Best 9 Eggplant Vinaigrette Recipes

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**Grilled Eggplant Vinaigrette: A Symphony of Mediterranean Flavors**

Transport yourself to the sun-kissed shores of the Mediterranean with our delectable grilled eggplant vinaigrette, a symphony of flavors that will tantalize your taste buds. This culinary masterpiece showcases the smoky richness of grilled eggplant, expertly paired with a vibrant vinaigrette bursting with the freshness of tangy lemon juice, aromatic herbs, and a hint of garlic. Savor the delightful textures of tender eggplant slices, perfectly charred and infused with a subtle smokiness, complemented by the crisp crunch of fresh vegetables. Prepare to be captivated by this medley of flavors, as the smoky, savory, and tangy notes dance harmoniously on your palate.

**Recipe Variations to Suit Every Taste:**

1. **Classic Grilled Eggplant Vinaigrette:** Experience the timeless simplicity of this classic recipe, featuring grilled eggplant, tomatoes, cucumbers, and a zesty lemon-herb vinaigrette.

2. **Balsamic Grilled Eggplant Vinaigrette:** Elevate your taste buds with this sophisticated variation, where a balsamic glaze adds a touch of sweetness and complexity to the vinaigrette.

3. **Mediterranean Grilled Eggplant Vinaigrette:** Embark on a culinary journey through the Mediterranean with this vibrant recipe, boasting a medley of colorful vegetables, feta cheese, and a flavorful oregano-infused vinaigrette.

4. **Spicy Grilled Eggplant Vinaigrette:** Ignite your taste buds with this fiery version, featuring a piquant chili-spiked vinaigrette that adds a delightful kick to the tender eggplant.

5. **Creamy Grilled Eggplant Vinaigrette:** Indulge in the velvety richness of this creamy variation, where a luscious avocado dressing envelops the grilled eggplant in a blanket of creamy goodness.

6. **Asian Grilled Eggplant Vinaigrette:** Explore the exotic flavors of Asia with this unique recipe, combining a tangy Asian-inspired dressing with grilled eggplant, crunchy peanuts, and a medley of fresh herbs.

Let's cook with our recipes!

EGGPLANT CAPRESE WITH GRILLED TOMATO AND BASIL VINAIGRETTE



Eggplant Caprese with Grilled Tomato and Basil Vinaigrette image

Provided by Tori Ritchie

Categories     Cheese     Dairy     Tomato     Vegetable     Appetizer     Side     Vegetarian     Backyard BBQ     Mozzarella     Basil     Eggplant     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

On the grill
1 (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
Olive oil (for grilling)
1 large plum tomato (about 4 ounces)
For the dish
1/3 cup chopped fresh basil plus sprigs for garnish
1 tablespoon white wine vinegar
1/4 cup olive oil
2 (7- to 8-ounce) balls fresh or buffalo mozzarella cheese, drained, thinly sliced
2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced

Steps:

  • Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
  • Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.

GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE



Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 29

1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoons extra virgin olive oil
4 portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces goat cheese, sliced thin
2 large eggplants, sliced crosswise, 3/4-inch thick
2 medium zucchini, sliced lengthwise, 1/4-inch thick
1 large red onion, sliced thin
1 large tomato, sliced 1-inch thick
1 large red pepper, roasted, peeled, seeded and julienned
1 large green pepper, roasted, peeled, seeded and julienned
1/2 pound spicy Monterey Jack cheese, grated
1/2 pound goat cheese, thinly sliced
1/2 bunch basil, chiffonade (save 4 leaves for garnish)
Olive oil
Salt and pepper, to taste
3 large tomatoes, halved, cored and seeded
2 ounces 2 year old balsamic vinegar
1 tablespoon minced basil 1 tablespoon minced shallots
1/2 teaspoon thyme leaves
1 teaspoon cracked black pepper
1 tablespoon honey
1 teaspoon salt

Steps:

  • Puree all the ingredients to form a sauce.
  • Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
  • Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
  • Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE



Grilled Whole Eggplant with Harissa Vinaigrette image

Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over the top adds sweet, spicy flavor to this summertime appetizer.

