Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
Yes, eggplant is tasty in pasta or smothered in cheese and marinara. But during summer, I prefer the purple produce grilled. Sliced, it takes on a beautiful grill marks in a flash.
Ready in just about twenty minutes, Giada’s grilled eggplant and goat cheese salad is a must-try. Tangy goat cheese and balsamic vinegar balance out the smokiness, toasted pine nuts add a sophisticated crunch and fresh herbs lend fragrance. Japanese eggplant works well here, but let us know which variety you prefer.
Grilled Eggplant and Goat Cheese Salad
Continue Reading Meatless Monday: Grilled Eggplant and Goat Cheese Salad
From large, meaty Italian options to delicate and long Japanese varieties, eggplants abound at markets right now. Eggplant can be pureed into dips or sliced into pasta, but I like it straight from the grill.
1. Spicy Hoisin Glazed Eggplant (pictured above)
Bobby Flay puts an Asian spin on sliced eggplant by glazing the slices in a ginger, garlic and red chili flake sauce complete with hoisin, vinegar and soy sauce. Serve with a sprinkling of only cilantro so the wonderful grill marks are displayed.
Continue Reading Summer Fest: 5 Takes on Grilled Eggplant
Our season-long garden party Summer Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: eggplant.
I’m a big fan of eggplant no matter how it’s prepared: sliced in half and grilled to charred perfection, cubed and roasted, or sliced thin and wrapped around ricotta cheese. But not everyone loves the consistency of this meaty vegetable. Giada has a great recipe for those who might otherwise be eggplant-averse: Rigatoni With Eggplant Puree.
Continue Reading Summer Fest: Giada’s Rigatoni With Eggplant Puree
Giada's Grilled Eggplant and Goat Cheese Salad
This time of year, there’s tons of fresh fruits and vegetables to put to use. Whether it’s blueberries, heirlooms, corn, squash or eggplants you crave, we’ve got recipes galore to get you going. From Bal Anerson’s Zucchini Paneer to Kelsey’s Cucumber, Meyer Lemon and Lavender Granita, we couldn’t help but notice how Cooking Channel Fans have been keeping up to date with the summer’s freshest bounty. With all the great reviews, twists and tweaks piling up, we’re back for another call out to the ones that caught our attention.
Light and summery, Giada’s Grilled Eggplant and Goat Cheese Salad (above) comes to life with fresh basil and mint, and crunch pine nuts.
“YUM… a super easy/fast recipe with intense flavor. I used an herb-garlic goat cheese — it’s what we had in the fridge. My wife loved it. I loved it. I’d make this for guests. Thanks Giada!!!” — digrst in Southern California
Continue Reading Fan Favorite Recipes for Fresh Summer Produce