Best 4 Grilled Eggplant Aubergine Parcels Recipes
**Grilled Eggplant Aubergine Parcels: A Mediterranean Delight**
Indulge in the smoky, savory flavors of Grilled Eggplant Aubergine Parcels, a delectable dish that captures the essence of Mediterranean cuisine. These parcels, also known as involtini, are crafted with tender eggplant slices grilled to perfection and filled with a tantalizing mixture of aromatic herbs, tangy cheeses, and juicy tomatoes. Drizzled with a vibrant dressing of olive oil, lemon juice, and fresh herbs, each bite offers a harmonious fusion of flavors and textures. This article presents a collection of recipes that explore different variations of Grilled Eggplant Aubergine Parcels, ensuring there's something for every palate to savor. From classic Italian recipes to contemporary creations, embark on a culinary journey that celebrates the versatility and deliciousness of this beloved Mediterranean dish.
SPICY GRILLED EGGPLANT
This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED EGGPLANT (AUBERGINE) PARCELS
These little Italian bundles of tomatoes, mozzarella chees and basil, wrapped in slices of eggplant and then cooked on the BBQ. Cooking time includes refrigerating the parcels for 20 minutes.
Provided by Chippie1
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the stalks from the eggplants and slice lengthwise into 1/4" slices.
- Bring a large pot of salted water to a boil and cook the eggplant slices for 2 minutes.
- Drain and pat slices dry with paper towel.
- Take 2 eggplant slices and arranged in a cross.
- Assemble with a slice of tomato in the center, season with salt & pepper, next a basil leaf and then a slice of mozzarella, another basil leaf, another tomato and more seasoning.
- Fold the ends of the eggplant slices around the filling.
- Chill the parcels for 20 minutes in fridge.
- To make the sauce, whisk together the olive oil, vinegar, tomato paste, and lemon juice.
- Season with salt & pepper.
- Baste the eggplant parcels with sauce and grill for about 10 minutes, turning once.
MELTING-MIDDLE AUBERGINE PARCELS
Cater for vegetarians in fine fashion with these barbecue-friendly parcels filled with mozzarella and dressed with pesto sauce
Provided by Barney Desmazery
Categories Main course
Time 30m
Yield Makes 8
Number Of Ingredients 10
Steps:
- To make the dressing, blitz all the ingredients, except the oil, in a food processor; then, with the motor still running, drizzle in the oil. Tip into a bowl and set aside.
- Trim off either end of the aubergines and discard. Slice the aubergines lengthways into 16 slices in total. Over a barbecue (or on a hot griddle pan), heavily mark the aubergine slices on each side to soften, then lift into a dish, drizzle with a little olive oil and season.
- Working methodically, make little stacks of a mozzarella slice, tomato slice and basil leaf. Wrap each stack in a grilled aubergine slice, then wrap a second slice in the other direction to try to cover the gaps and make a little bundle. Secure each parcel with a couple of cocktail sticks. Can be kept in the fridge overnight.
- Place the parcels on the barbecue and continue to char on each side until the cheese just starts to ooze out. Lift onto a platter, drizzle with the pesto dressing and serve. See time saving tip, below left.
Nutrition Facts : Calories 454 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
HERB AND GARLIC GRILLED EGGPLANT (AUBERGINE)
Eaten either hot or at room temperature, this is one of those simple, but ultimately satisfying dishes that goes with almost anything and is so good eaten on its own. Adapted from The Splendid Table, by Lynne Rossetto Kasper. This doubles easily.
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 6-8
Number Of Ingredients 7
Steps:
- Marinating the Eggplant:.
- Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
- Cooking Eggplant on an Outdoor Grill:
- Burn down a charcoal fire (using real wood charcoal briquets if possible), until a white ash has formed on the briquets. Heat should be moderate. Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning. Transfer the finished slices to a platter and serve.
- Cooking Eggplant Inside:.
- Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side.
- Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or you may preheat broiler, placing eggplant about 4" from the flame. Spread any leftover marinade over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced.
- Serve as a first course or main dish after topping the warm slices with long furls of Parmigiano-Reggiano or sheep cheese carved with a vegetable peeler. Enjoy!
Nutrition Facts : Calories 262.4, Fat 24.4, SaturatedFat 3.4, Sodium 7.5, Carbohydrate 11.7, Fiber 6.5, Sugar 4.4, Protein 2.3
Tips:
- Choose the right eggplant: Look for eggplants that are firm and heavy for their size. Avoid eggplants that are bruised or have blemishes.
- Slice the eggplant evenly: This will help them cook evenly. If the slices are too thick, they will take longer to cook and may not cook through. If the slices are too thin, they may fall apart during grilling.
- Marinate the eggplant slices: This will help them absorb flavor and moisture. You can use a simple marinade made with olive oil, garlic, and herbs, or you can get creative and try different flavor combinations.
- Grill the eggplant slices over medium heat: This will help them cook evenly without burning. If you grill the eggplant slices over high heat, they may burn on the outside before they are cooked through.
- Serve the eggplant slices immediately: They are best when served hot and fresh off the grill.
Conclusion:
Grilled eggplant parcels are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With a little creativity, you can create a variety of different grilled eggplant parcels that will please everyone at your table.
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