Grilled Eggplant
Slice eggplant into 1/2 inch thick
For the grilled eggplant: Preheat the grill.
Mix
For the sauce, whisk the dashi,
and 5 inches above rack for 4-5 seconds. If using
For Marinara:
Put tomatoes in
bowl and let sit for 10 minute.
Combine the
For the falafel mixture, place chickpeas,
Preheat outdoor grill or broiler.
Coat eggplant with cooking spray.
Grill or broil eggplant, turning as needed, until lightly charred and tender (about 7-9 minutes).
Whisk together soy sauce, lemon juice, vinegar, ginger, and garlic in small bowl until well blended.
Drizzle over grilled eggplant and then sprinkle with scallions.
Points/yield figured on 3/4 cup per serving.
For the eggplant rolls, heat oil in a
For the Tomato Sauce: Saute the
For the chips.
Peel the
efrigerate 30 mins.
For the marinated grilled eggplant, cook eggplant on heated oiled
f the oven and roast for 50 -60 minutes. Remove them
For the marinade, mix oil, mustard,
ht size).
Layer the eggplant with salt in a colander
oth sides of the eggplant slices. Grill the eggplant for about 7-8
For the crust: Sift flour and
Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
Rinse and dry well.
Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
Place on a platter to serve.
TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
Refrigerate and chill for 1 hour.
Grilled Eggplant:
In a small
Combine tomatoes, tomato juice and bulgur wheat in a small bowl. Cover and refrigerate for about 2 hours, until bulgur wheat softens.
Oil a grill plate and place over medium-high heat. Brush eggplant wedges with 2 tbsp oil and sprinkle with sumac. Cook until tender.
Meanwhile, combine bulgur wheat mixture with herbs, onion, lemon juice and remaining oil.
Serve tabbouleh with grilled eggplant.