Grilled Eggplant Ingredients * 2 large fresh eggplants * Olive oil * Balsamic vinegar * Salt and pepper * Oregano * Basil * Garlic powder Slice eggplant length-wise leaving skin on. In a bowl, add all ingredients and mix together. Place sliced eggplant into a large pan. Pour mixture onto eggplant and let marinate for approximately 1 hour; turning on occasion. Turn grill on to high. Put eggplant onto grill and cook for 2-3 minutes on each side. Serve warm. =============================================================================== These eggplant slices will melt in your mouth. Try topping them with just a spoonful of tomato or pesto sauce and a few gratings of fresh Parmesan cheese. Ingredients 1 large eggplant (about 1 1/4 pounds or 570g) 3 Tbsp (45mL) extra virgin olive oil 3 Tbsp (45mL) balsamic vinegar 2 cloves garlic, minced or 1/2 tsp (2g) powdered 1/4 tsp (2g) salt (sea salt if on a corn-free diet*) Freshly grated black pepper Preheat a gas grill to high or build a fire in a kettle grill. Slice eggplant 1/3- to 1/2-inch thick. In a small bowl, mix together the olive oil, balsamic vinegar, garlic, salt, and pepper. Brush both sides of the eggplant slices with the mixture. Place eggplant on the preheated grill. If you wish to have nice grill lines, turn only once on each side. Grill eggplant slices 10 to 14 minutes. =============================================================================== Grilled Eggplant This is a foundation dish. You can serve grilled eggplant slices with salsa and a salad for a simple meal, or you can create elegant sauces to showcase the eggplant. Use grilled eggplant as part of eggplant lasagna or chopped, cold, into green or pasta salads. Ingredients: 2 pounds eggplant, ½ inch slices 2 ounces olive oil 2 t. oregano ½ t. red pepper flakes 3 T. chopped parsley 1. Sprinkle eggplant with salt, place in single layer on rack so can drain for about 30 minutes. Rinse and dry. 2. Get your grill going on high 3. Arrange eggplant on a plate, sprinkle with oil, oregano, pepper, and parsley. 4. Arrange eggplant on grill, 5 minutes per side until brown. Serve hot or cold. =============================================================================== Grilled veggie sandwich 1 french baguette - sliced longways 3 to 4 large portobello mushroom caps - sliced into strips 1 yellow bell pepper - sliced into strips 1 red bell pepper - sliced into strips 1 green bell pepper -sliced into strips 1/2 vidalia onion (optional) sliced into strips 1 large red, ripe tomato, sliced coinways Marinade 1/4 cup balsamic vinegar 1/4 cup water 4 cloves garlic - crushed and chopped fine 4 to 6 fresh basil leaves - chopped coarsely 2 tablespoons non-pareil capers (optional) salt and freshly ground black pepper to taste 1 cup olive oil (extra virgin tastes best) Mix all marinade ingredients except oil together in a large dish. Whisk in oil until emulsified and add all veggies except tomatos. Mix well, making sure all veggies are coated with marinade. Cover and marinate for 30 minutes while you get the grill ready (they can also be sauted on the stove or broiled in the oven). Remove veggies from marinade, reserving liquid, and grill for 5 to 7 minutes to desired level of warm crunchiness - do not overcook! Remove from grill. Lightly toast french baguette halves on the grill and warm reserved marinade in a separate pan over coals/fire. Heap grilled veggies on one half of the baguette, lay on sliced tomatos sprinkle with reserved marinade (or use for dipping - as in "au jus"), cover with other half of baguette and enjoy! Slice crosswise into several pieces for easy handling. For lacto-ovos, you can add some mozzerella slices between the veggies and the tomatos, but the sandwich stands well on its own! You can also use eggplant in place of the portobellos - for a little variety. Enjoy! =============================================================================== Grilled Eggplant Sandwiches From the Philadelphia Inquirer. Claire McCulloch Oct 08, 2003 Here is an oldie but goody. You can substitute pepper jack cheese for the provolone. 2 tablespoons olive oil 1 tablespoon chopped garlic 2 tablespoons chopped fresh marjoram (or oregano) Salt and ground black pepper to taste 2 pounds eggplant (preferably small, dark-purple Sicilian), cut lengthwise into 1/2-inch slabs 2 red bell peppers 1 loaf Italian semolina bread, sliced diagonally 1/2 pound sharp provolone cheese, sliced or shredded Heat a charcoal or other type grill. Combine olive oil, garlic, marjoram, salt and pepper in a small bowl. Brush eggplant slabs on both sides with most of the oil mixture. Grill eggplant, turning often. Grill red peppers till charred on all sides. Cool and peel. Cut into strips. Preheat oven to 400 degrees. Cover each of 6 bread slices with 1 "steak" of grilled eggplant, then top with red pepper strips. Cover with cheese. Top each with another bread slice. Brush sandwiches with remaining oil mixture and heat on a cookie sheet in oven about 10 minutes or until cheese melts. Cut each sandwich in half diagonally and serve. Makes 6 servings, each 353 calories, 17 grams protein, 37 grams carbohydrates, 16 grams fat, 27 milligrams cholesterol, 644 milligrams sodium.