Hi Folks,
Here's one side dish I learned while watching Bobby Flay's "BBQ Addiction" show on FoodNetwork. I've made some changes to this recipe, and I want to share it, as I believe this is one of the best ideas to a BBQ side dish. Big surprise is that although it's called lasagna, it is gluten free :).
So we go with:
Wash the eggplants and pat dry with paper towels. Brush with olive oil and grill on direct high heat until well marked, 7-8 minutes per side. Set aside.
Grill the bell peppers on direct high heat until blackened and blistered, let cool, covered, then - peel, core and set aside.
Place the peppers, pine nuts, thyme and garlic in the food processor and process until pureed, about 1 minute. Then, while the processor motor is running, slowly add olive oil until you get a smooth sauce. Add 1/4 cup parmesan, season with salt and black pepper and process to get a smooth pesto texture, another minute or two.
In a grill-safe backing dish (cast iron, for example, or even an aluminium foil baking tray) spread about 1/2 cup of the pesto on the bottom of the tray, lay eggplant slices, then - mozzarella slices, and then - oregano leaves. Repeat the whole thing - another 1/2 cup pesto, layer of eggplant slices, layer of mozzarella. Then - last layer of pesto, last layer of eggplant slices and finish it with parmesan.
Grill the lasagna, covered with foil, indirectly on medium heat (or put in the oven, 350 F) for about 15 minutes. Then - remove the cover and grill another 10-15 minutes, to get a nice crust of the parmesan on top.
That's it!
Enjoy!
Ed
Here's one side dish I learned while watching Bobby Flay's "BBQ Addiction" show on FoodNetwork. I've made some changes to this recipe, and I want to share it, as I believe this is one of the best ideas to a BBQ side dish. Big surprise is that although it's called lasagna, it is gluten free :).
So we go with:
- 4 medium eggplants, sliced length wise, about 1/2" thick
- 4 red bell peppers
- 3 tbsp roasted pine nuts
- 3 garlic cloves
- 2 tsp fresh thyme
- 1 cup EVOO
- 3/4 cup grated parmesan
- 1 1/2 lb mozzarella, sliced as thin as you can do
- 2 tbsp fresh oregano leaves
- 4 tbsp kosher or coarse salt
- 1 tbsp ground black pepper
Wash the eggplants and pat dry with paper towels. Brush with olive oil and grill on direct high heat until well marked, 7-8 minutes per side. Set aside.
Grill the bell peppers on direct high heat until blackened and blistered, let cool, covered, then - peel, core and set aside.
Place the peppers, pine nuts, thyme and garlic in the food processor and process until pureed, about 1 minute. Then, while the processor motor is running, slowly add olive oil until you get a smooth sauce. Add 1/4 cup parmesan, season with salt and black pepper and process to get a smooth pesto texture, another minute or two.
In a grill-safe backing dish (cast iron, for example, or even an aluminium foil baking tray) spread about 1/2 cup of the pesto on the bottom of the tray, lay eggplant slices, then - mozzarella slices, and then - oregano leaves. Repeat the whole thing - another 1/2 cup pesto, layer of eggplant slices, layer of mozzarella. Then - last layer of pesto, last layer of eggplant slices and finish it with parmesan.
Grill the lasagna, covered with foil, indirectly on medium heat (or put in the oven, 350 F) for about 15 minutes. Then - remove the cover and grill another 10-15 minutes, to get a nice crust of the parmesan on top.
That's it!
Enjoy!
Ed
