Grilled Eggplant With Fresh Ricotta And Grilled Tomato-Basil Relish
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
39
Spice
54
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Heat your grill to high
2
Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper
3
Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes
4
Remove from the grill and coarsely chop
5
Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined
6
Let sit at room temperature for 30 minutes before serving
7
Can be made 4 hours in advance and refrigerated
8
Bring to room temperature before serving
9
Brush eggplant slices on both sides with the oil and season with salt and pepper
10
Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes
11
Turn over and continue grilling until just cooked through, 3 to 4 minutes
12
Stir together the ricotta and parsley in a medium bowl and season with salt and pepper
13
Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish