#grilledeggplant

[bbquepod]

Cambodia, Khmer Food

[easynhealthyfoodrecipes]

This grilled eggplant is marinated in garlic and herbs, then cooked until tender and golden brown. An easy and healthy side dish that pairs perfectly with a variety of grilled meats and seafood.

[wyldfit]

Grilled eggplant is ideal side dish for parties. Try it with tahini or tomato garlic sauce - taste great!

[shuufly]

Smoky grilled eggplant, fresh lettuce, and tomato slices make up this vegan sandwich, which is made with hearty whole grain bread. It's a tasty and filling meal that can be eaten for lunch or dinner.

Ingredients: 1 large eggplant, sliced into rounds. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 4 slices whole grain bread. 1 tomato, sliced. 4 lettuce leaves.

Instructions: Set the grill or grill pan over medium-high heat to heat it up. Put smoked paprika, garlic powder, salt, and pepper in a bowl and mix them together. Cover both sides of the eggplant slices with the olive oil mix. Grill slices of eggplant for three to four minutes on each side, or until they are soft and charred. Warm up the bread slices. Put grilled eggplant, tomato slices, and lettuce leaves between two slices of toasted bread to make a sandwich.

Prep Time: 10 minutes

Cook Time: 10 minutes

Miyo Linux

[crossedkeysinn]

Yaki Nasu, or Japanese Grilled Eggplant, is a simple and flavorful dish that highlights the natural sweetness of eggplants. The miso glaze adds a savory umami flavor, making it a perfect side dish for any Japanese meal.

Ingredients: 2 Japanese eggplants. 2 tablespoons miso paste. 1 tablespoon mirin. 1 tablespoon sake. 1 tablespoon sugar. 1 tablespoon vegetable oil. 1 teaspoon sesame seeds for garnish. 1 green onion, thinly sliced for garnish.

Instructions: Set the grill on medium heat. Cut the eggplants in half down the middle and score the flesh across the middle. To make the miso glaze, put sugar, mirin, sake, and miso paste in a small bowl and mix them together. Use vegetable oil to coat both halves of the eggplant. Put the eggplants on the grill with the cut side down. Cook for three to four minutes, or until they have a light char. Brush the miso glaze on the flesh side of the eggplants after flipping them over. Put the eggplants back on the grill for three to four more minutes, or until they are soft and caramelized. Add sesame seeds and green onions after taking it off the grill. As a side dish or starter, serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

Anchor Text

[hmnals]

These grilled eggplant and pesto sandwiches are a delightful combination of smoky grilled eggplant, savory pesto sauce, melted provolone cheese, and peppery arugula, all sandwiched between slices of crusty bread.

Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds. 1/4 cup olive oil. Salt and pepper to taste. 1/2 cup pesto sauce. 8 slices of bread. 4 slices of provolone cheese. 1 cup baby arugula leaves.

Instructions: Preheat grill to medium-high heat. Brush eggplant slices with olive oil and season with salt and pepper. Grill eggplant slices for 3-4 minutes per side, until tender and grill marks form. Spread pesto sauce on one side of each slice of bread. Place a slice of provolone cheese on half of the bread slices. Top the cheese with grilled eggplant slices and a handful of arugula leaves. Cover with remaining bread slices, pesto side down. Heat a skillet over medium heat and place sandwiches in the skillet. Cook for 2-3 minutes on each side until the bread is golden brown and the cheese is melted. Remove from heat and let cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Chesham Yoga

[hannahmiet]

This Grilled Eggplant with Feta Relish recipe is a perfect combination of smoky grilled eggplant and a tangy feta relish. It's a delightful dish that's easy to prepare and bursting with Mediterranean flavors.

Ingredients: 2 large eggplants, sliced. 1/4 cup olive oil. Salt and pepper to taste. 1 cup crumbled feta cheese. 1/2 cup cherry tomatoes, halved. 1/4 cup Kalamata olives, chopped. 2 tablespoons fresh parsley, finely chopped. 1 tablespoon red wine vinegar.

Instructions: Preheat the grill to medium-high heat. Brush eggplant slices with olive oil and season with salt and pepper. Grill eggplant for 3-4 minutes per side, until tender and grill marks appear. In a bowl, combine feta cheese, cherry tomatoes, olives, parsley, and red wine vinegar. Place grilled eggplant on a serving platter and top with the feta relish. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

William Dobbie

[teadinoart]

Grilled eggplant slices, pesto sauce, fresh tomato, and gooey mozzarella cheese are put between two slices of toasted bread to make this tasty sandwich.

Ingredients: 1 large eggplant, sliced. 4 tablespoons pesto sauce. 4 slices of your favorite bread. 1 tomato, sliced. 4 slices mozzarella cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat a grill or grill pan over medium heat. Brush eggplant slices with olive oil and season with salt and pepper. Grill eggplant slices for 3-4 minutes on each side, until tender and grill marks appear. Toast the bread slices until lightly golden. Spread pesto sauce evenly on one side of each bread slice. On 2 bread slices, layer grilled eggplant slices, tomato slices, and mozzarella cheese. Top with remaining bread slices to form sandwiches. If desired, garnish with fresh basil leaves. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Eva gonzalez