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Grilled Eggplant with Caponata Salsa

Grilled Eggplant with Caponata Salsa

Ingredients

  • 1 12-ounce container grape or cherry tomatoes, quartered lengthwise
  • 2 celery stalks, finely diced
  • 1/2 cup chopped Vidalia or Maui onion
  • 5 large green olives, pitted, thinly sliced (about 2 tablespoons)
  • 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
  • 1 tablespoon drained capers, rinsed
  • Pinch of dried crushed red pepper
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil plus additional for brushing
  • 1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed

Recipe Preparation

  • Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD Caponata can be prepared 2 hours ahead. Let stand at room temperature.

  • Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.

  • Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

Recipe by Dorie Greenspan,Reviews Section

15 excellent eggplant recipes you must try [go beyond parmesan]

For years, my litmus test for how good an Italian restaurant is, is their Eggplant Parmesan. It has not failed me yet. If a restaurant can produce a tasty and well done Eggplant parm dish, I have often found that their other dishes impress as well. Wouldn’t you agree?


15 grilled eggplant bobby flay Recipes

Grilled Caponata (Bobby Flay)

Grilled Caponata (Bobby Flay)

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Grilled Antipasto with Gorgonzola Crostini (Bobby Flay)

Grilled Swordfish with Grilled Caponata (Bobby Flay)

Grilled Swordfish with Grilled Caponata (Bobby Flay)

Grilled Baba Ghanoush with Grilled Naan (Bobby Flay)

Grilled Baba Ghanoush with Grilled Naan (Bobby Flay)

Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish (Bobby Flay)

Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish (Bobby Flay)

Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint (Bobby Flay)

Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint (Bobby Flay)

Grilled Eggplant Caponata Bruschetta with Ricotta Salata (Bobby Flay)

Grilled Eggplant Caponata Bruschetta with Ricotta Salata (Bobby Flay)

Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta (Bobby Flay)

Spicy Grilled Steak Caponata

Heat up your next cookout with Spicy Grilled Steak Caponata! Classic eggplant caponata + hot peppers & salsa verde + perfectly grilled steak & crumbly cheese = a recipe for late summer salad perfection!

What do you get when you mix Italian and Mexican cuisines?

A whooooole lot of unexpected flavor.

Summer cookouts are drawing to a close. Grill covers are coming out and slow cookers are taking up their seasonal places in our kitchens. Personally, I welcome the change with open arms, but don’t put up your grills just yet – I’ve got a delicious dinner you HAVE to try first!

Outdoor entertaining in Florida is one of those things that’s really hit or miss. Sometimes it’s really enjoyable with perfect weather and sea breeze, and sometimes is just downright miserable when you can’t escape the humidity and the mosquitoes.

The latter is more common, unfortunately, but we do have some nice fall and spring months where we can get in some good outdoorsy time.

Of course, I’m a little biased. You all know how I feel about the weather down here.

Some people love it, and would rather it be hot and humid all year round. My friend Lara loves the summer more than anyone else I know, and will willingly bake in the sun on the beach for 6 or 8 hours and sweat her butt off just for a little color.

That’s just not my bag. That’s the western European in me not doing well in the burning sun.

That being said, my favorite sort of outdoor celebrations absolutely include the grill…just preferably one located in plenty of shade. There’s something so earthy and primal about enjoying food cooked over a fire as opposed to over a stove.

In my mind, one of the best things to cook on the grill is definitely a big juicy steak.

I used to eat steak as a kid every once in a while, but as an adult, it’s on my menu at least once a week, almost every week. I still can’t decide if I prefer charcoal over gas or vice versa – I go back-and-forth depending on what we have as far as a grill situation.

Right now, we’re spoiled and have a dual grill, so I get to take my pick.

We play with a lot of different marinades in our house, and for this meal, we had a jar of HERDEZ® Salsa Verde just aching to be used. (There are always chips and salsa in the house for last-minute snack purposes when our friends stop by.)

We also had a handful of farmers market veggies that needed to be used ASAP. Putting on my Chopped thinking cap, I ended up with an unusual version of caponata, the Sicilian eggplant-based relish, that ended up looking more like a big, fat, chunky veggie salad with grill marks.

Even with the colorful blend of deliciousness going on in the bowl, I felt like the caponata still needed something.

I already tossed some of the fresh & delicious salsa verde in with the steak marinade, so rounding out the flavors by tossing more of it with the eggplant was the something I was looking for. It helped bring out those authentic flavors HERDEZ® brand is known for and enhanced the Mex-talian hybrid I didn’t even know I was creating.

Well, that and the cheese. Everything is better with cheese.

