Grilled Eggplant Caprese

Oh, sweet eggplant. Paired with tomatoes, basil, oil and balsamic, this purple beauty really shines.

If you are enjoying an abundance of tomatoes from your garden or farmer's market, this dish is a great way to put that fresh summer taste to work. The eggplant caprese makes a great side salad, appetizer or vegetarian main dish.

Never grilled eggplant before? It's a quick way to get a mellow, smoky flavor, and the eggplant will hold up well the next day, too. If you like, you can grill the eggplant ahead of time.

If you are like me and just can't get enough of grilled eggplant, try these dishes, too — Grilled Eggplant with Chimichurri Sauce or Grilled Eggplant Salad. 

Mangia! Mangia!
Andrea

Grilled Eggplant Caprese

1 medium eggplant, sliced into 1/4 slices
Olive oil (about 1/2 cup, plus more for drizzling)
Balsamic vinegar (about 1/2 cup, plus more for drizzling)
4 to 5 medium tomatoes, sliced
15 basil leaves, divided
1 pound fresh mozzarella, sliced
Salt and pepper to taste
Fresh salad greens, optional

Heat your grill to medium. Brush both sides of eggplant slices with olive oil and balsamic vinegar.

Place eggplant slices on grill and cook until lightly browned, about 3 to 4 minutes. Turn over and grill another 3 minutes or so, until eggplant is softened and nice grill marks appear. Remove from grill and set aside.

Layer salad greens on a serving platter. Arrange eggplant slices on greens. Top each piece of eggplant with a slice of mozzarella cheese, 1 basil leaf and a slice of tomato. Drizzle with olive oil and balsamic vinegar.

Slice any remaining basil leaves into thin strips and sprinkle on top of eggplant stacks. Add salt and pepper to taste.

Roasted & Stuffed Baby Eggplants

The cutest baby eggplants have been making regular appearances in my weekly haul from the farmer's market and I found an easy and delicious way to cook them, thanks to Real Simple.

You all know I'm an eggplant devotee, as I noted in this post about Eggplant with Chimichurri Sauce.

This latest take combines creamy eggplant with just the right savory flavors. It holds up well as leftovers, too. We served it as a side dish.

I mostly stuck to the original recipe, cutting back on the oil and sprinkling the cheese on top instead of serving it on the side. Hope you like it as much as we did.

Mangia! Mangia!
Andrea

Roasted & Stuffed Baby Eggplants
Inspired by this recipe from Real Simple.

6 baby eggplants
3 lemons
3 garlic cloves, thinly sliced
12 sprigs of fresh oregano
1 teaspoon kosher salt
Fresh ground black pepper to taste
1/4 to 1/2 cup olive oil
8 ounces feta cheese, crumbled


Heat oven to 450 degrees.

Slice each eggplant lengthwise, leaving the tops of the eggplants intact. Arrange eggplants in a 9 x 13 inch baking dish.

Thinly slice one lemon. Squeeze the juice from the other 2 lemons and set aside.

Place lemon slices into the cut eggplants. Then insert 2 oregano sprigs and a few garlic slices into each eggplant.

Season with salt and pepper. Drizzle with the lemon juice and olive oil.

Cover with foil and roast for about 45 minutes or until eggplants are soft. Baste with pan juices about every 15 minutes.

Remove foil and cook for another 5 minutes. Transfer to individual plates and top with pan juices (if desired) and crumbled feta.

Note: Remove oregano sprigs before eating. The lemons become very soft and can be eaten in their entirety or discarded.

Grilled Eggplant with Chimichurri Sauce

Just like Amy, I am a huge fan of eggplant. And this summer, my weekly farmer's market basket has been filled with the cutest baby eggplants. The best thing about this is that it forces me to find new ways to prepare familiar vegetables.

Over the years my eggplant repertoire has grown from eggplant parmesan and simple grilled eggplant  to include Baba Ghannouj, Grilled Eggplant Salad (one of my all-time faves), and Eggplant and Green Pea Curry.

I recently discovered how delicious this purple-skinned veggie can be when oven roasted with other vegetables in a ratatouille or in Amy's Oven-Roasted Kohlrabi Medley.

This week I was craving eggplant from the grill, but wanted to spice it up a bit. We had cilantro, limes and fresh parsley on hand, so a chimichurri sauce was on the menu. The tangy dressing and the smoky eggplant are a match made in heaven.

Mangia! Mangia!
Andrea

Grilled Eggplant with Chimichurri Sauce
1 large eggplant or 2-3 small ones
Olive oil for brushing or use olive oil cooking spray
Salt & pepper
1/4 to 1/2 cup chopped fresh parsley
1/4 to 1/2 cup chopped fresh cilantro
4-6 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup olive oil
Juice from 1 lime

Slice eggplants lengthwise into 1/4 inch slabs. Spray with cooking spray or brush with olive oil. Sprinkle with salt and pepper and set aside.

