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How To make Grilled Eggplant & Basil Vinaigrette
Ingredients
2
pound
eggplant, firm, japanese
1
oil, olive
1
salt, to taste
1
pepper, to taste
1
vinegar, balsamic
3
each
garlic, cloves, thinly sliced
1
cup
basil, fresh, leaves, torn into small pieces
Directions:
This is a dish whose flavors improve with time, so make it when you have your grill going anyway. Grill the eggplant when the coals are dying, assemble the recipe, and it will be ready for a meal the next day.
Wipe eggplants and slice lengthwise or diagonally into pieces a little less than 1/2-inch thick. Discard the end pieces that are mostly skin. Brush each piece on both sides with oil and grill over the coals. (You can also fry the eggplant slices instead of grilling them, or even broil them, if you prefer.) To make crisscross grill marks, turn each slice just once at a 45-degree angle. Cook on both sides until eggplant is nicely colored and tender. As you work, make a layer of cooked eggplant in a non-corrosive dish. Season with salt and freshly ground pepper, scatter garlic and basil leaves on top and splash a little vinegar over all. Add the next layer of eggplant and continue until everything is used. The warmth from the eggplant will bring out the flavors of the garlic and the basil. It will smell wonderful.
Cover the dish and refrigerate for several hours or overnight. Bring to room temperature before serving.
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Bobby's Grilled Eggplant Salad is the perfect healthy side to any summer meal!!
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Grilled Eggplant Salad
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 25 min
Prep: 15 min
Cook: 10 min
Yield: 4 servings
Ingredients
1 Italian eggplant, cut into 1-inch thick slices
1 large red onion, cut into rounds
Canola oil
1 avocado, halved, pitted and flesh chopped
1 tablespoon red wine vinegar
1 teaspoon Dijon Mustard
1 tablespoon coarsely chopped oregano leaves
Honey
Olive oil
Salt and freshly ground black pepper
1 lemon, zested
Parsley sprigs, for garnish
Directions
Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.
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Bobby Flay Makes Grilled Eggplant Salad | Grill It! with Bobby Flay | Food Network