Eggplant and summer squash recipe - Healthy grilled eggplant recipes

Author: John Spencer  

This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market. Grilled eggplant, yellow squash and zucchini are a tasty side dish to any cook-out.

Roasted Summer Squash and Eggplant Medley

Grilled eggplant, yellow squash and zucchini are a tasty side dish to any cook-out.
Provided by: Run DMT
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Vegetarian, Vegan
Number of ingredients: 9
  • 1 eggplant, diced
  • 2 zucchini, diced
  • 2 yellow squash, diced
  • 1 small red chili pepper, minced
  • ½ cup red onion, chopped finely
  • 1 tsp salt
  • ½ tsp fresh ground pepper
  • 2 tbsp olive oil, plus 1 Tbsp reserved for dressing
  • 1 Tbsp balsamic vinegar
How to cook:
  1. In a large bowl, combine all vegetables with two tablespoons of olive oil, salt and pepper and toss well. Vegetables should be well coated to prevent stick to grilling basket. Toss vegetables into a grilling basket and roast on grill at a low heat for about 20 minutes. Toss vegetables halfway to roast evenly.
  2. Remove from heat and return vegetables to large bowl. Drizzle with balsamic vinegar and olive oil and gently mix through vegetables. Add salt and pepper to taste.
Notes: Eggplant Fried Fingers, Method of preparing the eggplant fingers: Peel the eggplants. Slice them lengthwise, keeping the stem intact (as shown in the video). In a bowl, dissolve the salt in 6 pints of water. Let the eggplants soak for 15 minutes. Place a plate to keep them from floating. Pat the eggplants dry and set them aside. Mix the eggs with …

Grilled Eggplant & Summer Squash Salad

Grilled Eggplant & Summer Squash Salad
The homemade balsamic reduction is the key to this healthy grilled eggplant and summer squash salad. It's easy to make but watch the vinegar as it reduces; it can burn easily. If you have any left over, drizzle it on strawberries.
Provided by: Beth Lipton
Total time: 50 minutes
Yields: 8 servings
Number of ingredients: 9
  • ½ cup balsamic vinegar
  • 1 medium eggplant (about 11 oz.)
  • 1 medium yellow summer squash (about 8 oz.)
  • 1 medium zucchini (about 10 oz.)
  • ½ cup olive oil, divided
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
  • 6 pitted Kalamata olives, finely chopped (2 Tbsp.)
  • 8 large fresh basil leaves
  • Calories: 161.3 calories
  • Carbohydrate: 7.3 g
  • Fat: 14.5 g
  • Fiber: 1.7 g
  • Protein: 1.2 g
  • Saturated Fat: 1.9 g
  • Sodium: 125.7 mg
  • Sugar: 5 g
How to cook:
  1. Place vinegar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally and watching carefully to prevent burning, until syrupy and reduced to about 2 Tbsp., 12 to 15 minutes. Transfer to a small bowl and let cool.
  2. Meanwhile, preheat grill to medium-high.
  3. Slice eggplant, yellow squash, and zucchini diagonally into 1/4-inch slices. Toss with 7 Tbsp. oil, salt, and pepper in a large bowl.
  4. Grill the vegetables until tender and grill-marked, 2 to 5 minutes per side. Arrange on a platter.
  5. Drizzle the vegetables with the remaining 1 Tbsp. oil and the reserved balsamic syrup. Top with olives and basil.
Notes: 10 Best Eggplant Zucchini Squash Recipes, zucchini, prosciutto, Japanese eggplant, tomatoes, squash, olive oil and 1 more Ratatouille (Confit Byaldi) Olives for Dinner Roma tomatoes, olive oil, salt, flat leaf parsley, dried thyme …

