Grilled Eggplant And Pepper Bruschetta Appetizers Recipes

Home  >  Recipes  >  Appetizers Recipes   >  Grilled Eggplant And Pepper Bruschetta Recipes

Share |

Recipe Search

Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   burger   curry   checkerboard   wine   tuna   sweet potato   mousse   souffle   steaks   lasagna      lassi   kaposzta salata   gluten free   dipping sauce   medovnik   hungarian   guacamole   butter cookies   lemonade   apple cake   blueberry fungee   Condensed Milk Recipe   urdu   biryani   shawarma   donuts   beirox   bombay biryani   puff pastry    blueberry funge   nuggets   chicken chilli   samoosa   Burfi   Danish Pastry    birthday cake   Indian Chicken Curry   dum biryani   lamb stew with rosemary dumplings   cheddar cheese   targine   ampalaya   kanum ma kang mung   1994 3rd Place   white sauce   red wine and rosemary porterhouse   moosa   gulab jamun   apple pinwheels   drumsticks   chicken pasta   phirni   skillet enchiladas   aljotta   mustard meatloaf   apple Salsa   lemon lime   Cream Cheese Recipe   pepsi   tuna ring   pinacolada   cheese balls   Baklava   chocolate cookies   vegetable biryani   salsa sauce   frappuccino   tartar sauce   lemon lime soda   apricot muffins   chinese rice   whelks   plain cake   potatos   crab mousse   apple custard   cheese pizza   fajita chicken   turkey wrap   flounder   coca cola   vanilla cream cake   key lime cake   albanian   3B   mister saleem   chicken picata   ground cherry pie   electric lemonade   BBB   Lunchbox  

Grilled Eggplant And Pepper Bruschetta


  • 4 red bell peppers, about 1 1/2 pounds
  • 2 large egg plant or 4 small, about 2 to 3 pounds
  • 2-3 fresh garlic cloves
  • 1/4 cup olive oil
  • 2 large red-ripe tomatoes
  • 3-4 tablespoons chopped fresh basil leaves
  • 1 small red onion
  • 1/2 cup shredded mozzarella cheese
  • 2-4 tablespoons balsamic or red wine vinegar
  • 1-2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 to 1 teaspoon ground chipotle pepper

  • Method:

  • Get the grill ready. Low, even heat is perfoect for the eggplant.
  • Bell peppers are best cooked over a little higher heat, grill the peppers first, then move on to the eggplant.
  • Wash the peppers and eggplant. Core the peppers, remove the seeds and membrane, and cut into 4-6 large pieces.
  • Peel the eggplant, cut off and discard a one-inch slice from the top and bottom, then slice the eggplant into circles, roughly 1 inch thick.
  • Place the pepper and eggplant pieces on a baking sheet. Peel and crush up the galic cloves, mixing them with the olive oil.
  • Drizzle or brush the oil onto both sides of the eggplant and the non-skin side of the peppers.
  • Grill the peppers for 3-5 minutes per side, and then do the same for the eggplant. It is fine for the skin side of the peppers to blacken and blister, as that makes it easier to remove the skin. Eggplants can be a bit tricky, they go from undercooked to very soft quickly, and they can burn if the coals are too hot.Since theyll be mashed up anyway, how they look coming off the grill isnt important, they just need to be fully cooked.
  • Remove from the grill and let cool.
  • While cooling, dice the tomato, chop the basil and peel and mince the red onion.
  • Place in a large bowl with the mozzarella cheese, drizzle with basalmic vinegar, add 1 teasp. of salt, black pepper and chipotle pepper.
  • Cut up the eggplant into small pieces or mash it if it got really soft on the grill, and add to the bowl.
  • Peel the skins, at least mostly, off the peppers, using a paring knife. It should be quite easy if the skins blackened during the grilling, running water helps get the skins off if not.
  • Mince the peppers, add to the bowl, toss, taste, and adjust seasonings as necessary. Sometimes a bit more olive oil or vinegar and extra salt are nice.
  • Serve with dense, crusty French bread to soak up the taste juices.
  • NOTES: Roasting bell peppers
  • Place a ripe pepper right on the stove top burner over medium-high heat. The pepper will start to blacken after about 1 1/2 minutes. Using tongs, turn the pepper, a quarter at a time, giving each side time to blacken. after all four sides have been done, look a the pepper and time it over the flame so any nonblistered surfaces get a chance to blacken. The whole job should take about 7 ot 8 minutes, and you can do 4 at a time (one on each burner) and save the rest. An electric stove can be used, but the pepper has to be watched more closely so it doesnt get completely burned. After the pepper is fully blackened, remove the from the burner and wrpa tightly in plastic wrap. Let steam for 15 minutes. Unwrap the pepper and run under cool water, the skin should come right off, exposing the brilliantly red pepper flesh (peel or pare off any stubborn bits). Core and remove seeds and veins, then mince the flesh into small bits. This is where you will see how remarkably changed the pepper is-from raw, strong-tasting, acidic and crispy, to meaty, velvety and smoky. This traditionally called pimento, and it will add a wonderful dimension to this dish and many others without an overpowering bell pepper flavor.

