Best 3 Grilled Eggplant With Sherry Vinegar Drizzle Recipes
Embark on a culinary journey with our enticing grilled eggplant recipe, a delightful symphony of flavors that will tantalize your taste buds. This dish showcases the smoky, savory essence of eggplant, expertly grilled to perfection. Drizzled with a tantalizing sherry vinegar dressing, each bite offers a harmonious blend of tangy, sweet, and umami notes. Accompanying the eggplant is a medley of vibrant and flavorful recipes, including a refreshing cucumber salad, a creamy tzatziki sauce, and a zesty tomato salsa. These accompaniments add a layer of complexity and diversity, transforming the grilled eggplant into a complete and satisfying meal.
Let's cook with our recipes!
GRILLED BABY EGGPLANT WITH BALSAMIC GLAZE
Steps:
- For the grilled baby eggplant: Preheat a grill or grill pan to medium high.
- Cut off the stems from the baby eggplant and slice them in half lengthwise. Make a 1/2-inch-deep crosshatch pattern on the flesh side of each using a knife. Put them in a medium bowl.
- In a small bowl, mix together the oil, rosemary and garlic. Pour the mixture over the eggplant, tossing to coat completely, and sprinkle generously with salt and pepper. Grill, flipping halfway through, until tender and dark, about 10 minutes.
- For the glaze: Meanwhile, in a small saucepan, combine the oil, stock, balsamic vinegar, honey, mustard, lemon juice, salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Drizzle over the eggplant to serve.
GRILLED EGGPLANT WITH BALSAMIC VINEGAR, FETA, AND GRILLED BAGUETTE
Though the flavors seem familiar together -- eggplant, feta, and fresh herb -- this deconstructed dish allows guests to graze, making each mouthful a new combination.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.
- Mix olive oil, thyme, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Reserve 1 tablespoon oil mixture. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Remove from heat, stir in reserved oil mixture, and let cool.
- Preheat grill to medium; brush grill with vegetable oil. Brush eggplant slices generously with some remaining oil mixture. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.
- Increase grill temperature to high. Brush baguette with remaining oil mixture, and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.
- Place eggplant, baguette, and feta on a large platter. Drizzle eggplant and feta with some vinegar mixture, then sprinkle torn basil over top. Serve with remaining vinegar mixture.
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 and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft, spongy, or have blemishes.
- Slice the eggplant evenly: This will help them cook evenly. If the slices are too thick, they will be tough and chewy. If they are too thin, they will burn easily.
- Don't overcrowd the grill: If you overcrowd the grill, the eggplant will not cook evenly and will be more likely to stick. Leave some space between the eggplant slices so that they can cook properly.
- Cook the eggplant over medium heat: This will help prevent it from burning. If the heat is too high, the eggplant will cook too quickly and will be tough and chewy.
- Flip the eggplant slices halfway through cooking: This will help them cook evenly. Use a spatula to carefully flip the eggplant slices so that they do not break.
- Serve the eggplant immediately: Grilled eggplant is best served immediately, while it is still warm and tender. You can drizzle it with olive oil, balsamic vinegar, or your favorite sauce.
Conclusion:
Grilled eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up summer eggplants and is a healthy and flavorful addition to any meal. With the right tips and techniques, you can easily grill eggplant at home. So fire up your grill and give it a try!
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