Best 2 Lisas Herbed Eggplant Medley Recipes
Succulent and savory, Lisa's Herbed Eggplant Medley is a symphony of flavors that will tantalize your taste buds. This delectable dish features tender eggplant slices, bathed in a tantalizing marinade of olive oil, garlic, herbs, and spices, then grilled to perfection. Accompanying the eggplant are two distinct yet complementary recipes: a refreshing Tomato and Cucumber Salad, with its crisp, juicy tomatoes, cool cucumbers, and tangy vinaigrette, and a creamy, flavorful Yogurt Sauce, adding a touch of richness and tang to the medley.
Check out the recipes below so you can choose the best recipe for yourself!
GARLIC AND HERB EGGPLANT
Press the diced eggplant to get rid of excess water before you cook it to a golden brown and season it with garlic, parsley and mint.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
- Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
- Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.
ROASTED EGGPLANT MEDLEY
Categories Herb Side Broil Low Fat Vegetarian Low Cal Eggplant Zucchini Summer Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat broiler. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes. Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.
Tips:
- Choose small, tender eggplants for the best flavor and texture.
- Don't peel the eggplants before cooking. The skin adds flavor and nutrients.
- Salt the eggplant slices before cooking to help them release their bitter juices.
- Cook the eggplant over medium heat so that it has time to soften without burning.
- Don't overcrowd the pan when cooking the eggplant. Give the slices enough space to brown properly.
- Use a variety of herbs and spices to flavor the eggplant. Some good options include basil, oregano, thyme, rosemary, garlic, and paprika.
- Serve the eggplant as a side dish, main course, or appetizer.
Conclusion:
Lisa's Herbed Eggplant Medley is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a summer cookout or a weeknight dinner. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a new way to cook eggplant, give this recipe a try. You won't be disappointed.
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