Bobby Flay's Grill It! - Bobby Flay [76]
1 small red onion, coarsely chopped
¼ cup Greek yogurt
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
½ cup extra-virgin olive oil
2 tablespoons chopped fresh oregano leaves
¼ cup plus 2 tablespoons chopped fresh flat-leaf parsley leaves
1 long French baguette, cut into 12 slices
Heat your grill to high.
Prick the entire surface of each eggplant with a fork, brush with 3 tablespoons of the canola oil, and place on the grill. Brush the tomatoes with the remaining tablespoon canola oil. Season the tomatoes with salt and pepper and place on the grill. Grill the eggplants, turning occasionally, until soft and their skins are blackened, about 15 minutes. Grill the tomatoes, turning occasionally, until soft and their skins are blackened, about 8 minutes. Remove the eggplants and tomatoes from the grill and let cool slightly. Keep the grill on.
Slice the eggplant in half and scoop out the flesh. Place the flesh in the bowl of a food processor. Add the tomatoes, garlic, onion, yogurt, vinegar, lemon juice, honey, ¼ cup of the olive oil, the oregano, and ¼ cup of the parsley and process until smooth. Scrape into a bowl and garnish with the remaining 2 tablespoons chopped parsley.
Brush the bread on both sides with the remaining ¼ cup olive oil and season with salt and pepper. Grill for 20 to 30 seconds per side until golden brown and slightly charred.
Serve the bread on a platter with the dip in a bowl in the center.
Spicy Hoisin-Glazed Eggplant
Sometimes referred to as Chinese barbecue sauce, hoisin sauce is a nice match with eggplant, one of Asian cuisines’ favorite vegetables. Hoisin sauce, which is made from soybean paste, garlic, chiles, sugar, and vinegar, has this great balance between salty and sweet that I really like, and its thick consistency and deep color make for a beautiful glaze. I punch up the already present spiciness of the hoisin sauce with the addition of fresh ginger, garlic, and red chile flakes. Sliced green onions are more than a pretty garnish; they add a subtle yet important layer of crunchy texture and fresh flavor.
Serves 4
5 tablespoons canola oil
1 (1-inch) piece fresh ginger, peeled and grated
2 cloves garlic, finely chopped
1 teaspoon red chile flakes
½ cup hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce
2 medium eggplants, cut into ½-inch-thick slices
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, thinly sliced
Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the ginger, garlic, and chile flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar, and soy sauce until combined.
Heat your grill to high.
Brush the eggplant slices on both sides with the remaining 4 tablespoons oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over, and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer.
Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the green onions.
Orange-Glazed Grilled Acorn Squash
Acorn squash are really beautiful, with orange flesh and a ridged, deep green exterior, and I like to showcase that by serving them halved, not cut up or mashed. Acorn squash, like other winter squashes such as butternut, are naturally sweet and I like preparing them with flavors that enhance that sweetness. This orange glaze does just that. In addition, its sugars caramelize with the heat of the grill, which not only makes the squash taste great, but makes them look gorgeous as well.
Serves 4 to 8
Grated zest of 1 orange
4 cups orange juice (not from concentrate)
½ cup light brown sugar
6 whole allspice berries
2 cinnamon sticks
2 tablespoons unsalted butter, cold
4 acorn squash, halved lengthwise, seeds and membranes removed
Kosher salt and freshly ground black pepper
Heat your grill to