ss.toflyintheworld.com
Latest recipes

Grilled Eggplant and Purple Cauliflower Caponata

Grilled Eggplant and Purple Cauliflower Caponata


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Yield

Serves 8 (serving size: about 1/2 cup)

Traditional caponata is a Sicilian specialty that consists of eggplant stewed in oil with onions, tomatoes, olives, capers, and anchovies. Here, we’ve added crunchy cauliflower that’s quick-cured with sugar and salt, and instead of stewing, we’ve grilled the eggplant for deeper flavor. Purple cauliflower is becoming more widely available at farmers' markets; white cauliflower would also be delicious here. The antioxidant anthocyanin is responsible for the purple color.

Ingredients

  • 8 ounces purple cauliflower florets
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon sugar
  • 3/8 teaspoon kosher salt
  • 1 pound Japanese eggplant, cut into 1-in.-thick rounds (about 2 medium)
  • Cooking spray
  • 1 cup chopped seeded Cherokee purple tomatoes
  • 1/2 cup loosely packed purple basil leaves
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons capers, drained
  • 1 ounce pitted kalamata olives, chopped (about 9 olives)

Nutritional Information

  • Calories 115
  • Fat 8.1g
  • Satfat 1.2g
  • Monofat 6.1g
  • Polyfat 0.8g
  • Protein 2g
  • Carbohydrate 9g
  • Fiber 3g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 235mg
  • Calcium 20mg
  • Sugars 5g
  • Est. added sugars 1g

How to Make It

Step 1

Place cauliflower, shallots, sugar, and salt in a large bowl; toss to coat. Let stand 30 minutes.

Step 2

Preheat grill to medium-high (about 450°F).

Step 3

Generously coat eggplant with cooking spray. Place in a single layer on oiled grill grates; grill, covered, until tender, 5 to 6 minutes, turning occasionally. Cut into 1-inch cubes. Add eggplant, tomatoes, basil, vinegar, oil, capers, and olives to cauliflower mixture; toss well. Let stand 10 to 15 minutes. Serve with a slotted spoon.


Watch the video: Salad eggplant with garlic Italian recipe Italian Food #eggplant #salad


Comments:

  1. Launcelot

    You are not right. I'm sure. I can defend my position.

  2. Lisimba

    I think the topic is very interesting. I invite everyone to take an active part in the discussion.

  3. Gardahn

    I'm sorry, but, in my opinion, they were wrong. I am able to prove it. Write to me in PM, it talks to you.

  4. Myron

    I think is missing.

  5. Azaryahu

    In my opinion, they are wrong. Let us try to discuss this. Write to me in PM, it talks to you.

  6. Irfan

    It is remarkable, rather amusing answer



Write a message