Grilled Eggplant Romano: A Mediterranean Delight
Grilled Eggplant Romano is a delectable Italian dish that combines the smoky flavor of grilled eggplant with the tangy taste of Romano cheese. This vegetarian dish is a perfect appetizer or main course and can be easily prepared with a few simple ingredients. Our article features three variations of Grilled Eggplant Romano to cater to diverse tastes and preferences: the classic recipe, a spicy Arrabiata version, and a refreshing Caprese style. Each recipe is meticulously explained with step-by-step instructions, ensuring culinary success even for novice cooks. Dive into the smoky, cheesy goodness of Grilled Eggplant Romano and relish the authentic flavors of Mediterranean cuisine.
GRILLED EGGPLANT ROMANO
At the moment, my kitchens smells like an Italian restaurant. We bought some soft ball sized Rosa Bianca eggplants at our local farmer's market on the weekend and my DH requested I do Eggplant Parmesan. The eggplants are grilled without any oil in this recipe. This should make 3 layers. Rosa Bianca are our favorites. They are round eggplants that are purple and white and very mild.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Turn your barbecue on to high.
- Cut the eggplants into 1/2 inch pieces.
- Grill them until they are lightly charred. Remove from the grill and set aside.
- If you can't grill them all at once, remove the first batch and do the second.
- Once they are cook do the following:.
- In a 9x2x13 inch ceramic dish coat the bottom with a good layer of the pasta sauce.
- Lay the eggplant in a single layer over the sauce.
- Sprinkle with 1 cup of the cheese over the eggplants. Then sprinkle 1 tablespoons of the garlic powder over top of that. Repeat ending with the cheese and garlic powder.
- Sprinkle the bread crumbs on top and drizzle with a little olive oil if you like.
- Cook in a 375'F oven for about 45 minutes or until the bread crumbs are a golden brown and the eggplant is bubbling around the edges.
- Bon Appetit!
SUMMER PASTA WITH GRILLED EGGPLANT SAUCE
Even though the exterior of eggplant is a gorgeous deep purple color; the beauty of this vegetable lies on the inside. This recipe takes advantage of the fact that the flesh of grilled eggplant transforms into a luscious creamy sauce that's perfect for dressing up little tubes of rigatoni. To make the most of summer's bounty, cherry tomatoes are grilled alongside the eggplant until bursting with juices, then mixed into this summer vegetable pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for high heat.
- Bring a large pot of salted water to a boil. Add the lemon juice to the boiling water and cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot; set aside.
- Pierce the eggplant a few times with a fork or knife. Place on the grill, cover and cook, turning every 8 to 10 minutes, until completely charred all over and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and let cool slightly for 10 minutes.
- While the eggplant cooks, prepare 2 sheets of foil, each 12-by-12-inches, and stack them together. Place the tomatoes, garlic, olive oil, 1/2 teaspoon salt and a few grinds of black pepper in the center of the foil. Fold over 2 opposite sides of the foil then fold in the remaining sides to create a tight seal. When 15 minutes of cooking time remain for the eggplant, add the foil pack to the grill and cook until juices start to bubble out of the top (this means the tomatoes and garlic are sufficiently cooked without having to open the pack), 13 to 15 minutes.
- Remove the eggplant to a cutting board (keeping any juices that accumulated in the bowl) and squeeze gently to crack the skin and expose the flesh. Use a spoon to remove the flesh, transfer to the large bowl and mash lightly with the spoon or a potato masher (you should have about 1 cup of flesh); discard the skin. Stir in the ricotta and Pecorino Romano until smooth then pour into the pot with the pasta and mix until combined. Fold in the contents of the foil pack (including any juices that accumulated), the basil, parsley, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper; stir until combined, adding the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed. Serve with more basil, parsley, Pecorino Romano and crushed red pepper flakes if using.
BURRATA WITH ROMANO BEANS AND ROASTED EGGPLANT
Although burrata is inarguably the star of this stunning summery salad, roasted eggplant, cherry tomatoes and Romano beans add a brilliant mix of colors, textures and flavors to the creamy mozzarella. The eggplant is soft and rich; the tomatoes, juicy and sweet; and the Romano beans, which look like flat, broad green beans, add a nice crunch. Then, to season it all, the vegetables are tossed with a piquant mix of garlic oil, capers, olives and fresh herbs. Serve this as a light meal or a first course, with grilled or toasted country bread, perhaps smeared with a little of the garlic confit left over from making the garlic oil.
Provided by Melissa Clark
Categories salads and dressings, vegetables, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put eggplant in a colander. Sprinkle with 1/2 teaspoon kosher salt and let stand in the sink to drain for 20 to 30 minutes, tossing occasionally.
- Meanwhile, make garlic oil: Place garlic cloves in a small pot and cover with 1/3 cup olive oil. Place over very low heat and cook gently until soft and pale golden, 10 to 15 minutes. Let cool. Mash garlic with a fork, then strain the oil into a jar or little bowl, pressing hard on the solids. (Use the solids, known as garlic confit, as a spread for bread or keep to mix into vinaigrettes or marinades. It will keep for at least a week in the refrigerator.)
- Heat oven to 450 degrees. Squeeze out as much excess liquid from eggplant as possible (or pat very dry). Toss eggplant with 1/3 cup olive oil and spread out on 1 or 2 rimmed baking sheets so the pieces aren't touching. (This makes for the best browning.) Roast, tossing once or twice, until golden brown, 20 to 30 minutes. Transfer eggplant to a bowl and toss with tomatoes and 3 tablespoons garlic oil.
- Bring a large pot of salted water to a boil. Drop in Romano beans and cook until just tender, 3 to 6 minutes depending on their size and thickness. Drain well under cold running water. Cut into 1-inch pieces; add to bowl of eggplant.
- Toss olives, capers, mint, basil, vinegar and a little more garlic oil into salad. Season with flaky salt and pepper.
- Place cheese in the center of a serving platter and surround with salad. Drizzle with more garlic oil if you like, and sprinkle with more flaky sea salt. Serve with crusty bread.
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 37 grams, Carbohydrate 25 grams, Fat 57 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 1090 milligrams, Sugar 11 grams
GRILLED ITALIAN EGGPLANT SLICES
What a fabulous way to dress up eggplant! Piled high with herbs, cheese and fresh tomatoes, this fail-proof, grilled side nicely complements a variety of main dishes. -Theresa LaSalle, Midlothian, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients., Grill eggplant, covered, over medium heat for 3 minutes. Turn slices; spoon Parmesan mixture onto each. Top with tomato; sprinkle with mozzarella cheese. Grill, covered, 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 134 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 129mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
Tips:
- Choose firm, glossy eggplants with no blemishes or bruises.
- To remove the bitterness from the eggplant, slice it lengthwise and sprinkle it with salt. Let it sit for 30 minutes, then rinse it off and pat it dry.
- To prevent the eggplant from absorbing too much oil, brush it lightly with olive oil before grilling.
- Grill the eggplant over medium-high heat until it is tender and slightly charred.
- Serve the grilled eggplant immediately or at room temperature.
Conclusion:
Grilled eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a healthy and flavorful way to add vegetables to your diet. With a few simple ingredients and a little bit of time, you can create a delicious grilled eggplant dish that your whole family will enjoy.
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