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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.
How To make Grilled Eggplant & Basil Vinaigrette's Videos
Italian Grilled Eggplant (Aubergine) Recipe - Melanzane alla Griglia
Grilled Eggplant with a fresh dressing of balsamic vinegar, garlic, basil and extra virgin olive oil. It is a delicious appetizer that's super simple and fast to make.
Ingredients for starters (4 people):
- 2 small eggplants or 1 big one
- 4 tbs of extra virgin olive oil
- 2 garlic cloves
- 10 small basil leaves
- 1 giant tsp of balsamic vinegar :)
- 1/2 tsp of salt
Buon Appetito!
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Buffalo's Best Grill - Eggplant Napoleon
Come Dine With Me WNY presents Buffalo's Best Grill's Eggplant Napoleon. Produced by Key Video Productions.
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!
Fresh Basil Vinaigrette
Beautiful bountiful basil makes a delicious summer salad vinaigrette or marinade. Super easy to pull together in less than 5 minutes!
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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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How To Roast Graffiti Eggplant
An easy recipe for perfect oven-roasted eggplant!
Graffiti eggplants have interchanging purple and white stripes (never bitter) with smaller seeds and thinner skin.
They are not like globe eggplants which take longer time to prepare.
To roast allow 20-25 minutes at 190 °C.
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#roastedeggplant#eggplant#vegan