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eggplant grill
at recipeseasy.com
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HOW TO GRILL EGGPLANT
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Yield: 1 Servings
--------------SOLE FOOD------------------
The into steaks for grilling, or leave it whole for baking or
poaching. But if confronted by a thin Dover sole when craving fish
and chips, or a pudgy salmon when you want slivers of gravlax, it's
good to know how to fillet the fish yourself. While both flatfish and
roundfish can be filleted, they are approached differently. A
flatfish is easy to spot; it looks as if it has been run over by some
underworld tractor. Flatfish swim horizontally along the sea bottom,
with both eyes facing upward. You can obtain four nearly equal
fillets from a flatfish, one from either side of the backbone on both
sides. To fillet a flatfish (sole, flounder, turbot, Pacific
halibut): Peel it by laying it flat on a counter with the dark side
up and the tail towards you. Slice off the tail, and insert the tip
of a knife until you have a grip on the skin. Holding the tail in
place, pull the skin back towards the head, over the head, and then
down the light colored side. Lay the fish on the counter with its
eyes facing up. Cut down the backbone along the center of the fish,
then hold your knife at an angle at the head end of one fillet. Lift
the fillet with one hand, while scraping gently with small strokes,
using the bone structure to guide the knife. Cut away the second
fillet from the first side. Turn the fish over and repeat the
process. Roundfish, shaped like a tube, have a center backbone,
separating two thick fillets. A line of bones extends upward from the
spine, and a pair of bone creates an oval on the lower side of the
fish, enclosing the entrails. You can create four fillets, but
usually one is cut from each side. To fillet: Lay the fish on one
side, with its tail towards you. Slice along the backbone from head
to tail, exposing the backbone. Hold a knife parallel to the top
ribs, cut down the length of the fillet, using short strokes to
detach it completely. Turn fish around, hold it by the exposed
backbone, and slice the other half of the fillet free. Flip the fish
over, and fillet the other side. To skin fillets, lay them skin side
down, and hold the tail end. Insert the knife at the shallow end and
scrape along the skin to separate the it from the fillets. Run your
fingers all along the top of the fillet and feel for pesky little
bones. They can easily be removed with tweezers, a gesture that will
be greatly appreciated by all who eat it.
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How To Grill Eggplant
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Yield: 1 servings
1 c WW flour 1 T Ener-g egg replacer
1 c Rye flour or another c. WW 2 t Baking powder
Flour 1 T Turbinado sugar (or not)
mix dry ingredients add
1 c. mashed banana, or applesauce enough rice milk to make it
pancake-batter like
fry (carefully) in a nonstick or Pam-sprayed pan. Add cinnamon,
nutmeg, or a half-cup of undercooked 7-grain cereal if you find them
too bland as they are.
Posted by cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) to the
Fatfree Digest [Volume 15 Issue 9] Feb. 9, 1995.
Individual recipes
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How To Grill Eggplant
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Yield: 1 Servings
--------------SOLE FOOD------------------
The into steaks for grilling, or leave it whole for baking or poaching.
But if confronted by a thin Dover sole when craving fish and chips, or a
pudgy salmon when you want slivers of gravlax, it's good to know how to
fillet the fish yourself. While both flatfish and roundfish can be
filleted, they are approached differently. A flatfish is easy to spot; it
looks as if it has been run over by some underworld tractor. Flatfish swim
horizontally along the sea bottom, with both eyes facing upward. You can
obtain four nearly equal fillets from a flatfish, one from either side of
the backbone on both sides. To fillet a flatfish (sole, flounder, turbot,
Pacific halibut): Peel it by laying it flat on a counter with the dark side
up and the tail towards you. Slice off the tail, and insert the tip of a
knife until you have a grip on the skin. Holding the tail in place, pull
the skin back towards the head, over the head, and then down the light
colored side. Lay the fish on the counter with its eyes facing up. Cut down
the backbone along the center of the fish, then hold your knife at an angle
at the head end of one fillet. Lift the fillet with one hand, while
scraping gently with small strokes, using the bone structure to guide the
knife. Cut away the second fillet from the first side. Turn the fish over
and repeat the process. Roundfish, shaped like a tube, have a center
backbone, separating two thick fillets. A line of bones extends upward from
the spine, and a pair of bone creates an oval on the lower side of the
fish, enclosing the entrails. You can create four fillets, but usually one
is cut from each side. To fillet: Lay the fish on one side, with its tail
towards you. Slice along the backbone from head to tail, exposing the
backbone. Hold a knife parallel to the top ribs, cut down the length of the
fillet, using short strokes to detach it completely. Turn fish around, hold
it by the exposed backbone, and slice the other half of the fillet free.
