====== Grilled Eggplant ======
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===== Grilled Eggplant and Red Peppers with Mint Cumin Dressing =====
  *1 med eggplant - cut into 1/2" rounds
  *2 red bell peppers - cored, seeded, cut into 2" planks
  *1/4 cup olive oil - initial covering
  *2 tsp Kosher salt (or 1 tsp table salt) and black pepper - initial spicing
  *1 small garlic clove - diced
  *1 Tbsp extra virgin olive oil
  *1 Tbsp lemon juice
  *1/2 tsp ground coriander
  *1/2 tsp ground cumin
  *1/2 tsp Kosher salt
  *2 Tbsp plain yogurt
  *1 Tbsp chopped fresh mint
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  - Brush eggplant rounds and peppers evenly with 1/4 cup olive oil. Season with salt and pepper.
  - Whisk garlic through mint in small bowl. Set aside.
  - Grill vegetables over medium heat until tender and caramelized appox. 5 min. per side. Control heat so do not burn.
  - Transfer to platter, rewhisk dressing, brush over vegetables and serve.
  - Source: Cook's Illustrated 5/1/2009  - optional:eggplant only
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===== Thai Flavored Eggplant Slices =====
  * 2 eggplants - sliced into 1/2" thick rounds
  * 1/4 cup olive oil
  * salt and ground black pepper
  * 2 Tbsp lime juice
  * 1 chile - minced
  * 2 tsp sugar
  * 1/2 tsp fish sauce
  * 1/2 tsp minced garlic
  * 1 tsp soy sauce
  * 1 Tbsp minced fresh cilantro
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  - Brush eggplant rounds evenly with olive oil. Season with salt and pepper.
  - Whisk lime juice through cilantro in small bowl. Set aside.
  - Grill slices over medium heat until tender and caramelized appox. 5 min. per side. Control heat so do not burn.
  - Transfer to platter, rewhisk dressing, brush over rounds and serve.
  - Source: Cook's Illustrated July 2000
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===== Italian Flavored Eggplant Slices =====
  * 2 eggplants - sliced into 1/2" thick rounds
  * 1/4 cup olive oil
  * 1 tsp garlic - minced
  * 2 tsp fresh thyme - minced
  * salt and ground black pepper
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  - Brush eggplant rounds evenly with olive oil mixed with garlic and thyme. Season with salt and pepper.
  - Grill slices over medium heat until tender and caramelized appox. 5 min. per side. Control heat so do not burn.
  - Source: Cook's Illustrated 5/1/2009 
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===== Eggplant Mixed Grill =====
  * 2 Tbsp olive oil
  * 2 Tbsp chopped fresh parsley
  * 2 Tbsp chopped fresh oregano
  * 2 Tbsp chopped fresh basil
  * 1 Tbsp balsamic vinegar
  * 1 tsp kosher salt
  * 1/2 tsp black pepper
  * 6 garlic cloves - minced
  * 1 red onion - cut into wedges
  * 18 fresh asparagus - trimmed
  * 12 crimini mushrooms - stems removed
  * 1 eggplant - sliced into 1/2" rounds
  * 2 red bell pepper - cut into wedges
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  - In large resealable plastic bag mix the olive oil through garlic. Place the vegetables into the bag, seal and marinate for 2 hours in the refrigerator, turning of occasionally.
  - Preheat the grill for 5 min. and lightly oil.
  - Grill the vegetables approx. 6 min.  per side until tender.
  - Allrecipes: eggplant mixed grill
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===== Athenian Eggplant Salad =====
  * 1 large eggplant
  * 1 tomato - seeded and chopped
  * 1 onion - diced
  * 2 Tbsp chopped fresh parsley
  * 2 Tbsp extra-virgin oil
  * 2 Tbsp distilled white vinegar
  * 1/2 cup crumbled feta cheese
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  - Heat grill for med high heat. Pierce eggplant in several locations and place on grill.
  - Cook until skin is charred and inside is tender, turning often, about 15 min. Remove from heat and set aside until cool enough to handle.
  - Scoop pulp out of skin and dice. Place in mixing bowl and add the other ingredients. Refrigerate and add salt to taste.
  - Serve as a salad or on top of whole-wheat bread slices.
  - Source: allrecipes - Melitzanosalata Agioritiki
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{{tag>food vegetarian side}}