We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.
- 8 tablespoons olive oil, divided
- 2 garlic cloves, thinly sliced
- 1 teaspoon fresh marjoram or oregano leaves
- ¼ teaspoon crushed red pepper flakes
- 1 large eggplant (about 1 lb.), cut into ¾” pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 8 slices ¾”-thick country-style bread
- ½ cup torn fresh basil leaves
Heat 4 Tbsp. oil in a large skillet over medium heat. Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.
Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add ½ cup water; season with salt and pepper. Cook, tossing occasionally, until eggplant is very soft, 10–15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.
Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 Tbsp. oil and grill until lightly charred, about 2 minutes per side.
Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.
DO AHEAD: Eggplant can be cooked 2 days ahead. Let cool; cover and chill.
Nutritional ContentCalories (kcal) 230 Fat (g) 15 Saturated Fat (g) 2.5 Cholesterol (mg) 5 Carbohydrates (g) 18 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 4 Sodium (mg) 230Reviews Section
Grilled Bread with Eggplant & Basil
Eggplant can be cooked 2 days ahead. Let cool cover and chill. If made ahead of time, the flavors of the mixture will deepen as it sits.
1 large eggplant (about 1 lb.), cut into 3/4″ pieces
8 3/4″-thick slices country-style bread
8 Tbs. olive oil, divided
2 garlic cloves, thinly sliced
1 tsp. fresh marjoram or oregano leaves
1/4 tsp. crushed red pepper flakes
Kosher salt, freshly ground pepper
1 Tb. fresh lemon juice
1/2 cup torn fresh basil leaves
1 oz. Parmesan, shaved
Heat 4 tablespoons of oil in a large skillet over medium heat. Add the garlic, marjoram and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.
Add the eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add 1/2 cup of water season with salt and pepper. Cook, tossing occasionally, until the eggplant is very soft, about 10–15 minutes. Let cool slightly mix in the lemon juice. Season with salt, pepper and more lemon juice, if desired.
Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoons of oil and grill until lightly charred, about 2 minutes per side.
Spoon eggplant mixture on toast and top with basil and Parmesan cut toast in half. Enjoy!
Grilled Eggplant with BasilGrilled eggplant with basil
The following Grilled Eggplant with Basil recipe is a great summer contorno or side dish and can be easily prepared via an outdoor grill. The key to grilling eggplant outdoors is to cut the eggplant fairly thick (1/2 inch) and preseason with olive oil, kosher salt, and ground black pepper. You’ll also want to be very sensitive to cooking time and avoid over or under cooking your eggplant (which is a common occurrence).
- 1 large standard eggplant or 2-3 Japanese or Sicilian varieties
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Grated cheese
Not at all eggplant is created equal so start with either a Sicilian or Japanese variety eggplant you can, of course, use the standard eggplant found at most markets but I prefer the former varieties. Cut the eggplant into 1/2 long slices and brush both sides with olive oil. Next, season both sides with liberal amounts of freshly ground black pepper and Kosher salt. Preheat your outdoor grill and bring grilling the eggplant. I like to place the grill lid on my BBQ unit and let the eggplant “bake” for 3-5 minutes (depending on the strength of your fire). Flip the eggplant and repeat the process for the uncooked side. When grilling eggplant outdoors you’re trying to find that happy medium between a nicely charred exterior and wonderfully soft and tender interior.
Remove the eggplant and chop into 1-1.5 inch pieces and toss with plenty of fresh basil and extra virgin olive oil. If you’ve some Grana Padano or Parmigiano Reggiano in the house then grate some over the eggplant.
Related Posts from Scordo.com
We recently prepared a side dish consisting of grilled eggplant with shredded basil and the&hellip
Back in August, we published a slightly unorthodox eggplant parmigiana recipe where I first roasted,&hellip
We're big fans of the classic eggplant pasta dish pasta alla norma but when we have&hellip
Leave a Comment Cancel
You must be logged in to post a comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Recipes you might like
SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams.
Culture Connoisseur Badge
Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment.
Fact Checkers contribute questions, information and facts to The Fact Checker.
Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area.
This commenter is a Washington Post editor, reporter or producer.
Post Forum members consistently offer thought-provoking, timely comments on politics, national and international affairs.
Weather Watchers consistently offer thought-provoking, timely comments on climates and forecasts.
World Watchers consistently offer thought-provoking, timely comments on international affairs.
This commenter is a Washington Post contributor. Post contributors aren’t staff, but may write articles or columns. In some cases, contributors are sources or experts quoted in a story.
Washington Post reporters or editors recommend this comment or reader post.
