Grilled Eggplant Dripping With a Tomato and Ricotta Salsa

1. 1

   Slice your tomatoes in half, place in a bowl & drizzle with enough extra virgin olive oil over tomatoes to coat well.

2. 2

   Season with s/p.

3. 3

   Place your tomatoes on a grilling sheet/pan and grill for 8-10 minutes until tender & juicy.

4. 4

   Turning a few times during cooking.

5. 5

   While tomatoes are cooking prepare your eggplant by removing skin & slicing it horizontally to about 1/2; thickness.

6. 6

   Brush both sides of the eggplant with extra virgin olive oil.

7. 7

   Season with s/p.

8. 8

   Grill eggplant slices for 3-4 minutes on each side until eggplant is tender & has nice grill marks.

9. 9

   Once tomatoes have cooled slightly, roughly chop tomatoes & return to bowl.

10. 10

    Add a drizzle of olive oil & chopped onion.

11. 11

    Add 2 tablespoons of balsamic vinegar.

12. 12

    Season again with s/p to taste, mix well & garnish with basil.

13. 13

    In a small bowl, add your room temperature ricotta cheese, add in your red pepper flakes and season with s/p to taste.

14. 14

    Now to assemble.

15. 15

    Place your grilled eggplant on a plate, add a nice dollop of the ricotta cheese mixture & top with grilled tomato salsa.

16. 16

    Garnish with a tad more roughly chopped basil!

* Per serving · 4 servings · Values may vary.

No additional tips available.