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Grilled eggplant - Forno Bravo Forum: The Wood-Fired Oven Community



Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Grilled eggplant

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  • Grilled eggplant

    2 eggplants
    1 red pepper
    1 ball fresh mozzarella
    3 tbl EVO
    1 tbl wine vinegar
    1 tsp balsamic vinegar
    2 tbl fresh basil, slivered

    Cut the eggplant into 1/2" slices (they have to be the same thickness to cook evenly).
    Salt the eggplant and let drain for 30 mintues. Rinse well. The brush with EVO (an actual brush works well).

    Grill the eggplant on a hot grill pan in a hot oven, until brown and cooked through.

    Grill the whole pepper, and put it in a brown bag to sweat. When it is cool, remove the skin, core and slice.

    Mix the eggplant and peppers into layers. Coat with the oil and vinegar and put in the refrigerator for 2-3 hours. Top with mozzarella, a little more EVO and basil.

    Good, and good for you.
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