Best 4 Grilled Eggplant Aubergine Parcels Recipes

SPICY GRILLED EGGPLANT

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.

GRILLED EGGPLANT (AUBERGINE) PARCELS

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

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.

HERB AND GARLIC GRILLED EGGPLANT (AUBERGINE)

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!