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Eggplant Mixed Grill

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Recipe courtesy of https://allrecipes.com

Ingredients for Eggplant Mixed Grill:

  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 cloves garlic, minced
  • 1 red onion, cut into wedges
  • 18 spears fresh asparagus, trimmed
  • 12 crimini mushrooms, stems removed
  • 1 (1 pound) eggplant, sliced into 1/4 inch rounds
  • 1 red bell pepper, cut into wedges
  • 1 yellow bell pepper, cut into wedges

 

Instructions

  1. In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
  2. Preheat the grill for high heat.
  3. Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
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Grilled Prosciutto-Wrapped Peaches with Burrata and Basil

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Recipe courtesy of https://allrecipes.com

Ingredients for Grilled Prosciutto-Wrapped Peaches with Burrata and Basil:

  • 2 ripe, sweet (but not soft) freestone peaches
  • 3 thin slices prosciutto, or more as needed, torn into ribbons
  • 8 small bamboo skewers, soaked in water 20 minutes
  • 6 ounces burrata cheese
  • 1 tablespoon extra virgin olive oil, for drizzling
  • Coarse sea salt to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon finely sliced fresh basil leaves

 

Instructions

  1. Preheat an outdoor grill at medium-high heat and lightly oil the grate.
  2. Cut peaches in half and remove peach stones. Cut each half in half again.
  3. Wrap prosciutto around each peach section; secure with small bamboo skewers.
  4. Grill peaches, turning often, until prosciutto gets a little crisp around the edges and peaches begin to caramelize, about 6 minutes.
  5. To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several grilled peaches around cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.
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Eggplant Lasagna

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Recipe courtesy of loveandlemons.com

Ingredients 

  • 2 to 3 large eggplants, 4 pounds, stemmed and sliced vertically into ¼-inch-thick planks
  • Sea salt
  • Extra-virgin olive oil, for drizzling
  • 1½ cups marinara sauce
  • 2 cups grated mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Red pepper flakes, for sprinkling
  • Fresh basil leaves, for garnish

Filling

  • 2 cups (16 ounces) whole milk ricotta cheese
  • 1 large egg, beaten
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves, grated
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt
  • Freshly ground black pepper

Directions

  1. Preheat the oven to 425°F and line three large baking sheets with parchment paper. Arrange the eggplant planks in a single layer on clean kitchen towels and sprinkle with salt. Set aside for 20 minutes to draw moisture out of the eggplant.
  2. Pat the eggplant dry and transfer to the prepared baking sheets. Drizzle generously with olive oil, toss to coat, and arrange in a single layer on the baking sheets. Roast for 20 to 25 minutes, or until tender and golden brown, flipping the eggplant and rotating the pans halfway through.
  3. Meanwhile, make the filling: In a large bowl, stir together the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper.
  4. Brush a 9×13-inch or similar baking dish with olive oil and spread ½ cup of the marinara sauce on the bottom. Cover with a layer of the roasted eggplant slices, then top with half the ricotta mixture and dot with another ½ cup of the marinara. Repeat with another layer of eggplant, the remaining ricotta mixture, and the remaining ½ cup marinara. Top with a final layer of eggplant, then sprinkle the mozzarella and Parmesan cheeses on top.
  5. Bake for 30 minutes, or until the cheese on top is browned and bubbling. Let stand for 30 minutes. Sprinkle with red pepper flakes and garnish with fresh basil. Slice and serve.
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Eggplant Pizza

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Recipe courtesy of EatGood4Life

INGREDIENTS:

  • 2 large eggplant, sliced 1 inch thick
  • 24 oz jar tomato sauce
  • 20 slices provolone cheese, mozzarella works too
  • 3-4 oz fresh cherry tomatoes, sliced
  • 1 cup fresh spinach
  • 1/2 tsp Himalayan salt
  • Pepper flakes, optional

DIRECTIONS: 

  1. Preheat your oven to 425 F. In two baking trays arrange the sliced eggplants. Sprinkle the Himalayan salt and bake for 15-20 minutes.
  2. Remove the baked eggplant from the oven and turn your broiler on. Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast.
  3. Serve while still hot. I had my slices in between whole grain crusty bread and it was the bomb.
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Eggplant Wraps

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These eggplant wraps are nutritious and delicious. It can also be made on a barbecue.

Total Prep and Time: 45 minutes. Serves 8 people.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon dried mixed herbs, as desired
  • 2 large eggplants, cut lengthwise into eighths, for 16 total slices
  • 1 pound spinach
  • 16  tomato halves packed in olive oil
  • 3 tablespoons raw pine nuts, toasted in a dry skillet
  • 5 ounces aged Cheddar, cut into 16 slices
  • Sea salt and ground black pepper

Directions

  1. Heat oven to 350 degrees Fahrenheit. In a mixing bowl, combine oil and herbs. Delicately baste each eggplant piece on both sides with herbed oil.
  2. Place a  skillet over med-high heat. When pan begins to get hot, arrange slices of eggplant in a single layer. Fry until golden brown and softened, recommended 3 minutes per side. Move cooked eggplant to a plate, and repeat with each slice.
  3. Rinse spinach in cool water, then move the leaves in a dry saucepan. Cover pan and cook over medium heat until wilted, estimated 3 minutes. Then drain.
  4. Begin wraps by taking a sliver of eggplant and placing a tablespoon of spinach on one side. Top spinach with a tomato half, a few pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is covered. Place on a large nonstick baking sheet. Repeat to make all wraps, placed side by side. Season to taste. Bake until cheese has melted, about 15 minutes. Serve hot.