The beautiful this about this grilled steak caponata is that it’s OK to be made ahead of time – and it should be! Eggplant is like a food sponge, and it soaks up more and more flavor over time, so prepping it a day or two beforehand results in such a delish dish. It’s great served cold or hot, also, so no need to heat it if you’re outside manning the steaks on the grill.


How to grill eggplant: time and temperature

All you really need to know about grilled eggplant, besides those two tips, is the grill temperature and timing. Memorize those few things, and then make this recipe on repeat all summer! Here are the basic steps for how to grill eggplant (or jump to the recipe):

  • Preheat a grill to medium high heat (that’s 375 to 450 degrees Fahrenheit).
  • Thinly slice the eggplant into 1/2-inch rounds.
  • Directly before grilling, rub with olive oil.
  • Grill 4 to 5 minutes per side, until tender and charred. Add salt to taste and enjoy!

Eggplant Caponata with Grilled Polenta Wedges

I fear, no fate, for you are my fate, my sweet
I want no world, for beautiful you are my world, my true
and it’s you are whatever a moon has always meant
and whatever a sun will always sing is you

here is the deepest secret nobody knows
here is the root of the root and the bud of the bud and the sky of the sky of a tree called life
which grows higher than soul can hope or mind can hide
and this is the wonder that’s keeping the starts apart

I carry your heart, I carry it in my heart.

All my love, to the moon and back you guys. Congratulations to my dearest buds, Anna + Tom. xx

EGGPLANT CAPONATA WITH GRILLED POLENTA WEDGES

Summer lovin’, had me a blast! Warm, stewy eggplant and tomatoes with all the Italian flavors served beside crispy polenta wedges, September nights don’t get much better than this. Polenta can be made the day before, and these wedges are a great way to use up any leftover cooked polenta. Serves 4 – 6. Vegan + Gluten free.

Caponata recipe slightly adapted from the one and only, Jamie Oliver.

Ingredients

Extra virgin olive oil
3 firm medium sized eggplants, cut into large chunks
1 teaspoon dried oregano
Sea salt and cracked black pepper
1 red onion, chopped
2 cloves garlic, crushed and finely chopped
1 bunch fresh flat leaf parsley, leaves removed and set aside, stalks finely chopped
2 tablespoons salted capers, rinsed and drained
Large handful green olives, pitted an roughly chopped
1/4 cup red wine vinegar
5-6 medium roma tomatoes, roughly chopped

Slivered almonds, to serve

1 cup quick cooking fine polenta
3 1/2 cups water
Sea salt

Instructions

Bring 3 1/2 cups of salted water to a boil, then reduce to a simmer and add in 1 cup of fine grain quick cooking polenta, whisking continuously to avoid clumps. Reduce heat down to lowest setting, and stir polenta as it begins to thicken, this should only take a few minutes. Spread cooked polenta into a baking dish greased with olive oil and set aside to let cool. The longer you let cool to easier it will be to grill, I’ve made this a day ahead and it works great.

Once cooled, sliced into squares or triangles and brush with olive oil. Grill on a hot grill pan or bbq for a few minutes on each side, until charred and crispy.

Heat olive oil in a large heavy bottomed pot over medium heat and add in chopped eggplant. Season with salt and stir so the eggplant is coated in oil, adding more olive if it seems a bit dry. Cook on high for 5-10 minutes, stirring every now and then, until the eggplant are golden brown on all sides and starting to soften.

Add in the onion, garlic and parsley stems and continue to cook on high for a few more minutes, until everything is soft and smelling amazing. Then add the capers, olives and vinegar and cook until most of the liquid has evaporated and you’ve scraped off any bits stuck to the bottom. Now add in the tomatoes and reduce heat.

Simmer for 15 minutes, or longer, until everything is stewy and soft. Taste and season with salt and pepper.

Before serving drizzle with a little extra olive oil, and sprinkle with lots of fresh chopped parsley leaves and slivered almonds. Serve warm or at room temperature with grilled polenta wedges.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!


