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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
Grilled Eggplant Salad Recipe ยำมะเขือยาว - Hot Thai Kitchen!
The tender, sweet, juicy flesh of grilled eggplant is the perfect vehicle for the tart, citrusy dressing, and it's made better by the gooey egg yolk. And the dried shrimp....yes, the dried shrimp, which are salty, chewy, umami shrimp flavour bombs!
This is definitely one of my favourite ways to prepare eggplant, and a dish I always enjoy in the summer!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
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How to Make Balsamic Vinaigrette | Minimalist Baker Recipes
An easy, step-by-step tutorial on how to make delicious balsamic vinaigrette every time. Perfect for warm and cold salads, roasted veggies, and more!
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Ham, Parmesan & Eggplant Grilled Cheese with a Basil Vinaigrette
Ham, Parmesan & Eggplant Grilled Cheese with a Basil Vinaigrette
Products used:
Sabrosa Salt Company Italian Seasoning Sabrosa Salt
Rockin' Rubs Tuscan Temptations
Other Ingredients:
eggplant cut thick the long way
roma tomatoes cut thin
green onion diced
freshly shredded Parmesan, Romano, and Asiago Cheese (can buy the shredded refrigerated kind)
ham
RECIPE AT shopEATME.com under the recipes tab.