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Grilled Sweet and Sour Eggplant Boats CLINTON KELLY

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A tasty twist on your classic kebabs!

ingredients
GRILLED SWEET AND SOUR EGGPLANT BOATS
4 Japanese eggplants (slit down the center)
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
SWEET AND SOUR TOMATO SAUCE:
1 can crushed fire-roasted tomatoes (drained, 28 ounces)
1/3 cup light brown sugar
3/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper (to taste)
SALSA VERDE:
4 scallions (roughly chopped)
5 cloves garlic (peeled)
1/2 bunch parsley
1/4 teaspoon red chili flakes
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat the grill or grill pan to medium-high heat. Drizzle the eggplant with olive oil and season with salt and pepper. Place the eggplant cut side down on the grill and allow to cook until charred, about 3-5 minutes. Flip the eggplant and allow to cook another 3-5 minutes until charred and tender.
For the Sweet and Sour Tomato Sauce: Meanwhile, place a small saucepan on the grill. Add the tomatoes, brown sugar and vinegar. Season with salt and pepper. Allow to cook until thickened, about 10-12 minutes.
For the Salsa Verde: In the bowl of a food processor, add the scallions, garlic, parsley and chili flakes and pulse until finely chopped. While the machine is running, slowly drizzle in the olive oil and puree until almost smooth. Season with salt and pepper.
To Assemble: Once the eggplant is tender, fill the eggplant with the salsa verde while still on the grill and allow to heat through slightly. Remove from the grill, top with tomato sauce and serve.
Tip: Make the tomato sauce and salsa verde in advance for easy weeknight prep!

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