Chile-Grilled Caponata

Chile-Grilled Caponata

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2017
Chile-Grilled Caponata Chile-Grilled Caponata This recipe has gone through several incarnations to reach its present delicious state. Chef Rosa Rajkovic suggested the inclusion of dill, basil, oregano, and marjoram to add an herbal punch. In addition, she uses fine-quality balsamic vinegar and fresh lemon juice, which I find work well with the smoky, spicy flavor of the grilled eggplant and onions. Use a vegetable grilling screen so the vegetables don’t fall through the wide spaces on the grill. The caponata can be served any number of ways: on leaves of Bibb lettuce, as an antipasto with toasted baguettes or focaccia bread, or as a sandwich filling on good rolls. (Note: This recipe requires advance preparation.)
Chile-Grilled Caponata

Chile-Grilled Caponata

Yield : 12 servings Heat Scale : Mild This recipe has gone through several incarnations to reach its present delicious state. Chef Rosa Rajkovic suggested the inclusion of dill, basil, oregano, and marjoram to add an herbal punch. In addition, she uses fine-quality balsamic vinegar and fresh lemon juice, which I find work well with the smoky, spicy flavor of the grilled eggplant and onions. Use a vegetable grilling screen so the vegetables don’t fall through the wide spaces on the grill. The caponata can be served any number of ways: on leaves of Bibb lettuce, as an antipasto with toasted baguettes or focaccia bread, or as a sandwich filling on good rolls. (Note: This recipe requires advance preparation.) Ingredients :
  • 21/2 pounds (1.13 kg) eggplant, peeled and sliced 3/4-inch (1.5 cm) thick (Japanese or white eggplant preferred)
  • 2 shallots, peeled and sliced ½-inch (1 cm) thick
  • 4 onions, peeled and sliced ½-inch (1 cm) thick
  • 3/4 cup (177 mL) Chile Oil
  • 11/2 pounds (680 g) Italian plum tomatoes
  • 2/3 cup (158 mL) balsamic vinegar
  • 3 tablespoons (45 mL) fresh lemon juice
  • 2 teaspoons (10 mL) sugar
  • 3/4 teaspoon (3.75 mL) dill weed
  • 11/2 teaspoons (7.5 mL) dried basil
  • 1 teaspoon (5 mL) dried oregano (Greek or Italian preferred) 1 teaspoon (5 mL) dried marjoram
  • 3/4 cup (177 mL) pitted green olives, sliced
  • 1/23/4 cup (118-177 mL) olives, pitted and quartered
  • 2 tablespoons (30 mL) capers, drained
  • 3 tablespoons (45 mL) pine nuts
Method :
  1. On an outside grill, start a hot fire using a good hardwood, such as oak, pecan, or apple. (Use charcoal only as a last resort.) When the fire is ready, position the rack about 4 to 5 inches (10 to 12.5 cm) from the wood. (If you do not have access to a grill, use the broiler in your oven; just remember that the vegetables will not have the same slightly smoky flavor.)
  2. Brush both sides of the eggplant, shallots, and onion with the chile oil. Grill the eggplant 5 to 6 minutes per side until it is browned and soft inside. Grill the shallots 3 to 4 minutes per side. Grill the onion slices 7 to 8 minutes per side, or until they are slightly charred. Remove the vegetables from the fire and allow them to cool. When the vegetables are cool, chop them coarsely and set them aside.
  3. In a large skillet, heat the remaining chile oil (at least 3 tablespoons [45 mL]) over medium heat. Add the tomatoes. Sauté, stirring frequently, until the liquid from the tomatoes starts to evaporate, about 10 to 15 minutes. Add the balsamic vinegar, lemon juice, sugar, dill weed, basil, oregano, and marjoram. Cover and simmer slowly for 10 minutes, checking to make sure the mixture doesn’t get too dry. (If the mixture starts to dry out, add a little water and remove the mixture from the heat.)
  4. Add the reserved grilled vegetables and mix gently. Add the olives, capers, and pine nuts and mix again. Chill this mixture for 24 hours.
See also recipes   "Calabacitas con Chile Verde (Squash with Green Chile) Recipe" chile-grilled caponata recipe, how to cook chile-grilled caponata, how to make chile-grilled caponata, ingredients chile-grilled caponata, method chile-grilled caponata, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Chile-Grilled Caponata

