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Grilled "lasagna" a-la Bobby Flay

post #1 of 7
Thread Starter 

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:

 

  • 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

 

First thing - set the eggplant slices on a baking tray or any surface, generously season with kosher salt and leave for about 1 hour. The salt will drain out the bitter juices. 

 

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

post #2 of 7

Looks great, but I would call it Eggplant Parmesan, before I called it lasagna.:drool:

post #3 of 7
Thread Starter 
Quote:
Originally Posted by aeroforce100 View Post

Looks great, but I would call it Eggplant Parmesan, before I called it lasagna.drool.gif:

Hey, don't shoot the messenger ;)

I used the same name Bobby Flay did.

And thanks!

Ed
post #4 of 7

That sounds and looks great!...JJ

post #5 of 7
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

That sounds and looks great!...JJ

 

Thanks Jimmy!

 

Ed

post #6 of 7
Quote:
Originally Posted by Edward36 View Post
 

 

Thanks Jimmy!

 

Ed

 

That is just the kind of rustic Italian meal I like. Pasta is good but a change is nice. I think I will see if the family is willing to try it. I know my Wife is crazy about toasted Pinenuts so I would make the Pesto but add extra whole nuts to the finished product. Maybe a handfull of nice plump Raisins too. Give it a Sicilian feel. The pop of sweetness with the salty pesto is tasty...JJ

post #7 of 7
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

 

That is just the kind of rustic Italian meal I like. Pasta is good but a change is nice. I think I will see if the family is willing to try it. I know my Wife is crazy about toasted Pinenuts so I would make the Pesto but add extra whole nuts to the finished product. Maybe a handfull of nice plump Raisins too. Give it a Sicilian feel. The pop of sweetness with the salty pesto is tasty...JJ

 

That might work very good!

 

Let me know how it turned out.

 

Thanks!

Ed

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