  •  Grilled Black Mission Figs Wrapped In Prosciutto With Humboldt Fog Goat Cheese And Aged Balsamic Vinegar   Grilled Squid Mexican Style   Grilled Shrimp Rattlers   Grilled Sweet Pepper Poppers   Grilled Pork Tenderloin Satay   Grilled Pancetta Wrapped Scallops With A Pineapple Mojito Vinaigrette   Grilled Rattlesnake   Grilled Eggplant And Pepper Bruschetta   Grilled Crab Stuffed Cherry Peppers   Grilled Clams   Grilled Bacon Wrapped Jalapeno Poppers   Grilled Portobello Mushroom With Mango Chutney   Grilled Cheese Stuffed Chili Peppers   Grilled Seafood Cocktail With Limoncello Salsa And Vinaigrette   Grilled Mussels   Grilled Pepper Poppers   Grilled Pineapple Habanera Wings   Grilled Steak Bites   Grilled Cantelope   Grilled Fruit With Pineapple Mint Glaze   Grilled Jerk Shrimp With Creamy Tomatillo Sauce   Grilled Asparagus With Salt-cured Ham   Grilled Sardines - Allfreshseafoodcom   Grilled Brie With Chutney   Grilled Chicken Wings With Spicy Chipotle Hot Sauce And Blue Cheese-yogurt Dipping Sauce   Grilled Steak Egg Rolls   Grilled Wings   Grilled Barbecued Chicken Nachos   Grilled Beef Salad With Grass Noodles   Grilled Mushrooms With Goat Cheese   Grilled Eggplant And Red Pepper With Mint-cumin Dressing   Grilled Margarita Wings   Grilled Squid   Grilled Peaches With Honey Blue Cheese   Grilled Eggplant And Red Peppers   Grilled Stuffed Peppers   Grilled Prawns   Grilled Picnic Taco Natchos   Grilled Tomatoes   Grilled Taco Nachos   Grilled Cajun Shrimp With Homemade Essence   Grilled Garlic-marinated Baby Zucchini   Grilled Polenta And Tomatoes Caprese   Grilled Veggie Wrap   Grilled Mushrooms   Grilled Spicey Beer Shrimp   Grilled Shrimp Elegant   Grilled Shrimp Remoulade   Grilled Peaches With Pecorino And Prosciutto   Grilled Jalepeno Poppers   Grilled Tomato And Fresf Mozzarella Bruschetta   Grilled Baby Artichoke Spiedini With Lemon-thyme Aioli   Grilled Lamb Chops   Grilled Cheesesticks   Grilled Jalapenos   Grilled Vietnamese Meatballs   Grilled Fruit Kabobs   Grilled Potato Skins   Grilled Rosemary Plum Tomatoes   Grilled Chile And Cheese Tortillas - Quesadillas   Grilled Chicken Sate With Peanut Sauce   Grilled Zucchini Rollups With Herbs And Cheese   Grilled Shrimp Scampy Surpreme   Grilled Italian Flautas   Grilled Bacon Jalapeno Wraps   Grilled Asian Kabobs   Grilled Garlic Sauted Onion   Grilled Asparagus And Cherry Tomato Salad 



    Copyright 2009 - 2020, All rights reserved,