture, stirring, for 1 minute. Add the soy sauce, the sugar, the lemon juice, and 1 cup water, boil the mixture, stirring occasionally, until it is thickened slightly, and add salt and pepper to taste. Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7 to 8 minutes, or until it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it.
GRILLED LAVASH PIZZA WITH SPICY HUMMUS, GRILLED EGGPLANT, FETA, RED CHILE OIL, AND MINT
Steps:
- Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
- Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
- Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
- Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.
SPICY GRILLED EGGPLANT AND SHRIMP WITH WARM HONEY
Steps:
- Grilled Eggplant Slice eggplant into ½ inch thick round slices. Drizzle olive oil and squeeze lime over eggplant and let sit several minutes until juice is absorbed. Sprinkle spices over slices covering thoroughly. Grill 5-8 minutes on each side until slightly charred. Grilled Shrimp Toss shrimp with all of the above ingredients. Grill the shrimp for 3 minutes. Turn and cook on the other side for 3 minutes, or until done. Warm Honey Mustard Dressing Add all ingredients in a small metal bowl and whisk until thoroughly incorporated. Place over a pan of simmering water and continue whisking until warmed and thickened.
SPICY GRILLED EGGPLANT
This is a favorite. Perfest as a side dish, on a plate of antipasta or tossed with pasta. This recipe and picture was published in Taste of Home (2010).
Provided by G F
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- 1. Brush eggplant slices with oil on both sides. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand for 5 minutes.
- 2. Grill eggplant, covered, overhigh heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.
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