Provided by Anna Stockwell

Categories     Eggplant     Grill/Barbecue     Lemon Juice     Honey     Parsley     Bread     Soy Free     Dairy Free     Peanut Free     Summer     Fall     Dinner     Appetizer

Yield 4-6 servings

Number Of Ingredients 8

1 large eggplant (about 1 1/2 lb.)
1 tsp. kosher salt, divided
1/4 cup extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. harissa paste
1 Tbsp. honey
1/4 cup chopped parsley
4-6 (1"-thick) slices crusty bread, toasted on grill if desired

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.

EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE



Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette image

Provided by Melissa Clark

Categories     easy, lunch, quick, salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves

Steps:

  • Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
  • Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
  • Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 9 grams

GRILLED JAPANESE EGGPLANT WITH AN ASIAN VINAIGRETTE



Grilled Japanese Eggplant With an Asian Vinaigrette image

High in fiber and low in calories, grilled eggplant makes a great addition to your main meal. COOK'S TIP: For an alternative serving suggestion, marinate the eggplant overnight in the vinaigrette described below, grill until lightly brown, and serve on crusty rolls topped with Montrachet goat cheese slices - DELICIOUS!

Provided by Feast Your Eyes

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 21

4 japenese eggplants
1 teaspoon Chinese five spice powder
1/2 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil
3 cups finely sliced Chinese cabbage
1/2 cup of fresh mint, coarsely chopped
1/2 cup feta cheese, crumbled
toasted sesame seeds, for garnish
1/3 cup orange juice
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons sesame paste
1/2 garlic clove, finely minced
1 teaspoon gingerroot, finely minced
1 tablespoon honey
1 dash kosher salt
1 medium shallot, coarsely chopped
3 tablespoons vegetable oil
3 tablespoons dark sesame oil

Steps:

  • Wash eggplants and pat dry with paper towels, set aside.
  • In a small mixing bowl combine the Chinese 5-spice powder, onion powder, garlic salt, and black pepper. Set aside.
  • Slice the eggplants in half lengthwise, brush with olive oil and rub the mixed spices on both sides.
  • Grill over low heat for about 5 minutes on each side, or until tender.
  • Arrange cabbage on serving plates and top with grilled eggplant; drizzle with the asian vinaigrette.
  • Top with the fresh mint, feta, and sprinkle with toasted sesame seeds.
  • Asian Vinaigrette:.
  • In a blender or food processor, combine all the ingredients except the vegetable and sesame oils. With the blender/processor running, slowly pour in the vegetalbe oil followed by the sesame oil. Process for 10 to 15 seconds longer. Refrigerate until ready to serve. (If necessary, whisk before serving.).
  • COOK'S TIP: Leftover vinaigrette makes for a tasty salad dressing or marinade for fish.

Nutrition Facts : Calories 450.9, Fat 32.3, SaturatedFat 6.7, Cholesterol 16.7, Sodium 761, Carbohydrate 38.2, Fiber 17.3, Sugar 18.6, Protein 9.7

GRILLED EGGPLANT WITH GARLIC-CUMIN VINAIGRETTE, FETA & HERBS



Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs image

Make and share this Grilled Eggplant With Garlic-Cumin Vinaigrette, Feta & Herbs recipe from Food.com.

Provided by leroca2

Categories     Vegetable

Time 20m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 12

1 small garlic clove
1 1/2 tablespoons fresh lemon juice
1 small shallot, very finely diced
3 tablespoons extra virgin olive oil
1/2 teaspoon cumin seed, lightly toasted and ground
kosher salt
1 pinch cayenne
1 large globe eggplant, trimmed and cut into 1/2-inch-thick rounds (about 1 pound)
3 tablespoons extra virgin olive oil, more as needed
1/4 cup crumbled feta
2 tablespoons coarsely chopped of fresh mint
2 tablespoons coarsely chopped fresh cilantro

Steps:

  • Make the vinaigrette:.
  • With a mortar and pestle, pound the garlic and a pinch of salt to a paste.
  • Combine the garlic paste and 1 tbs of the lemon juice in a bowl and let sit for 10 minute.
  • Combine the shallot with the remaining 1/2 tablespoon lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes.
  • Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.
  • Grill the eggplant:.
  • Prepare a medium-high charcoal or gas grill fire.
  • Brush both sides of the eggplant slices with olive oil and season with salt.
  • Grill (covered on a gas grill; uncovered on a charcoal grill), 3 to 4 minutes.
  • Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more.The interior should be grayish and soft rather than white and hard.
  • Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.