You must be logged in to report a comment.
You must be logged in to recommend a comment.
Comments our editors find particularly useful or relevant are displayed in Top Comments, as are comments by users with these badges: . Replies to those posts appear here, as well as posts by staff writers.
All comments are posted in the All Comments tab.
To pause and restart automatic updates, click "Live" or "Paused". If paused, you'll be notified of the number of additional comments that have come in.
Grilled Bread with Eggplant and Basil - Recipes
For this delicious gluten-free bruschetta recipe, grilled eggplant slices are used instead of bread. The bruschetta topping is made of roasted peppers, basil and garlic. Creamy burrata cheese makes the whole thing decadent and fabulous.
Now that we&rsquore in the real deep heat of summer there are fresh veggies popping up all over the place. All of this produce hanging around puts me in a creative mood which is how I came up with this Eggplant Bruschetta with Roasted Peppers and Burrata. The eggplant is such a simple, gluten-free and keto substitute for bread and it&rsquos a great way to use it up when you have a bunch.
With this recipe, I wanted to use ingredients that are currently in season. I also wanted something fun for summer. Like a great summer appetizer to have at a patio table by the pool. I suddenly remembered being at our 4th of July party and having the idea of grilled eggplant slices as the base for bruschetta (instead of bread or toast). I HAD to do it.
Quick answer for you, before you ask it: No, you don&rsquot have to salt the eggplant slices and let them sit for awhile to drain out the bitterness. I&rsquove tested salting and not salting for a variety of recipes (see here for my air fryer eggplant!), and it has never made a big difference. For this grilled eggplant appetizer recipe in particular, you don&rsquot need to do it for sure.
Now, back to the recipe&hellipWhat to put on top of that eggplant bruschetta? Ah-ha sweet peppers would be perfect. I like to make my own in the slow cooker, here&rsquos my recipe for that, but jarred, roasted red peppers work great. Just be sure to look for a jar that doesn&rsquot have sugar or vinegar in the ingredient list. Citric acid is fine.
Minced garlic, fresh basil salt and pepper gets piled onto the eggplant rounds and then for a special finish&hellipwe put a smudge of burrata on top of each one. If you don&rsquot know burrata it&rsquos essentially fresh mozzarella that&rsquos been stuffed with cream. No joke. Use regular fresh mozzarella if you can&rsquot find it. It&rsquos not quite as good, but it will totally be delicious on there.
And, done! A fresh, fun produce-packed appetizer perfect for summer nights by the pool. Make sure you pick up some eggplants, bell peppers, or other delicious fresh produce next time you&rsquore at the store. You definitely won&rsquot regret it!
Full recipe with amounts can be found in the recipe card below.
- Pita bread.
- Tomatoes. Use any ripe in-season tomatoes you can find.
- Cucumber. I prefer using smaller Mediterranean cucumbers as I find they are sweeter.
- Eggplant / Aubergine.
- Feta cheese. I always use feta cheese in brine.
- Lettuce. Not essential but it adds bulk which is great if you’re feeding a crowd.
- Spring onion / Green onion / Scallion.
- Herbs. I used fresh mint and parsley.
- Salt and pepper.
- Olive oil.
- Lemon juice.
Slice eggplant into thick slices (about 1/2" thick or a little under). Cut the sides off of both peppers so you have 6-8 "slabs" of red pepper. Finely mince 3 cloves of garlic - you want tiny tiny pieces. Separate out 1/3 of the minced garlic and reserve it for the goat cheese.
TIP: To get the garlic super fine, chop it until it's about as small as you can get it, then sprinkle with a bit of salt and use the back of a knife to grind it into the cutting board, making a paste.
Add eggplant and pepper slices to a large bowl. Sprinkle the garlic over (about 2 cloves), drizzle with olive oil and balsamic (no need to measure much here), and quickly toss to coat. Season lightly with salt and pepper. Sit them aside to marinate while you preheat the grill to medium-high heat.
TIP: You'll want to work quickly as the eggplant soaks up the oil and vinegar really fast and you want to get them evenly coated. If you don’t want to
Fold a paper towel over a couple of times and saturate the folded edge with olive oil. Once the grill is pre-heated, use grill tongs and the olive-oiled-paper towel to grease the grill grates.
Place eggplant and pepper slices on the grill. Cook eggplant for 3-4 minutes per side or until tender, but you don't want it to be mushy! Grill peppers for 6-8 minutes per side or until soft.
TIP: I prefer the peppers to be pretty tender, similar texture to roasted red peppers. They will continue to cook and soften after you take them off the grill so keep that in mind. And keep an eye on them they burn quickly!
