Grilled Eggplant With Fresh Ricotta And Grilled Tom

Name: Grilled Eggplant With Fresh Ricotta And Grilled Tomato-Basil Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Eggplant, Ends Trimmed And Cut Crosswise Into 1/2 Inch Thick Slices; 6 Tablespoons Olive Oil; Salt And Freshly Ground Black Pepper; 16 ounces, weight Fresh Sheep's Milk Ricotta Cheese; 1/4 cups Fresh, Flat-leaf Parsley, Finely Chopped; _____; FOR THE TOMATO BASIL RELISH:; 8 whole Ripe Plum Tomatoes, Cut In Half Lengthwise; 5 Tablespoons Olive Oil; Salt And Freshly Ground Black Pepper; 1 whole Small Red Onion, Thinly Sliced; 2 Tablespoons Balsamic Vinegar; 1/4 cups Fresh Basil, Finely Chopped

Servings: persons

2 whole Medium Eggplant, Ends Trimmed And Cut Crosswise Into 1/2 Inch Thick Slices
6 Tablespoons Olive Oil
Salt And Freshly Ground Black Pepper
16 ounces, weight Fresh Sheep's Milk Ricotta Cheese
1/4 cups Fresh, Flat-leaf Parsley, Finely Chopped
_____
FOR THE TOMATO BASIL RELISH:
8 whole Ripe Plum Tomatoes, Cut In Half Lengthwise
5 Tablespoons Olive Oil
Salt And Freshly Ground Black Pepper
1 whole Small Red Onion, Thinly Sliced
2 Tablespoons Balsamic Vinegar
1/4 cups Fresh Basil, Finely Chopped

1
Heat your grill to high.
2
For the tomato basil relish, toss the tomatoes in a bowl with 2 tablespoons of the oil and season with salt and pepper. Place the tomatoes on the grill and cook until charred on all sides and just cooked through, about 10 minutes. Remove from the grill and chop coarsely.
3
Gently mix tomatoes in a bowl with the remaining 3 tablespoons of oil, onion, vinegar and basil. Leave out at room temperature for 30 minutes before serving. You can make the relish 4 hours in advance and refrigerate it. Bring it to room temperature before serving.
4
For the eggplant, heat your grill on high. Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn over and grill until just cooked through, about 3 to 4 minutes.
5
Stir the parsley into the ricotta cheese and season with salt and pepper.
6
Platter the eggplant slices and top each one with a generous tablespoon of the ricotta mix followed by a generous tablespoon of the tomato relish.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole Medium Eggplant, Ends Trimmed And Cut Crosswise Into 1/2 Inch Thick Slices, 6 Tablespoons Olive Oil, Salt And Freshly Ground Black Pepper, 16 ounces, weight Fresh Sheep's Milk Ricotta Cheese, and more.

Yes, Grilled Eggplant With Fresh Ricotta And Grilled Tomato-Basil Relish falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Eggplant With Fresh Ricotta And Grilled Tomato-Basil Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions