Summer Fest: 5 Takes on Grilled Eggplant
From large, meaty Italian options to delicate and long Japanese varieties, eggplants abound at markets right now. Eggplant can be pureed into dips or sliced into pasta, but I like it straight from the grill.
Bobby Flay puts an Asian spin on sliced eggplant by glazing the slices in a ginger, garlic and red chili flake sauce complete with hoisin, vinegar and soy sauce. Serve with a sprinkling of only cilantro so the wonderful grill marks are displayed.
Giada De Laurentiis grills eggplant in just a drizzle of olive oil. Sprinkle your platter of veggies with pine nuts, goat cheese, basil and mint. Drizzle the finished slices with extra virgin olive oil, balsamic vinegar, salt and pepper.
Gabriele Corcos and Debi Mazar make a Tuscan vegetable dish of grilled zucchini, endive and eggplant topped with Acciugate Di Renato, which is a dressing of oil, garlic, anchovies, parsley and capers.
Serve Japanese eggplant alongside bell peppers, yellow squash and zucchini to showcase the best of what's at the market right now. Once the veggies are arranged on a platter, drizzle them with an herb dressing blend of oil, balsamic vinegar, garlic, parsley, basil and rosemary.
Ellie Krieger's lighter take on summer eggplant uses just cooking spray to char eggplant, onion and zucchini on the grill. While the veggies cook, whisk together the olive oil, vinegar and oregano. Pour it over the cooked vegetables and toss before gently stirring in the tomatoes and mint. Sprinkle with the feta for serving.
Feed Me Phoebe: Grilled Eggplant with Sumac, Capers and Mint
Jeanette's Healthy Living: Eggplant Pepper Mushroom Turkey Sausage Hash
Taste With The Eyes: Cold Soba Noodles with Eggplant and Mango
Napa Farmhouse 1885: Eggplant Fritter Burgers with Sriracha Chili Mayo