Flip the fish over, and fillet the other side. To skin fillets, lay them
skin side down, and hold the tail end. Insert the knife at the shallow end
and scrape along the skin to separate the it from the fillets. Run your
fingers all along the top of the fillet and feel for pesky little bones.
They can easily be removed with tweezers, a gesture that will be greatly
appreciated by all who eat it.
From Gemini's MASSIVE MealMaster collection at
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Spicy Chicken, Eggplant & Red Onion Quesadillas - Mesa Grill
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Yield: 1 Servings
8 oz Chicken Breast, thinly
-sliced
2 oz Fresh Thai Basil leaves,
-chopped
3 oz Fish sauce
3 oz White onions, sliced
3 oz Red and green bell peppers,
-sliced
1 Jalapeno pepper, seeded and
-minced
2 Cloves garlic, minced
2 oz Chili Sauce
3 oz Chicken stock
Prepared white rice
Heat and season your wok. Add the chicken first. Cook for 30 Seconds. Add
the Vegetables along with the Thai Basil, cook for another 45 seconds.
Season with the Chili Sauce and Fish Sauce. De-glaze the wok with stock and
serve. Serve with rice.
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Ahi Tuna-Eggplant "Tarts"
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Yield: 4 servings
=== FOR THE TUNA ===
8 oz Ahi tuna; #1 grade, finely
-diced
2 ds Hot pepper sauce
1 tb Fine chopped chives
1 ts Canola
Salt; to taste
Freshly-ground black pepper;
-to taste
=== SESAME SAPARAGUS ===
1 bn Asparagus; blanched,
-refreshed
1 tb Dijon mustard
Juice of 1 lemon
1 ts Sesame oil
2 tb Canola oil
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Toasted white sesame seeds
In a chilled bowl, mix ingredients together. Mold tuna into small
towers either using a pvc pipe, ramekin or cut out can. Cut 2-inch
asparagus spears and save. Take the rest of the asparagus and roughly
chop. In a blender, add 1/2 cup chopped asparagus with mustard and
juice. Blend at high speed and add oils. Check for seasoning. Toss
spears in vinaigrette. Place spears in a flat circle and top with
tuna. Drizzle a little of the vinaigrette on the plate. Garnish with
sesame seeds. This recipe yields 4 servings.
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Alabama Grill's Own Meatloaf Recipe
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Yield: 1 servings
3 oz Fresh yeast
3 c Warm water - (to 4 cups);
-divided
3 lb High-gluten or bread flour
1/2 c Granulated sugar
1 tb Salt; plus
1/2 ts Salt
2 tb Vegetable shortening; plus
-more for
Greasing if using pans
Cornmeal
Toasted sesame seeds
Dissolve yeast in 2 cups warm water. Combine flour, sugar and salt in
mixing bowl. Make a well in center of mixture; pour in yeast mixture.
Mix thoroughly with hands (Marino's method) or dough hook of mixer.
Gradually add 1 to 2 cups remaining warm water; mix thoroughly. Dough
should be sticky. Spread 2 tablespoons shortening on top of dough;
knead in. Cover dough with a cloth and set in a warm place to rise
for 30 minutes. (Marino turns his electric oven to "warm" for a
minute, turns it off, then puts the bowl of dough inside.) After 30
minutes, knead dough in bowl for about 3 minutes. Cover and return to
warm spot to rise for 1 hour. Cut dough into 4 equal sections.
Lightly flour counter and rolling pin; roll each section of dough
into a rectangle. Roll up each piece of dough lengthwise, like a
jelly roll. Shape each into a loaf, sealing the seam with the side of
your hand or knuckles. Sprinkle some cornmeal and sesame seeds on
kitchen counter. Spread some warm water over top of each loaf with
your hand; roll loaf over seeds and cornmeal. Sprinkle another
counter lightly with cornmeal. Place finished loaves on top, cover
with a towel and let rise for 15 minutes. Preheat oven to 450
degrees. (If using oven tiles or a pizza stone, sprinkle them with
some cornmeal and place in oven to heat.) Place risen loaves on hot
oven tiles or in lightly greased oblong cake pans, using 2 loaves per
pan. (If baking the bread in pans, remove after 15 minutes and place
the loaves directly on the top oven rack to finish baking; place
empty pans on the bottom shelf to keep the bottom of the bread from
overbrowning.) Bake 25 to 35 minutes or until loaves are golden and
sound hollow when tapped on the bottom. Yield: 4 loaves.
