Best Whole Grilled Eggplant With Rice Pilaf Recipes

TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)

Steps:

• Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
• Rince and dry eggplant with paper towels.
• Half onion lengthwise and slice.
• Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
• Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
• Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
• Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
• Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
• Stir gently and turn into a heated serving dish.
• Serve with yogurt and then enjoy the delicious taste.

GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE

Steps:

• Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
• Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
• Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.
• Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
• Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
• Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.

ROASTED-EGGPLANT DIP

Steps:

• Preheat oven to 400 degrees. Roast eggplants on a baking sheet until collapsed and very tender, about 1 hour and 15 minutes.
• Let stand until cool enough to handle. Peel, and discard skins. Transfer flesh to a colander, and let drain for 15 minutes. Finely chop eggplant, and transfer to a bowl. Stir in 3 tablespoons oil, the molasses, minced garlic, and 1 1/2 teaspoons salt.
• Heat remaining 2 tablespoons oil and the sliced garlic in a skillet over medium heat until garlic is golden, 6 to 7 minutes. Drizzle garlic oil over dip, and garnish with garlic chips.

GRILLED-EGGPLANT PARMESAN

Steps:

• Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a bowl; season with salt and pepper.
• Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
• Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.