Best 4 Grilled Eggplant Wgarlic Cumin Vinaigrette Sammie Recipes
**Grilled Eggplant with Garlic-Cumin Vinaigrette Sammie**
Grilled eggplant is a delicious and versatile dish that can be enjoyed as a main course, side dish, or appetizer. In this recipe, we'll show you how to make a grilled eggplant sandwich with a flavorful garlic-cumin vinaigrette. This sandwich is perfect for a quick and easy lunch or dinner, and it's also a great way to use up leftover grilled eggplant. The garlic-cumin vinaigrette is made with olive oil, red wine vinegar, garlic, cumin, and honey. It's tangy, flavorful, and the perfect complement to the grilled eggplant. We'll also show you how to make a simple cucumber-tomato-onion salad to serve with the sandwich. This salad is light and refreshing, and it helps to balance out the richness of the sandwich.
**Additional Recipes in the Article:**
**Grilled Eggplant with Garlic-Cumin Vinaigrette:** This is the main recipe in the article, and it provides instructions for grilling the eggplant and making the garlic-cumin vinaigrette.
**Cucumber-Tomato-Onion Salad:** This simple salad is the perfect accompaniment to the grilled eggplant sandwich. It's light, refreshing, and helps to balance out the richness of the sandwich.
**Garlic-Cumin Vinaigrette:** This versatile vinaigrette can be used on grilled eggplant, roasted vegetables, or as a marinade for chicken or fish. It's tangy, flavorful, and easy to make.
GRILLED EGGPLANT WITH GARLIC VINAIGRETTE
This healthy Grilled Eggplant with Garlic Vinaigrette is the vegetable side dish you need in your life! Tender eggplant slices are smothered in a savory garlic dressing and topped with crumbled feta cheese.
Provided by Katerina | Diethood
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with paper towels; arrange the eggplant slices on top of the paper towels and sprinkle with salt on both sides. Let sit for 20 minutes, or until you can see water beads on the surface of the eggplant slices.
- Preheat the grill.
- Wipe down each eggplant slice with paper towels.
- Brush eggplant slices with olive oil on both sides.
- Lightly season with salt and fresh ground pepper.
- Grill the eggplant slices for about 4 to 5 minutes per side, or until grill marks form and eggplant is tender.
- Remove from grill and transfer to a platter; set aside.
- In a mixing bowl, combine remaining olive oil, lemon juice, vinegar, garlic, and chopped fresh herbs. Taste the dressing for salt and pepper, and adjust.
- Drizzle eggplant slices with the prepared garlic dressing.
- Top with feta cheese, if desired.
- Serve.
Nutrition Facts : Calories 300 kcal, Carbohydrate 14 g, Protein 2 g, Fat 27 g, SaturatedFat 4 g, Sodium 6 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
GRILLED EGGPLANT WITH GARLIC-CUMIN VINAIGRETTE, FETA & HERBS
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
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
Provided by Giada De Laurentiis
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 19
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.
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
Tips:
- Choose the right eggplant: Look for eggplants that are firm, plump, and have smooth, glossy skin. Avoid eggplants that are bruised, wrinkled, or have brown spots.
- 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 they are too thin, they may burn.
- Grill the eggplant over medium-high heat: This will help to prevent them from sticking to the grill. You can also use a grill pan if you don't have a grill.
- Cook the eggplant until it is tender: This will usually take about 5-7 minutes per side. You can check the eggplant by piercing it with a fork. If it goes through easily, the eggplant is cooked.
- Make the vinaigrette while the eggplant is grilling: This will give the flavors time to meld. You can make the vinaigrette ahead of time and store it in the refrigerator for up to 2 days.
- Assemble the sandwiches: Once the eggplant is cooked, assemble the sandwiches. You can use any type of bread you like. Whole wheat bread, ciabatta, or focaccia are all good choices.
Conclusion:
Grilled eggplant sandwiches are a delicious and easy-to-make meal. They are perfect for a summer cookout or a quick weeknight dinner. The combination of grilled eggplant, garlic-cumin vinaigrette, and fresh herbs is sure to please everyone.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