Eggplant and Summer Squash Casserole

Eggplant and Summer Squash Casserole
The Eggplant and Summer Squash Casserole recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by: EAT SMARTER
Total time: 70 minutes
Yields: 4 servings
Number of ingredients: 16
  • 1 kilogram Eggplant
  • 1 kilogram zucchini
  • salt
  • 1 kilogram potatoes
  • 2 onions
  • 2 garlic cloves
  • 4 tomatoes
  • 400 milliliters Vegetable broth
  • 2 Tbsps butter
  • 2 Tbsps Pastry flour
  • 200 milliliters milk
  • 2 Tbsps dried italian Fresh herbs
  • 1 pinch Nutmeg
  • 2 eggs
  • 2 Tbsps Soy flour
  • butter (for greasing)
How to cook:
  1. Preheat the oven to 200°C (approximately 400°F).
  2. Rinse eggplant and summer squash. Slice half of each, season with salt and soak in water for about 10 minutes. Dice remaining eggplant and summer squash. Peel and thinly slice potatoes. Peel and slice onions and garlic. Rinse tomatoes, core and slice. Boil broth and add potatoes, summer squash and eggplant cubes, onion and garlic and cook for about 10 minutes. Drain vegetables and collect liquid. Heat butter and whisk in flour. Deglaze with milk, continue to stir and bring to a boil. Add broth and season with salt, pepper, herbs and nutmeg. Stir in eggs and soy flour. Pour mixture into two greased ovenproof dishes. Top with vegetables and add summer squash, eggplant and tomato slices. Bake for about 25 minutes. Remove and serve warm.
Notes: Eggplant and Summer Squash Stew, Heat oil; add garlicand saute for 2–3 minutes until softened.Add all of the vegetables, tomatoes, and Sugar.Mix thoroughly.Bring the mixture to a boil, then lower the heat and let simmer for 30 minutes.

Eggplant and Squash alla Parmigiana

Eggplant and Squash alla Parmigiana
This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market. The dish can be prepared in advance and reheated.
Provided by: Florence Fabricant
Total time: 120 minutes
Yields: 6 servings
Number of ingredients: 14
  • 1 medium-size eggplant, about 12 ounces
  • 1 medium-size zucchini
  • 1 medium-size yellow squash
  • Salt
  • 1/2 cup extra-virgin olive oil, approximately
  • 1/2 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 14-ounce can San Marzano tomatoes
  • Ground black pepper
  • 1 bay leaf
  • 1/2 cup flour
  • 2 ounces lightly salted mozzarella, shredded
  • 1/3 cup grated Parmigiano-Reggiano
  • 1/4 cup chopped flat-leaf parsley leaves
  • Calories: 317 calories
  • Unsaturated Fat: 17 grams
  • Carbohydrate: 24 grams
  • Fat: 22 grams
  • Fiber: 4 grams
  • Protein: 8 grams
  • Saturated Fat: 5 grams
  • Sodium: 672 milligrams
  • Sugar: 5 grams
How to cook:
  1. Trim the stems from the eggplant and squash. Slice the vegetables lengthwise, no more than 1/4-inch thick. Spread the slices on one or more cooling racks, dust with salt on both sides and let sit for 30 minutes.
  2. Heat 1 tablespoon of the oil in a 2-quart saucepan. Add the onion and garlic and sauté on low until translucent, about 10 minutes. Increase the heat to medium, add the tomatoes, pepper and bay leaf and cook, breaking up the tomatoes, a few minutes. Reduce heat and simmer the sauce for 20 minutes more. Remove bay leaf and check seasoning.
  3. Rinse eggplant and squash slices and pat them dry. Dredge lightly with flour. Heat 3 to 4 tablespoons oil in a large skillet. Fry the eggplant and squash until lightly browned, in several shifts, placing fried slices on paper towel to drain.
  4. Heat oven to 350 degrees. Brush a 10-inch glass pie plate with oil. Spread a very thin layer of the tomato sauce in the pie plate. Add a layer of the eggplant, cutting slices to fit if necessary. Try to arrange them like spokes of a wheel. Spread a little more sauce over them, then the squash slices, then the mozzarella and another layer of eggplant. Finish with the remaining sauce, the Parmigiano-Reggiano and the parsley.
  5. Bake about 30 minutes, until bubbling and lightly browned on top. Let rest 10 minutes before serving.
Notes: Grilled Eggplant, Peppers, Summer Squash and, Rinse eggplant and cut into slices. Rinse and halve peppers, remove seeds and ribs, and cut into quarters. Rinse and halve tomatoes. Brush prepared vegetables on all sides with olive oil. 2. Rinse basil, shake dry and chop. Mix basil with almonds and Parmesan and spread on the cut surfaces of the tomatoes. Place vegetables on …
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