Mix parsley, cilantro, garlic, vinegar, olive oil and lime juice together in a bowl. Set aside.

Heat outdoor grill to medium-high or warm your grill pan on the stove top on medium-high heat. Turn heat down to medium and place eggplant on grill. Cook for 2-3 minutes or until grill marks form. Flip eggplant over and cook for another 2-3 minutes, or until eggplant is soft.

Remove from grill and place on serving platter. Pour chimichurri sauce over eggplant and enjoy.

**Note: If you have the time, you can puree the chimichurri in a blender for a smoother dressing.

Slow Cooker Thai Curry Eggplant

A couple weeks ago, I posted this Facebook status update: "I made Thai curry eggplant for dinner. The whole family hates me."

Yeah, it was not a hit with the fam, but I liked it. Unlike the eggplant-hating husband and children, I crave a lighter meal now and then. And the leftovers made for some nice solo lunches and dinners for moi.

I just would cut the eggplant in smaller pieces next time — America's Test Kitchen Health Slow Cooker Revolution advised 1-inch pieces — so they cook down a bit more and are more bite-sized. I'd recommend half-inch hunks.


Several of my eggplant-loving friends responded to my Facebook status asking that I post the recipe. Friends, this one's for you.

XOXO,
Amy

Slow Cooker Thai Curry Eggplant
Adapted from America's Test Kitchen Healthy Slow Cooker Revolution

2 pounds eggplant, cut inot half-inch pieces
4 shallots, minced
3 tablespoons Thai green curry paste
1 tablespoon honey
4 cups chicken broth
2 tablespoons fish sauce — and more for seasoning, if desired
2 tablespoons instant tapioca
1/4 teaspoon salt —and extra salt (and pepper) to taste
1 pound snow peas, strings removed and cut in half
1 red bell pepper, stemmed, seeded, ad cut into 2-inch-long matchsticks
1 (13.5-ounce) can light coconut milk
1/4 cup chopped fresh cilantro
1 tablespoon lime juice — and more for seasoning, if desired
Jasmine rice for serving

Adjust oven rack (if necessary) to be 6 inches from the broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with oil spray.

Toss eggplant, shallots, green curry paste and honey in large bowl. Spread eggplant mixture evenly on cookie sheet and broil until softened and beginning to brown — about 12 minutes — rotating the baking sheet halfway through.

Transfer eggplant mixture to slow cooker. Add in broth, fish sauce, tapioca and 1/4 teaspoon salt. Cover and cook until fragrant and eggplant is softened -- about 4 hours.

Microwave snow peas, bell pepper and a tablespoon of water in a covered bowl, stirring occasionally, until tender but yet a little crisp. This will take 4 to 6 minutes. Drain vegetables and stir into curry.

Microwave coconut milk until hot — about 2 minutes. Stir into curry and let sit until heated through, about 5 minutes. Stir in cilantro and lime juice. Season as desired with salt, pepper, and extra fish sauce and lime juice. Serve over jasmine rice.

Eggplant & Green Pea Curry

My husband and I enjoy Indian food way more than our boys, so it's nice to be able to make it at home when we get a craving.

This curry is healthy, gluten-free and full of flavor – and it uses one of my favorite vegetables: eggplant. (See my recipes for Baba Ghannouj and Grilled Eggplant Salad.)

The dish is a spin-off of a recipe from one of my go-to cookbooks: Indian-Inspired Gluten-Free Cooking. It works well as a side or a main course.

You can make this meal spicier if you prefer, but I like it mild. I often cook the eggplant in advance so that when I prep the entire meal the main ingredient is ready to go.

Mangia! Mangia!
Andrea

Eggplant & Green Pea Curry

2 medium eggplants
2 tablespoons olive oil
1 teaspoon cumin seeds
1 1/2 cups chopped onion
1 cup finely chopped tomato
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced or grated fresh ginger
3/4 teaspoon coriander
3/4 teaspoon ground cumin
1/2 teaspoon garam masala (Indian spice blend)
3/4 teaspoons turmeric
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 cup frozen peas
4 tablespoons fresh chopped parsley for garnish

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Cut eggplants in half lengthwise. Spray with cooking spray or rub on all sides with some oil. Place eggplants cut side down on prepared baking sheet and bake for 40 minutes to 1 hour, or until eggplants look shriveled and are very soft all the way through. Remove from oven and let cool.

When cooled, remove pulp from skin and mash in a bowl. (You can either peel the skin away from the pulp or scoop the flesh out.) Set aside. If preparing in advance, place mashed eggplant in a covered container and store in refrigerator.

Heat oil in a large skillet over medium-high heat. Add cumin seeds and cook, stirring, until seeds become almost dark brown.

Add onion, tomato, garlic and ginger and cook while stirring for 2 minutes.