Add sliced hoagie buns to the grill for 1 minute per side, just to get some light toast action.
To make the Garlic Basil Goat Cheese, add about 4 ounces of softened goat cheese to a small bowl. Season with about 2 Tbsp of chopped fresh basil and the reserved garlic (1 clove, finely minced). Drizzle with a little olive oil and combine everything with a spoon until smooth.
TIP: If goat cheese isn’t your jam, see alt. instructions below for a Whipped Garlic Basil Feta.
Once the peppers have cooled slightly, cut them into thin slices.
To build your sandwiches, spread goat cheese mixture onto both sides of the buns. Add 4-5 slices of grilled eggplant, then top with sliced peppers. Top with the top sandwich bun and enjoy!
I actually quite enjoy these sandwiches hot, at room temp, OR cold, so take your pick! They'll keep for a day or so if you wrap them up tightly in waxed paper and store in the fridge.
Grilled Eggplant and Basil Goat Cheese Panini Recipe – 4 Points
One of my readers recently wrote in requesting some Weight Watchers panini recipes, so I spent a little time in the kitchen yesterday and came up with this seriously to die for Grilled Eggplant and Basil Goat Cheese Panini Recipe, that is only 4 Points, but tastes like it’s about 20 Points!!
It’s really that good. They key is cutting your eggplant thin, and toasting your bread very well, otherwise, the sandwich can get a bit soggy. But the distinctive flavor of the goat cheese goes perfectly with the basil and the grilled eggplant.
This sandwich not only tastes amazing, but it’s loaded with veggies, high in fiber, and is very healthy. If you are looking for a good vegetarian sandwich recipe, this one’s a keeper.
Try pairing it with some 0 Points soups for an incredibly low calorie meal!
|Block Reason:||Access from your area has been temporarily limited for security reasons.|
|Time:||Mon, 14 Jun 2021 21:54:09 GMT|
Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.
You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.
Generated by Wordfence at Mon, 14 Jun 2021 21:54:09 GMT.
Your computer's time: .
So. does anyone want to hazard a guess as to what is under the eggplant in the photo? Looks kinda good.
Like an eggplant pizza, but not very interesting as dinner. Fine if you are in a hurry, and don't have time for tomato sauce, but no depth to speak of.
Great receipe, delicious and pretty on the plate.
This was an extremely tasty and healthy option to traditional eggplant parmesan. And, I have to admit that I prefer it to the traditional version. I agree with the other reviews that broiling was the key to success. Otherwise I wouldn't change a thing!
Better than I expected. Iɽ back off on the salt a bit.
Super easy and delicious. It comes very close to traditional Eggplant Parmesan with less fuss. I will be eating eggplant more often. I did what others suggested which was to finish it off under the broiler - a great suggestion!
Very easy and very good. I also added a little goat cheese on top. It tastes like grilled pizza. only healthier:)
Delicious. Made knife and fork open face sandwiches: toasted sourdough, pesto, grilled eggplant, marinara, fresh tomato slices, fresh moz, parm/panko/basil mix, all under broiler (far from heat - burned the topping on first attempt!) Many great suggestions in the reviews.
my husband doesn't really like eggplant, but he went back for 2 extra servings! i was so surprised how easy and quick this was to make on the grill. and pretty healthy too, since it is not "battered and fried in oil". i didn't have parmesan on hand, so I used Boursin cheese (with garlic and herbs) along with some grated fontina. I cut the eggplant into circles by accident, but result was that they came out cute, like little pizzas. I topped the eggplant rounds with a sliced Yellow heirloom tomatoes and like the other reviewer, I finished it all in the broiler so that the tomatoes would heat up and the cheese on top would be more melty. fresh basil makes this dish!
Great recipe, and fairly simple. I had the eggplant, which was why I was looking for a recipe in the first place, but used a few different ingredients. I used Panko breadcrumbs, a little cheddar cheese instead of "pizza"/4 cheese and some dried sage and fresh oregano & parsley. Turned out great. Next time I think I will try moving it into the broiler for the finish (I was cooking something else in my oven!). But it's a good recipe.
This was simply amazing! I just did a few things differently. I peeled the eggplant, I used 2 by the way (which was perfect for 2 people and a half serving left over), and sliced it lengthwise 1/2" thick, and grilled it. Then I took it off the grill and heated up the broiler. I sliced campari tomatoes 1/4" thick and placed flat on top of the eggplant (which I spread out onto a cookie sheet). Put it in the oven under the broiler and roast the tomatoes on top of the eggplant (season w/ s&p) until the skins are shriveled. Once they are done, take it out ladle homemade tomato sauce over top and place sliced fresh mozzarella on top and sprinkle 1/4 cup of breadcrumbs on top. Put back under the broiler until crumbs are golden and cheese is melted. The best dish I've had in a long time. Unbelievable simple perfection.
