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How To make Grilled Eggplant & Basil Vinaigrette
Ingredients
2
pound
eggplant, firm, japanese
1
oil, olive
1
salt, to taste
1
pepper, to taste
1
vinegar, balsamic
3
each
garlic, cloves, thinly sliced
1
cup
basil, fresh, leaves, torn into small pieces
Directions:
This is a dish whose flavors improve with time, so make it when you have your grill going anyway. Grill the eggplant when the coals are dying, assemble the recipe, and it will be ready for a meal the next day.
Wipe eggplants and slice lengthwise or diagonally into pieces a little less than 1/2-inch thick. Discard the end pieces that are mostly skin. Brush each piece on both sides with oil and grill over the coals. (You can also fry the eggplant slices instead of grilling them, or even broil them, if you prefer.) To make crisscross grill marks, turn each slice just once at a 45-degree angle. Cook on both sides until eggplant is nicely colored and tender. As you work, make a layer of cooked eggplant in a non-corrosive dish. Season with salt and freshly ground pepper, scatter garlic and basil leaves on top and splash a little vinegar over all. Add the next layer of eggplant and continue until everything is used. The warmth from the eggplant will bring out the flavors of the garlic and the basil. It will smell wonderful.
Cover the dish and refrigerate for several hours or overnight. Bring to room temperature before serving.
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INGREDIENTS:
-2 pounds eggplant - cut into 1/4 strips
-1/4 cup cherry peppers - minced
-1/4 cup parsley - minced
-2 cloves garlic - minced
-2 cups extra virgin olive oil
-kosher salt - to coat all the eggplant
-1 cup vinegar
-2 cups water
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Grilled Eggplant & Avocado Salad | PLUS BBQ Hacks For Vegetarians
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Here is the recipe
Ingredients:
• 1 Large Eggplant
• 1 Large Zucchini
• 1 Red Onion
• 1 ripe Avocado
• 2 TBSP Olive Oil
• 2 TBSP Honey
• 1 TBSP Oregano
• 1 TBSP Red Wine Vinegar
• 1 tsp Mustard
• Salt + Pepper to Taste
Chop the eggplant and zucchini as long slices placed directly on grill or cut up into small bite sized pieces placed in a grill basket (like in the video). Brush with olive oil, season with salt and pepper. Cut off top and bottom of Red Onion and place directly on grill.
Mix together the olive oil, honey, oregano, red wine vinegar, mustard, salt and pepper. I like to use 2 tbsp of olive oil and 2 tbsp of honey but feel free to add more honey or olive oil if you prefer. Cube avocado and place into a large bowl. Once the veggies are slightly charred, add to the avocado. Let the red onion cool and then chop into bite size pieces. Add dressing and mix well. Save leftovers in an airtight container but eat within 36 hours as the avocado will turn brown!
Refika's Eggplant / Aubergine Recipe with Pomegranate and Yoghurt
Eggplant with Pomegranate and yoghurt
Eggplant is a delicate but versatile vegetable when done right the taste of the eggplant dishes will be unforgettable and irreplaceable. Eggplant dishes are especially are in abundance in Turkish cusine. This one we are showing you today is a modern twist on this tasty ingredient with Refika's touch. If you want a tasty easy but different version of an eggplant dish to wow your dinner guests you should try this one! Afiyet olsun!
Eggplant season has started in Turkey. I can easily say that eggplant is one of the indispensable ingredients of Turkish cuisine. It is an amazing vegetable and can sometimes be a great rescuer, especially for vegetarians. Therefore, we would like to give you a delicious recipe that you can eat either as a main dish or as a meze.
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4 eggplants, peeled and sliced lengthwise (2 cm)
1 teaspoon salt
4 tablespoons olive oil
5 tablespoons yoghurt
1 clove of garlic, pureed
1 heaped tablespoon nigella seeds
1 teaspoon salt
Half teaspoon black pepper
3 tablespoons olive oil
3 tablespoons pomegranate sour, you can use honey and soy sauce as well
Basil leaves
Pomegranate
Lemon
● Preheat the oven on upper heat to 190 C (374F).
● Line an oven tray with baking paper or lightly grease.
● Place the eggplant onto the tray and rub each piece with olive oil and season with salt.
● Roast the eggplants in the preheated oven until softened and golden brown, 25 to 30 minutes. After 25 to 30 minutes turn them other side and roast 10 minutes more.
● Meanwhile, to make the yoghurt sauce, mix the yoghurt, garlic, nigella seeds, salt, black pepper, olive oil and pomegranate sour.
● Place the eggplants on the plate and add the yogurt mixture.
● Sprinkle with fresh basil leaves, pomegranate seeds and drizzle some lemon juice. Enjoy!
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Grilled Eggplant with garlic and basil sauce
Ingredients:
1 tbsp minced garlic.
1 tbsp basil paste (if fresh basil, finely chopped).
1-2 tsp sweet chilli sauce (use up to 2 tsp if preferred).
3 tbsp olive oil (more or less depending on preference).
Salt or mushroom seasoning to taste.
Methods:
Mix well all the ingredients above.
Spread the sauce on the bread and bake it in the oven at 200 deg for 5-10 min depending on the type of the bread (slice or roll - cut in half).
Air fryers are welcome, estimate time heat as mentioned in method no 2.
Tips:
This garlic and basil spread can be used for:
Grilling eggplant at 200 deg for 15-20 min or till golden brown.
Oven roast vegetables (sweet potato, pumpkin, potato, capsicums, cauliflower, purple onion, zucchini), at 180 deg for 30 min or till golden brown.
Salad dressing: simply adding fresh lemon juice and adding salt or sweet chilli if needed
FreshFast Grilled Stuffed Eggplant
This eggplant dish is great served alongside treats straight off the BBQ! Quick to prepare and sure to shine with any meal. For more foodie inspiration, follow us on Insta and FB @freshfastnz or visit fresh.co.nz