Cut the stem off the eggplant, cut in half, then place cut side down on a microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 5 minutes or until tender. Let cool, then peel and dice the eggplant. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for I hour before serving. Note: If you do not have a microwave, you can prick several holes in the eggplant with the tines of a fork and bake in a 350-degree oven for 30 minutes. Let cool, then peel and chop. Yield: Approx. 2 cups SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use as a side dish for baked rack of lamb, or serve with hummus, falafel, and tabbouleh for a vegetarian buffet. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" on Jun 29, 1999,

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 268

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Caponata (Cold Eggplant (Aubergine) Appetizer)

Caponata (Cold Eggplant (Aubergine) Appetizer)

Grilled Eggplant Caponata Bruschetta with Ricotta Salata (Bobby Flay)

Grilled Eggplant Caponata Bruschetta with Ricotta Salata (Bobby Flay)

Caponata

Caponata in Lavash Cups

Caponata in Lavash Cups

Caponata With Fennel, Olives and Raisins

Caponata With Fennel, Olives and Raisins

Dried Tomato Caponata

Dried Tomato Caponata

Caponata Picnic Sandwiches

Caponata Picnic Sandwiches

Caponata Picnic Sandwiches

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Grilled Caponata (Bobby Flay)

7. Grilled Caponata Panini

This dish is inspired by true Sicilian flavors and comes packed with the punch of garlic, capers, basil, eggplant and smoky bell peppers. The grilled sandwich is also lavishly spread with the olives and toasted to perfection on a heated cast-iron skillet. We’d say, this recipe is perfect for a holiday brunch menu!

You’d need a panini press for the desired results and you can get one at BBQGuys.


Sicilian Eggplant Relish Caponata

A tradition in Sicily where eggplant is ubiquitous, caponata is an incredibly versatile vegetable dish and perhaps the finest example of Italian antipasti. There are endless contemporary variations of this dish, but in Sicily two ingredients remain constant — eggplant and celery. Serve at room temperature with good bread and cheese or alongside grilled sausages, fish or chicken or even tossed with pasta. Here I have chosen to toss the eggplant chunks with a little olive oil and oven-roast them instead of frying. This method is more convenient and more in keeping with contemporary tastes, since the eggplant absorbs less oil. In fact, you can roast all of the fresh vegetables to create a thoroughly contemporary caponata. If you choose to sauté the eggplant, make sure your olive oil is hot enough to sear it —otherwise it will absorb too much oil. I have had success with this recipe using all three varieties of eggplant — conventional, globe, as well as the slender purple Asian type. Toast the pine nuts in a pan on top of the stove or in a preheated oven, but keep your eye on them, as they will brown very quickly.

Occasion Buffet, Casual Dinner Party, Family Get-together

Recipe Course antipasto/mezze, side dish, vegetable

Dietary Consideration egg-free, gluten-free, halal, kosher, lactose-free, low carb, low cholesterol, peanut free, soy free, vegan, vegetarian

Taste and Texture herby, nutty, salty, savory, sweet, tangy, tart

Ingredients

  • 3 lbs (1.5 kg) eggplant , trimmed and cut into 1-inch (2.5 cm) cubes
  • 2 tbsp (25 mL) salt
  • 1/3 cup (75 mL) olive oil
  • 4 stalks celery , trimmed, cut diagonally into ½-inch (1 cm) pieces, blanched
  • 4 cloves garlic , minced
  • 2 medium onions , thinly sliced
  • 2 cups (500 mL) passata (puréed, sieved tomatoes) or canned Italian plum tomatoes , drained and chopped
  • ½ cup (125 mL) large green olives , pitted and roughly chopped
  • ½ cup (125 mL) black olives , pitted and roughly chopped
  • 3 tbsp (45 mL) capers (preferably salt-packed, rinsed)
  • 2 tbsp (25 mL) pine nuts , lightly toasted
  • 2 tbsp (25 mL) currants , soaked in hot water for 15 minutes, drained and patted dry
  • 2 tbsp (25 mL) granulated sugar
  • ¼ cup (50 mL) balsamic vinegar
  • Salt and freshly ground black pepper
  • ½ cup (125 mL) roughly chopped mint
  • ½ cup (125 mL) roughly chopped basil
  • Large baking sheet

Instructions

Put cubed eggplant in a colander set in the sink. Toss with the salt. Set a plate on top of eggplant and add a weight. Let stand 1 hour. Preheat oven to 400°F (200°C). Rinse eggplant under cold running water drain and pat dry with paper towel. Toss eggplant with 3 tbsp (45 mL) of the olive oil spread onto baking sheet and bake for 20 minutes, stirring occasionally, or until softened and starting to brown. Set aside.

In a large skillet, heat remaining olive oil over medium heat. Add celery, garlic and onions cook for 6 minutes or until onions are softened. Do not let garlic brown. Sir in passata, green and black olives, capers, pine nuts, currants, sugar and vinegar. Season to taste with salt and pepper. Reduce heat to medium-low and cook for 15 minutes or until vegetables are tender.

Stir in mint cook 5 minutes longer. Transfer to large serving dish. Let stand at room temperature 2 hours to develop flavors. Serve at room temperature, sprinkled with chopped basil.