Love this recipe. So easy and a great way to get the taste of eggplant parmesan without all of the calories. Read more about my experience cooking it here: http://www.adventuroustastes.com/2010/09/grilled-eggplant-parmesan.html
I'm only giving this two forks because I made a lot of changes, and I don't think I would have liked the original recipe. I doubled the cheeses, made this in a broiler and added my own marinara from scratch. Topped with some fresh mozzarella, it was delicious but probably not as healthy as the real recipe. It was healthier than breading the eggplant and frying it though. Turned out great, perfect for a crisp fall night.
Much healthier than the traditional eggplant parm with all the flavor! I skipped the grilled tomatoes and served eggplant over a bed of angel hair and topped with fresh marinara sauce. Outstanding recipe. Definitely a keeper!!
Just made this tonight and my whole family--including my picky son--loved it! I broiled it instead of grilling but followed the recipe pretty much exactly as written. Great as a main dish or side. thumbs up!
Wow! My husband made this last night for dinner and we couldn't stop raving about how delicious it came out. Used crumbled feta, grated provolone & garlic jack for the cheese mix Japanese panko with dried Italian herbs along with some fresh thyme. Skipped the garlic oil due to the garlic jack cheese. Used a mandoline to cut the eggplant evenly into 1/4 inch slices. Once cooked, stacked 3 slices on top of one another and served it on whole wheat spaghetti. Love that it's much lighter than your traditional eggplant parmesan. Will definitely make this again!
This was such a nice change from the traditional, heavy, and fried eggplant parm! I skipped the breadcrumbs because I forgot them and it was still delicious. It truly doesn't take more than a couple of minutes on each side. If you cook it too long, it dries out quickly. You can chop the tomatoes up like a bruschetta with the basil and top it that way as well. You can also use fresh mozzarella, which gives it a more authentic flavor than store bought shredded cheese.
A mandoline makes this an easy, simple recipe-and gives you a uniform thickness for the eggplant slices. This uniformity is important for evenly cooking the eggplant. My family prefers this to traditional eggplant parm, and it takes much less time. The caramelizing effect of grilling imparts a nice sweetness to the eggplant. Also, you can experiment with the cheese mixture and dry basil will do if you do not have fresh. Another variation I do is to mix roasted garlic into the cheese mixture. Put this on pasta and pass red "gravy" separately if you like.
We really enjoyed this dish and incorporated some of the suggested changes by others such as using only Parmesan cheese and pouring a bit of tomato sauce over the eggplant and angel hair when serving. Prep time is really quite short.
I made a lot of changes and this still turned out great I think without the changes it might not have been so tasty, thus the three forks. I used all parmesan cheese instead of mixed cheese and made my own breadcrumbs from whole-wheat bread. I didn't want to use tomato slices since the eggplant parmesan I've had before had more of a casserole-y feel, so I used 1/2 cup tomato sauce and 1/2 cup sliced cherry tomatoes - I added a pinch of chili powder and a pinch of dried basil since I didn't have fresh basil. Since I didn't have garlic olive-oil, I just plopped a clove into a glass measuring cup with olive oil and microwaved it until it seemed sufficiently infused. I'm making this again and am going to broil it instead of grilling it so that the cheese crisps up more.
This was absolutely delicious! Quickly sauteed 5 minced cloves of garlic in olive oil then added more to make 1/4 cup. Any combo of hard cheeses will work. So simple yet so flavorful!
This is a great summertime meal. I added garlic powder to the breadcrumbs since I didn't have garlic flavored oil. It was delicious, a great meal when eggplant is plentiful and it is too hot out for standard eggplant parm.
This was AMAZING. Neither my husband, nor myself, are eggplant fans, but our neighbor gave us several. I added extra garlic,used paremsan cheese only, and served it on top of angel hair pasta. I now crave this dish, and cannot wait to make it again!!
This looked really pretty, but it was nothing special -- basically just cheese melted over eggplant.
I've made this several times and loved it. I'll have to try it with the pesto next time. The eggplant I tried slicing lengthwise but it didn't come out as nice as when I cut it cross wise in little circles. I also used my grill pan and the circles were perfect for serving. I've used several kinds of tomatos but my favorite are the roma which are just the right size for the egg plant.