Add turmeric, coriander, ground cumin, garam masala, salt and cayenne pepper if using. Cook and stir for 3 minutes.

Add eggplant and peas. Stir to combine. Cover pan and cook for about 5 minutes. Sprinkle with fresh parsley. Serve with rice.

P.S. The last time I made this eggplant curry I paired it with chicken in yellow curry sauce. I tried Kroger's Indian Inspirations Yellow Curry Sauce and it was surprisingly delicious! I recommend giving it a try.

Baba Ghannouj

I'm a huge fan of eggplant (see my recipe for Grilled Eggplant Salad) and Baba Ghannouj (or Baba Ghanoush or Baba Ganoush) is such a versatile way to eat it!

This appetizer of eggplant, garlic and lemon juice is one of my favorite things to eat. It goes so well with vegetables and all kinds of bread and makes a great sandwich spread.

For the past few months, I've been trying to replicate the smoky, eggplant-forward taste of the Baba Ghannouj found at a favorite Cincinnati restaurant. Andy's Mediterranean Grille does it so well that my son Sam can't stop eating what he likes to call Baba Gagoose.

After trying recipes from many sources, I think the secret is in using just the right amount of tahini (a paste made from ground sesame seeds.) Too much and your eggplant tastes like hummus. But when you hit on the perfect number of spoonfuls, the resulting texture and slightly nutty flavor can't be beat.

That said, this is one of those dishes that I'm sure will vary with each person, so be sure to adjust the ingredients to suit your own tastes.

Mangia! Mangia!
Andrea

Baba Ghannouj

1 large eggplant
3 tablespoons olive oil, divided
Juice of 1 large lemon, between 1/4 cup and 1/2 cup
1 to 2 cloves of garlic, minced
1 to 2 tablespoons tahini
Salt and pepper to taste
Chopped fresh parsley, optional

Preheat oven to 425 degrees. Wash eggplant. Pierce the eggplant all over with a fork. Slice in half lengthwise. Brush cut sides of eggplant with 1 tablespoon olive oil. Place eggplant on a baking sheet, cut sides down.

Cook eggplant until it is deflated and soft, between 30 and 45 minutes. Remove from oven and let cool. Remove eggplant pulp from the skin and place in food processor or blender. Add 1/4 cup lemon juice, 1 clove garlic and 1 tablespoon tahini. Process until smooth. Add salt and pepper, and blend or stir to combine.

Taste the Baba Ghannouj. Add more garlic, tahini, salt and pepper and parsley (if using) to suit your preferences.

Place spread in a bowl and drizzle with olive oil. Note: Some recipes call for adding the olive oil directly into the spread. Try it – you might like it that way!

Garnish with parsley or cilantro.

Serve with vegetables and breads or use on sandwiches (such as a combo of provolone cheese, cucumbers and peppers.)

Grilled Eggplant Salad

Recipe inspiration is all around us — even at the local pharmacy.

The idea for this side dish originates from one of those free diabetes magazines. I was flipping through it while waiting for a script to be filled, way back in 2011. I love eggplant and usually grill it basted in balsamic vinegar and olive oil. Mixing it up with mint and lemon juice?? Just the ticket for a summer dinner.

When grilled, the eggplant takes on a creamy texture and the red onions mellow. Together with the mint and lemon juice, those tastes are super refreshing.

My husband and I devour this dish, which I usually serve with grilled steak or pork chops. It's growing on my boys, and I think I've served it to most of my relatives. I've grilled the vegetables on my outdoor grill and on the stovetop using my grill pan. Sometimes I forget the parsley. It doesn't matter – it always tastes so good.

I use a large eggplant and a large or jumbo red onion because I usually burn some pieces in the grilling process and have to toss them out. If you are an expert griller, tell me your secrets!

If there are any leftovers, I like to use them tossed with salad greens and crumbled feta cheese.

Mangia! Mangia!
Andrea

Grilled Eggplant Salad

1 large eggplant, sliced into 1/4 inches rounds
1 large red onion, sliced into 1/4 inch rounds
Vegetable or olive oil cooking spray or enough oil to coat eggplant and onion rounds
Juice of 1 lemon (2 to 3 tablespoons)
1/3 cup chopped flat leaf parsley
2 to 3 tablespoons chopped fresh mint
1 tablespoon olive oil
Freshly ground black pepper
Pinch of cayenne pepper
Optional: 1 to 2 teaspoons lemon zest

Preheat grill to medium. Spray or brush both sides of eggplant and onion slices with oil.

Grill eggplant and onion slices on medium for 2 to 3 minutes each side. Remove from grill and let cool on cutting board or in a bowl.

While vegetables cool, combine lemon juice, parsley, mint, olive oil, black pepper and cayenne pepper in medium bowl.

Chop eggplant and onion and add to bowl. Stir to combine. Serve immediately or chill to serve later.