Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish

Name: Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 8 ripe plum tomatoes, cut in half lengthwise; 5 tablespoons olive oil; Salt and freshly ground black pepper; 1 small red onion, cut in half and thinly sliced; 2 tablespoons balsamic vinegar; 1/4 cup finely chopped fresh basil plus fresh leaves, for garnish; 8 slices (2 medium eggplants, ends trimmed and cut crosswise into 1/2-inch thick slices); 6 tablespoons olive oil; Salt and freshly ground black pepper; 16 ounces fresh sheep's milk ricotta; 1/4 cup finely chopped fresh flat-leaf parsley leaves

Recipe courtesy of Bobby Flay

Watch how to make this recipe.

Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish

0 Reviews

Level: Easy
Yield: 4 servings

Total: 1 hr 5 min
Prep: 15 min
Inactive: 30 min
Cook: 20 min

Level: Easy
Yield: 4 servings

Total: 1 hr 5 min
Prep: 15 min
Inactive: 30 min
Cook: 20 min

Ingredients

For the grilled tomato basil relish:

8 ripe plum tomatoes, cut in half lengthwise

5 tablespoons olive oil

Salt and freshly ground black pepper

1 small red onion, cut in half and thinly sliced

2 tablespoons balsamic vinegar

1/4 cup finely chopped fresh basil plus fresh leaves, for garnish

For the eggplant:

8 slices (2 medium eggplants, ends trimmed and cut crosswise into 1/2-inch thick slices)

6 tablespoons olive oil

Salt and freshly ground black pepper

16 ounces fresh sheep's milk ricotta

1/4 cup finely chopped fresh flat-leaf parsley leaves

Directions

Heat your grill to high.
Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
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.