Best 7 Whole Grilled Eggplant With Rice Pilaf Recipes

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Whole grilled eggplant with rice pilaf is a flavourful and satisfying dish that is perfect for a summer meal. The eggplant is grilled until it is tender and smoky, and the rice pilaf is fluffy and aromatic. This dish can be served as a main course or a side dish, and it is sure to be a hit with everyone who tries it.

Here are our top 7 tried and tested recipes!

GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE



Grilled Whole Eggplant with Harissa Vinaigrette image

Nestle a whole eggplant in the dying embers of a charcoal grill (or char it on the grates of your grill) and it'll soften into a deliciously smoky, spoonable mush. An easy harissa vinaigrette poured over the top adds sweet, spicy flavor to this summertime appetizer.

Provided by Anna Stockwell

Categories     Eggplant     Grill/Barbecue     Lemon Juice     Honey     Parsley     Bread     Soy Free     Dairy Free     Peanut Free     Summer     Fall     Dinner     Appetizer

Yield 4-6 servings

Number Of Ingredients 8

1 large eggplant (about 1 1/2 lb.)
1 tsp. kosher salt, divided
1/4 cup extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. harissa paste
1 Tbsp. honey
1/4 cup chopped parsley
4-6 (1"-thick) slices crusty bread, toasted on grill if desired

Steps:

  • Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
  • Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
  • Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.
  • Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
  • Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
  • Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.

WHOLE GRILLED EGGPLANT WITH RICE PILAF



Whole Grilled Eggplant with Rice Pilaf image

Eggplants have a dark side-and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony tahini sauce, then spoon the insides onto herby, pistachio-scented pilaf and dust lightly with fragrant za'atar.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h30m

Number Of Ingredients 16

2 large eggplants (about 2 1/2 pounds total)
Extra-virgin olive oil, for rubbing
2 tablespoons unsalted butter
1 1/2 ounces vermicelli, angel hair, or spaghetti, broken into 2-inch pieces (a scant 1/2 cup)
1 cup long-grain white rice
1 small onion, finely chopped (1 cup)
Kosher salt and freshly ground pepper
2 cups low-sodium chicken or vegetable broth, or water
2 tablespoons pomegranate molasses
1/2 teaspoon ground cinnamon
Chopped pistachios and parsley, for serving
Za'atar, for serving
1 teaspoon minced garlic (from 1 clove)
Kosher salt
1/2 cup tahini
2 tablespoons fresh lemon juice

Steps:

  • For Eggplant and Rice Pilaf: Prepare grill for direct- and indirect-heat cooking. Rub eggplants with oil to lightly coat. Grill over direct heat, turning a few times, until charred all over, 12 to 15 minutes. Transfer to indirect heat and continue cooking, maintaining a temperature of 400°F, until collapsed and very soft, 18 to 22 minutes more.
  • Meanwhile, melt butter in a medium saucepan over medium-high heat. Add pasta and cook, stirring frequently, until golden brown, 2 to 3 minutes. Add rice and onion; cook, stirring frequently, until they start to turn translucent, 3 to 4 minutes more. Add 1 teaspoon salt, 1/4 teaspoon pepper, and broth. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, 15 to 18 minutes. Let stand, covered, 10 minutes. Uncover; fluff with a fork.
  • For Tahini Sauce: While rice is cooking, sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a bowl; add tahini, lemon juice, and 1/4 cup water. Whisk until smooth; season with salt. Stir in more water if needed, a little at a time, until mixture is thin enough to drizzle. (Sauce can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
  • Stir together pomegranate molasses and cinnamon. Slash open eggplants; drizzle with molasses mixture and a few tablespoons tahini sauce. Top pilaf with pistachios, parsley, and za'atar. Scoop flesh from eggplants, spoon over pilaf, and serve with more tahini sauce.

RISSA'S CHILLED GRILLED EGGPLANT



Rissa's Chilled Grilled Eggplant image

Provided by Molly O'Neill

Categories     project, appetizer, side dish

Time 1h15m

Yield Four servings

Number Of Ingredients 6

1 cup miso paste
1 cup soba sauce
1 cup brown sugar
1 1/2 teaspoons hot red pepper flakes
2 medium eggplants, rimmed and sliced lengthwise into 1/3-inch-thick strips
1 tablespoon canola oil

Steps:

  • Preheat oven to 350 degrees. In a large bowl, combine the miso, soba, brown sugar and pepper flakes. Add the eggplant slices and marinate for at least 30 minutes.
  • Oil a cookie sheet with 1 1/2 teaspoons of the oil. Drain eggplant and place on cookie sheet. Bake for 30 minutes. Turn the slices and brush lightly with the remaining oil. Broil for 2 minutes on the first side, 1 minute on the second. Serve.

EGGPLANT STIR-FRY OVER RICE



Eggplant Stir-Fry Over Rice image

A simple, easy, and healthy mixture of eggplant, zucchini, onion, tomato, and mushrooms tossed together in a frying pan and served over rice.