Nutrition Facts : Calories 238.1, Fat 22.6, SaturatedFat 4.2, Cholesterol 8.3, Sodium 109.4, Carbohydrate 8.4, Fiber 4.2, Sugar 3.2, Protein 2.8

QUINOA, ROASTED EGGPLANT AND APPLE SALAD WITH CUMIN VINAIGRETTE



Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

2 teaspoons cumin seeds
1/4 cup extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 large shallot, finely chopped (about 1/2 cup)
One 14.5-ounce can vegetable broth (about 2 cups)
1 1/4 cups whole-grain quinoa, preferably organic
Nonstick vegetable oil spray
One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large Honey Crisp or Golden Delicious apple, unpeeled, cored, quartered
3/4 cup walnut pieces, toasted, or 1/3 cup roasted salted sunflower seeds
1/2 cup dried cranberries
1 large bunch watercress

Steps:

  • For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder.
  • Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
  • For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
  • Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.
  • Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
  • Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.
  • Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve.

EGGPLANT VINAIGRETTE



Eggplant Vinaigrette image

This Eggplant Vinaigrette recipe is very easy to do and can be served as an appetizer. The garlic and spices make it very tasty. Serve with crackers, small bread rounds, or use to make a fancy eggplant sandwich.

Provided by SUNFLOWER71

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time P2DT30m

Yield 8

Number Of Ingredients 6

2 pounds small eggplants
1 whole head garlic, peeled and chopped
1 cup olive oil
½ cup red wine vinegar
salt and pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Rinse eggplants, and remove the stems. Place in a large pot of lightly salted water. Bring to a boil, and cook for 10 minutes. Drain, and set aside to cool.
  • In a medium bowl, stir together the garlic, salt, pepper, and cayenne. Cut a slit lengthwise down the center of each eggplant, and pack full of the garlic mixture. Place the eggplants in a glass jar, or glass baking dish. Whisk together the oil and vinegar, and pour over the egg plants to cover. Refrigerate for 2 days before slicing and serving.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 3.4 g, Fat 27 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 3.7 g, Sodium 1.7 mg, Sugar 0.1 g

EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE



EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE image

Categories     Salad     Cheese     Vegetable     Side     Bake     Vegetarian

Yield 4-6 servings

Number Of Ingredients 11

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves.

Steps:

  • 1. Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper. 2. Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.) 3. Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Tips:

  • To ensure the eggplant is properly cooked, pierce it with a fork or knife before roasting. This will allow the steam to escape and prevent the eggplant from becoming soggy.
  • For a smoky flavor, roast the eggplant directly over an open flame or on a grill. Just be sure to keep an eye on it so that it doesn't burn.
  • If you don't have time to roast the eggplant, you can also microwave it. Just be sure to prick it with a fork or knife first to prevent it from exploding.
  • For a more flavorful vinaigrette, use a variety of herbs and spices. Some good options include basil, oregano, thyme, rosemary, garlic, and red pepper flakes.
  • If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use about 1/3 of the amount of dried herbs as you would fresh herbs.
  • To make the vinaigrette ahead of time, simply whisk all of the ingredients together and store it in a jar in the refrigerator for up to 3 days.

Conclusion:

Eggplant vinaigrette is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It's perfect for a summer meal, as it's light and refreshing. And it's also very easy to make, so you can have it on the table in no time. So next time you're looking for a new and exciting way to enjoy eggplant, give this recipe a try. You won't be disappointed!

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