Article Categories : Asian Recipes, European Recipes, Recipes

Chile-Grilled Caponata

Chile-Grilled Caponata

Yield : 12 servings
Heat Scale : Mild

This recipe has gone through several incarnations to reach its present delicious state. Chef Rosa Rajkovic suggested the inclusion of dill, basil, oregano, and marjoram to add an herbal punch. In addition, she uses fine-quality balsamic vinegar and fresh lemon juice, which I find work well with the smoky, spicy flavor of the grilled eggplant and onions. Use a vegetable grilling screen so the vegetables don’t fall through the wide spaces on the grill. The caponata can be served any number of ways: on leaves of Bibb lettuce, as an antipasto with toasted baguettes or focaccia bread, or as a sandwich filling on good rolls. (Note: This recipe requires advance preparation.)

Ingredients :

  • 21/2 pounds (1.13 kg) eggplant, peeled and sliced 3/4-inch (1.5 cm) thick (Japanese or white eggplant preferred)
  • 2 shallots, peeled and sliced ½-inch (1 cm) thick
  • 4 onions, peeled and sliced ½-inch (1 cm) thick
  • 3/4 cup (177 mL) Chile Oil
  • 11/2 pounds (680 g) Italian plum tomatoes
  • 2/3 cup (158 mL) balsamic vinegar
  • 3 tablespoons (45 mL) fresh lemon juice
  • 2 teaspoons (10 mL) sugar
  • 3/4 teaspoon (3.75 mL) dill weed
  • 11/2 teaspoons (7.5 mL) dried basil
  • 1 teaspoon (5 mL) dried oregano (Greek or Italian preferred) 1 teaspoon (5 mL) dried marjoram
  • 3/4 cup (177 mL) pitted green olives, sliced
  • 1/2 – 3/4 cup (118-177 mL) olives, pitted and quartered
  • 2 tablespoons (30 mL) capers, drained
  • 3 tablespoons (45 mL) pine nuts

Method :

  1. On an outside grill, start a hot fire using a good hardwood, such as oak, pecan, or apple. (Use charcoal only as a last resort.) When the fire is ready, position the rack about 4 to 5 inches (10 to 12.5 cm) from the wood. (If you do not have access to a grill, use the broiler in your oven; just remember that the vegetables will not have the same slightly smoky flavor.)
  2. Brush both sides of the eggplant, shallots, and onion with the chile oil. Grill the eggplant 5 to 6 minutes per side until it is browned and soft inside. Grill the shallots 3 to 4 minutes per side. Grill the onion slices 7 to 8 minutes per side, or until they are slightly charred. Remove the vegetables from the fire and allow them to cool. When the vegetables are cool, chop them coarsely and set them aside.
  3. In a large skillet, heat the remaining chile oil (at least 3 tablespoons [45 mL]) over medium heat. Add the tomatoes. Sauté, stirring frequently, until the liquid from the tomatoes starts to evaporate, about 10 to 15 minutes. Add the balsamic vinegar, lemon juice, sugar, dill weed, basil, oregano, and marjoram. Cover and simmer slowly for 10 minutes, checking to make sure the mixture doesn’t get too dry. (If the mixture starts to dry out, add a little water and remove the mixture from the heat.)
  4. Add the reserved grilled vegetables and mix gently. Add the olives, capers, and pine nuts and mix again. Chill this mixture for 24 hours.

See also recipes  “Calabacitas con Chile Verde (Squash with Green Chile) Recipe”