Provided by Companion

Time 35m

Yield 4

Number Of Ingredients 10

2 cups water
1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup chopped mushrooms
½ medium red onion, chopped
1 eggplant, diced
1 small zucchini, diced
½ teaspoon low-sodium soy sauce, or more to taste
1 large tomato, chopped
1 teaspoon chopped unsalted peanuts

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes.
  • Meanwhile, heat oil in a frying pan over medium heat. Add mushrooms and onion and saute for 3 minutes. Add eggplant, zucchini, and 1/2 teaspoon soy sauce; cook and stir for 5 minutes. Add tomato but do not stir in. Sprinkle in peanuts, cover, and cook for 4 to 5 minutes.
  • Put rice onto serving plates and add extra soy sauce if desired. Top with vegetable mixture.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 46.7 g, Fat 4.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 36.4 mg, Sugar 4.7 g

EGGPLANT AND RICE



Eggplant and Rice image

Delicious! We are always searching for different rice recipes and this was great! We served it with Carne con Papas (Stew Meat with Diced Potatoes) with the gravy and steamed vegetables. Found it on mealsforyou.com (Recipe not posted yet).

Provided by Manami

Categories     Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon virgin olive oil
1 teaspoon virgin olive oil
3/4 cup onion, finely chopped
2 garlic cloves, minced
1 small eggplant, peeled and cut into 1/2 inch cubes
1/2 tomatoes, finely chopped
1 bay leaf
1/2 teaspoon thyme or 2 teaspoons fresh thyme, minced
1 cup long grain rice
2 cups water or 2 cups chicken stock
parsley, chopped fine for garnish

Steps:

  • Heat oil in a heavy saucepan over medium high heat.
  • Sauté onion and garlic 3-4 minutes or until onion is softened.
  • Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
  • Cover saucepan and simmer 3 minutes.
  • Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
  • Immediately reduce heat to low.
  • Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
  • For vegetarian do not use Chicken stock.

Nutrition Facts : Calories 259.2, Fat 5.1, SaturatedFat 0.8, Sodium 9.4, Carbohydrate 48.9, Fiber 5.9, Sugar 5, Protein 5.2

EGGPLANT PILAF WITH PINE NUTS AND CUMIN



Eggplant Pilaf With Pine Nuts and Cumin image

A great recipe using eggplant and spices. Adapted from Gourmet magazine. A Russian recipe! The ingredients are also typically African/Middle Eastern.

Provided by Sharon123

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 small eggplant, cut into 1/2-inch cubes (1/2 lb)
2 tablespoons salt
1/4 cup extra virgin olive oil
2 medium onions, finely chopped
1 cup white basmati rice
1 1/2 cups water
1/4 cup raisins or 1/4 cup dried currant
1/4-1/2 teaspoon cumin (to taste)
3/4 teaspoon cinnamon
1 large tomatoes, peeled seeded, and finely chopped
1/4 cup chopped fresh dill
1/4 cup shelled pine nuts, coarsely chopped (or pistachios)

Steps:

  • Cover the eggplant with water in a bowl and add about 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze by handfuls to remove excess moisture, then pat dry.
  • Heat 2 tablespoons oil in a 12" nonstick skillet over medium high heat until hot but not smoking, and sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
  • Cook onions in remaining 2 tablespoons oil in a 3-4 quart heavy saucepan over medium heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, cumin and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
  • Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pine nuts(or pistachios).
  • The pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
  • Makes 6 servings.

Nutrition Facts : Calories 292.9, Fat 14.1, SaturatedFat 1.8, Sodium 2335.6, Carbohydrate 39.5, Fiber 5.8, Sugar 8.6, Protein 5

SPICY GRILLED EGGPLANT



Spicy Grilled Eggplant image

This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 4

2 small eggplants, cut into 1/2-inch slices
1/4 cup olive oil
2 tablespoons lime juice
3 teaspoons Cajun seasoning

Steps:

  • Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.

Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

Tips for Perfect Whole Grilled Eggplant with Rice Pilaf

- Select eggplants of uniform size, about 1 pound each, for even cooking. - Use Japanese rice for the pilaf. It has a sticky texture that will hold the pilaf together. - Sauté the rice in a little olive oil for a few minutes before adding the liquid. This will help to develop its flavor and prevent it from becoming gummy. - Use a flavorful broth to cook the rice. Vegetable or chicken broth will work well. - Be careful not to overcook the eggplant. It should be tender but still have some bite to it. - If you don't have a grill, you can cook the eggplant in a grill pan over medium heat.

Conclusion

Whole grilled eggplant with rice pilaf is a delicious and healthy dish that is perfect for a summer meal. The eggplant is smoky and tender, and the pilaf is fluffy and flavorful. The dish can be easily prepared ahead of time and is also great for leftovers. With its vibrant colors and complex flavors, this dish is sure to impress your guests.

Tips for Perfect Whole Grilled Eggplant with Rice Pilaf

  • Select eggplants of uniform size, about 1 pound each, for even cooking.
  • Use Japanese rice for the pilaf. It has a sticky texture that will hold the pilaf together.
  • Sauté the rice in a little olive oil for a few minutes before adding the liquid. This will help to develop its flavor and prevent it from becoming gummy.
  • Use a flavorful broth to cook the rice. Vegetable or chicken broth will work well.
  • Be careful not to overcook the eggplant. It should be tender but still have some bite to it.
  • If you don't have a grill, you can cook the eggplant in a grill pan over medium heat.

Conclusion

Whole grilled eggplant with rice pilaf is a delicious and healthy dish that is perfect for a summer meal. The eggplant is smoky and tender, and the pilaf is fluffy and flavorful. The dish can be easily prepared ahead of time and is also great for leftovers. With its vibrant colors and complex flavors, this dish is sure to impress your guests.

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