24 grilled eggplant aubergine Recipes

eggplant, peeled and cut into 1/4 inch circles, canola oil or 1/4 cup olive oil, garlic, minced, basil, oregano, thyme, paprika, salt and pepper

eggplants, sliced into 1/4-inch thick round slices (about 2 lb), extra virgin olive oil (approximately ), garlic cloves, minced, fresh basil, minced (tightly packed), italian parsley, minced (tightly packed), black pepper, salt

eggplants, japanese (about 1 lb. sliced crosswise on the diagonal into 1/2-inch-thick pieces), cooking spray (5 1-second sprays per serving), low sodium soy sauce, fresh lemon juice, rice wine vinegar, gingerroot, freshly grated, minced garlic, scallion , thinly sliced on the diagonal

italian dressing (your favorie or homemade with olive oil), baby eggplants , cut in 1/2 inch thick lengthwise slices, crusty rolls, split, fresh mozzarella cheese (or deli,adjust depending on your taste), roma tomato, sliced thin, fresh basil leaf

eggplant, sliced, extra virgin olive oil, lemon juice, onions, minced, garlic cloves, minced, salt, oregano, basil, pepper

eggplants , brushed with oil and spices to taste, grilled, whole wheat bread, tomatoes, grated parmesan cheese, cucumber, sliced, lemons, quartered, chopped parsley

eggplant , cut lengthwise into 4 slices, olive oil, salt, black pepper, shredded mozzarella cheese, grated parmesan cheese, fresh basil leaf, sliced, tomatoes, sliced

eggplant, garlic cloves, cut into slivers, olive oil, salt and pepper

red bell peppers or 2 large orange bell peppers or 2 large yellow bell peppers, zucchini, rinsed, ends trimmed , and halved lengthwise, eggplant, rinsed, ends trimmed , and thicly sliced crosswise, sweet onion, peeled and thickly sliced, moroccan marinade (reserved from flank steak flank steak with warm moroccan spices), pine nuts, toasted, fresh mint leaves, chopped, red wine vinegar, salt & fresh ground pepper

green sweet peppers or 2 medium red sweet peppers or 2 medium yellow sweet peppers, eggplant , about 12 oz, cut into 12 slices, olive oil, french bread (1/2 inch thick slices), soft fresh goat cheese (chevre), dijon-style mustard

balsamic vinegar, sugar, parsley, chives , chopped-together with parsley, salt, ground black pepper, light olive oil, eggplant, skinned and sliced into 1/4 inch lengthwise slices

japanese eggplant, bonito flakes, dashi, light soy sauce, mirin, dashi, dark soy sauce, mirin, fresh grated ginger

greek yogurt (95 g or just over 3 oz), hummus ((90 g/3 oz), eggplant (300 g/91/2 oz), ground beef (16 oz or just over 1/2 oz), garlic cloves, minced (or more or less depending on taste preferences), tomato paste or 2 tsp dried australian bush tomatoes, brown onions (80 g or just under 3 oz) or 1 small yellow onion, finely chopped (80 g or just under 3 oz), fresh small red thai chile, finely chopped, fresh basil, finely chopped, stale breadcrumbs (35 g or just over 1 oz), egg, turkish bread, cut into quarters (430 g/131/2 oz) or 4 crusty rolls, halved (such as ciabatta), salad greens, to serve (such as baby spinach leaves or rocket)

hoisin sauce, oil (i use canola), baby eggplants , halved lengthwise, salt, to season, oil, to grill (i use canola)

fresh cilantro leaf , packed, red onion, coarsely chopped, garlic cloves, peeled, cumin, paprika, cayenne pepper, cinnamon, salt, lemon juice, olive oil, swordfish steaks, 1 to 1 1/4 inch thick, pepper, eggplant , sliced crosswise into 1/2 inch rounds, tomatoes, cut in half, chickpeas, drained and rinsed

aubergines, peeled and thickly sliced, olive oil, olive oil, garlic cloves, crushed, fresh ginger, grated, ground cumin, harissa, clear honey, lemon , juice of, salt

eggplant, washed and sliced top to bottom, slices about 1/2-inch thick, rind left on, extra virgin olive oil, fresh basil, finely chopped, fresh rosemary, chopped, balsamic vinegar, goat cheese, buttered bread crumbs, fine sea salt, fresh ground black pepper

eggplant, ends trimmed and cut into 1/2-inch-thick slices, red bell pepper, cut into rings and seeds removed, spinach leaves , torn into pieces, sliced prosciutto di parma, sun-dried tomato paste, extra virgin olive oil, balsamic vinegar, dried oregano, freshly ground rock salt to taste