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Amaranth Salad with Grilled Eggplant, Fresh Fenugreek
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Yield: 1 servings
1 c Amaranth flour
1 tb Ener-G egg replacer
1/2 ts Guar gum; (might be
-unnecessary if Ener-G egg
-replacer is used)
1/4 c Water; (more water :-)
1 Or 2 bananas
Mix dough. Prepare non-stick skillet. Pour pancakes onto hot skillet.
Begin to cook. Add banana slices so that they still sink in partly
but still show their faces through on the top. Turn pancakes when
ready, so banana slices will come in contact with the skillet. When
done, serve with banana slices facing up. Bananas will be warm and
sweeten the pancakes. These types of pancakes are fun for children.
And the little kid in each of us. kwvegan vegan
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Aromatic Eggplant Salad
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Yield: 4 servings
12 Oxtails
2 c All-purpose flour
1/4 c Ancho chile powder
1/4 c Salt
1/8 c Freshly-ground black pepper
2 Onions; chopped
2 Fennel bulbs; chopped
1/2 Celery stalk; chopped
1 lg Carrot; chopped
10 Garlic cloves
1 tb Minced ginger
4 Lemon grass stalks; white
-part only, pounded, minced
2 c Red wine
1 cn Roma tomatoes - (8 oz);
-drained
1/2 c Dark soy sauce
1/2 bn Fresh thyme
2 Bay leaves
Water; to cover oxtails
=== PRESERVED LEMON POLENTA
-===
3 c Polenta
2 tb Minced ginger
1/4 c Minced shallots
1/2 c Finely-diced preserved
-lemons
3 c Chicken stock
Salt; to taste
Freshly-ground black pepper;
-to taste
4 tb Butter
Mix flour, chile, salt and pepper and coat oxtails well. In a hot
stock pot, coat bottom with oil and sear oxtails until all sides are
browned. Pull out oxtails and wipe out stock pot.
Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass.
Deglaze with wine and reduce. Add tomatoes, soy, thyme and bay. Add
water to completely cover meat. Check for seasoning; the broth should
taste well seasoned. Bring to boil then simmer on low heat for 3
hours. The meat should fall off of the bone.
Remove oxtails and reduce sauce by 20 percent. Using a hand blender,
puree sauce. Check for seasoning. Serve on top of polenta.
For the Preserved Lemon Polenta: In a saucepan, saute shallots and
ginger in 1 tablespoon of butter. Add polenta, lemons, stock, salt,
pepper and butter. Check for seasoning. Stir well and cover tightly.
Bake in 400 degree oven for 1 hour. A crust will form. Break through
crust for polenta.
This recipe yields 4 servings.
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Bbq Goose on the Grill
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Yield: 2 servings
Duck meat from 1 whole
-roasted duck
1 c Homemade or prepared
-barbecue sauce
1 tb Thinly-sliced green onions
2 Onion rolls -; (6" long ea)
1 Bag Zapp's potato chips;
-optional
Thinly slice duck into bite-size strips. In a small saucepan combine
duck, barbecue sauce and green onions and heat through. Slice open
rolls and toast them. Fill each roll with a generous portion of duck
mixture. Serve garnished with some Zapp's potato chips. This recipe
yields 2 servings.
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Beef And Eggplant Casserole
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Yield: 8 Servings
1 lb Lean ground beef
1/2 ts Garlic salt
1/4 ts Garlic powder
1/4 ts Pepper
2 x Celery; chopped
16 oz Kidney beans; drained
1/2 Chopped head cabbage
28 oz Tomatoes *
1 cn Water in empty tom. can
4 Beef bouillon cubes
Chopped parsley
In a Dutch oven, brown beef. Add all remaining ingredients except
parsley; bring to boil. Reduce heat & simmer, covered for 1 hour.
Garnish with parsley. Yield 3 qts. * chopped & liquid reserved
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