Appetizers
Vegetable Grill Packs
Planning to grill some chicken or burgers and need an easy side dish?
Instructions
Take a large piece of foil, and spray with a cooking spray. Chop a combination of vegetables and place in the middle of the foil. Add fresh herbs, seasonings and a drizzle of flavorful olive oil. Fold the foil around the contents to create a fully enclosed packet, and place on the side of the grill to cook until the vegetables are tender (times will vary based on amount and vegetable).
Source: Recipe by Laura Novak
Smoky Eggplant Dip from Martha Stewart Living
If you love the flavors of Middle Eastern dishes like Baba Gannoush, but don’t want to bother with the grill, try this fast and fresh alternative. Scoop this with pitas for a satisfying appetizer.
Ingredients
1 large eggplant
1 coarsely chopped tomato
2 Tbsps. finely chopped red onion
1 Tbsp. olive oil
1 tsp. balsamic vinegar
2 Tbsps. chopped fresh flat-leaf parsley
1-2 tsps. of fresh lemon juice
1 clove minced garlic
Coarse salt and freshly ground pepper
Crudites, bread, and crackers, for serving
Instructions
Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard. Coarsely chop eggplant; drain in a colander for 15 minutes. Combine eggplant, tomato, onion, olive oil, vinegar, parsley, lemon juice and garlic; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.
Source: Adapted from Martha Stewart Living
Smoked Eggplant Bruschetta from David Rhinehart
Ingredients
1 Large Eggplant and a charcoal grill (no gas grill for this recipe)
Good crusty bread
Instructions
This recipe allows for using however many eggplants you’d like to use at the time, for this recipe.
Once the coals turn white, lay the whole uncut eggplant on the grill about 5 inches above the coals. Turn them every 7-9 minutes grilling them until the outsides are charred and the inside is a soft mush. This will take anywhere from 40 to 60 minutes, so you have to keep a watch on it. It’s important that the eggplant is mushy.
Transfer to a brown paper bag and close to let the eggplant steam. When cool enough to handle (about 20-30 minutes) cut the eggplant (or eggplants) open.
Working with one at a time, scoop the soft interior eggplant flesh into a bowl. Discard the charred skin, the hard core and any large seed sacs. Season the flesh with fresh lemon juice (about 2 T. per eggplant), extra virgin olive oil (about 1 T. per eggplant) and coarse salt to taste (start with 1/2 t. per eggplant) and increase from there to taste.
Puree this mixture in a food processor, adjusting the salt and lemon juice to to taste. Black pepper or ground cayenne pepper can be added to taste also.
This makes a lively, smoky dip just perfect for spreading on bruschetta and it can be served either cold or warm.
Source: Smoked Eggplant Bruschetta from David Rhinehart
Paleo Zucchini Chips from Paleo Forever
Ingredients
One zucchini (The larger the better, to counter shrinkage)
Paleo-friendly cooking spray
Salt & Pepper
Instructions
- Slice your zucchini thin, about 1/8 to 1/4 of an inch. (For best results, use a mandolin; a food processor can make them a little too thin.)
- Preheat your oven to 225°.
- Spray your baking sheet with your paleo-friendly cooking spray.
- Lay out all the chips and spray cooking spray lightly on the chips, or toss in coconut oil.
- Bake for 45 minutes to two hours, or until they reach the desired level of crispiness.
- These are best when eaten within two or three hours.
Source: Paleo Zucchini Chips from Paleo Forever
Eggplant Cutlets from Geauga Family Farms
Ingredients
1 medium eggplant, sliced lengthwise in ¼-inch thick slices
2 eggs, beaten
2 Tbsp. vegetable or canola oil
1-1/2 cup fresh bread crumbs or panko
½ tsp. garlic powder
1 tsp. dried oregano
Instructions
- Pour oil in large, rimmed baking sheet and place in oven. Make sure pan is well coated.
- Preheat oven to 375°.
- Mix breadcrumbs and spices in a shallow bowl. Dip eggplant slices in egg and coat with seasoned bread crumbs.
- When eggplant slices are ready, remove baking sheet from oven and place eggplant slices in a single layer. Return to oven and bake for 15 minutes. Flip and bake for 15 minutes more.
Additional ideas:
– Top slices with warm pasta sauce and mozzarella cheese for eggplant parmesan.
– Make an eggplant cutlet sandwich with roasted red peppers, tomatoes and goat cheese.
– Roll with goat cheese and slice into rounds for a tasty appetizer.
Source: Eggplant Cutlets from Geauga Family Farms