Tag Archives: eggplant

Grilling Up a Storm… of Vegetables

There’s often so much focus on MEAT when we talk about grilling and I thought a little primer on grilling vegetables was in order.  Here’s my general rules for prepping and cooking the good stuff over a hot fire.

grilledvegetables

Red, Yellow and Green Bell Peppers – Grill the peppers over high heat until charred all over, about 12-15 minutes. Then place in a bowl and cover with plastic wrap.  Let rest for ten minutes, then rub off the charred skin with a paper towel.  Cut the peppers in half and remove the seeds.

Mushrooms – Begin by trimming off just the bottom of the stem and brushing them free of any loose dirt.  Brush with olive oil and season with salt and pepper.  Grill over high heat until tender and slight wrinkly on the outside, about 10 minutes, turning occasionally.

Zucchini and Yellow Summer Squash – Cut into 1/4″ wide slices.  Brush with olive oil and season with salt and pepper.  Grill over medium-high heat until tender and grill marks appear, about 6-8 minutes.

Scallions – Begin by trimming off the root ends.  Brush with olive oil and season with salt and pepper.  Grill over medium-high until tender, about 4 minutes.

Eggplant – Halve lengthwise and and cut into 1″ to 1 1/2″ chunks.  Brush with olive oil and season with salt and pepper.  Grill over medium heat, covered until soft, 5-8 minutes.

Potatoes – Cut into 1/2″ wedges and precook by steaming for 10-15 minutes or just until tender.  Let cool.  Then brush with olive oil and and season with salt and pepper.  Grill over medium heat until grill marks appear, about 8-10 minutes.

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Filed under Food, holiday, How To, Vegetarian

Crispy Baked Eggplant with Ricotta

Last night I was desperately craving fried eggplant, but I am trying to get bathing suit ready for a trip to the lake next week, so the frying was out. I’ve been meaning to try baking eggplant for months and therefore, yesterday was the day! When serving it for dinner last night, our guests couldn’t even believe how delicious it was for being so low in fat. Give it a try – you might just be surprised!

Crispy Baked Eggplant with Ricotta
makes enough for 4 as an appetizer (double if making it for entrees)

1 medium-large eggplant, cut into 1/2″ slices
2 eggs
1 1/2 cups bread crumbs
1/4 cup panko (or just use more bread crumbs)
3/4 cup grated Parmesan
1 tsp salt
1 cup ricotta
olive oil
sea salt for serving
basil for serving

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Filed under Food, Healthy, Recipes, Vegetarian