Grilled Eggplant dripping with a Tomato and Ricotta Salsa
We’ve officially skipped spring and dived directly into summer. Now that it’s scorching hot outside already, it’s time to get outside and utilize the grill. Have I mentioned how much I like eggplant? It’s such a meaty vegetable & surprisingly inexpensive. One really does go a long way. I like to hit my local farmer’s market this time of year to get the freshest ingredients possible. Plus, it’s always nice to see where your food comes from & I like to support my local farmers!
This is a quick and easy recipe that can be done almost completely on the grill. It’s perfect as an appetizer or even as a side dish. If you want to change it up a bit, simply add a toasted bun and it becomes a scrumptious eggplant burger!
If you prefer the skin on your eggplant, feel free to leave it (I just prefer it without). Remember, eggplant definitely needs to be well seasoned, so season to suit your taste. If you like it a little spicier then feel free to turn up the heat volume in the ricotta seasoning.
Tip: You really do need to use a red onion, or vidalia onion for this as a yellow onion would be too strong.
I hope you’ll try this next time you’ve got the grilled fired up. The warmth of the grilled eggplant and grilled tomatoes gently melts the ricotta enough so that it ever so slightly oozes over the eggplant layer. This is, simply put, three layers of tastebud tempting flavors.
How do you like your eggplant cooked? You might also like my Eggplant al Forno or herb roasted tomatoes! Let me know what you think!
Grilled Eggplant dripping with a Tomato and Ricotta Salsa
1 large eggplant - skin removed & sliced horizontally to about 1/2″ thickness
8-10 roma tomatoes - halved
1 cup of ricotta cheese - room temperature
1 small red onion or vidalia onion - chopped finely
extra virgin olive oil
red pepper flakes
2 tbsp. balsamic vinegar
fresh basil leaves - chopped roughly
s/p
Slice your tomatoes in half, place in a bowl & drizzle with enough extra virgin olive oil over tomatoes to coat well. Season with s/p. Place your tomatoes on a grilling sheet/pan and grill for 8-10 minutes until tender & juicy. Turning a few times during cooking.
While tomatoes are cooking prepare your eggplant by removing skin & slicing it horizontally to about 1/2″ thickness. Brush both sides of the eggplant with extra virgin olive oil. Season with s/p. Grill eggplant slices for 3-4 minutes on each side until eggplant is tender & has nice grill marks.
Once tomatoes have cooled slightly, roughly chop tomatoes & return to bowl. Add a drizzle of olive oil & chopped onion. Add 2 tbsp. of balsamic vinegar. Season again with s/p to taste, mix well & garnish with basil. In a small bowl, add your room temperature ricotta cheese, add in your red pepper flakes and season with s/p to taste.
Now to assemble. Place your grilled eggplant on a plate, add a nice dollop of the ricotta cheese mixture & top with grilled tomato salsa. Garnish with a tad more roughly chopped basil!
Buon Appetito!
*ETA: this post is featured on Foodista
THANK YOU for giving me a new recipe to try when my fiance is working late! I love eggplant, fresh tomatoes, onions… he hates them! I’m sure its DELICIOUS!
P.S. you’re on my blogroll now
Thanks Mara! Let me know what you think when you make it. It’s super easy & full of flavor! & Congratulations on your upcoming wedding!
Excellent recipe for a most excellent veggie. Eggplant was always a staple in our Italian/Sicilian home…
Paula this is delicious! I also can’t get enough of eggplants. I’m always looking for different ways to cook ‘em.Hope you wont mind but I’d love to guide Foodista readers to your site, just add this little widget here to this post and it’s all set to go, Thanks!
mmm, this looks yummy! will definitely give it a try!!
Thanks Alisa! There are really a million things to do with eggplant. Looking forward to a Pasta alla Norma soon! Delish. Thanks for thinking of me, I added the widget!
Thanks Lainie! It’s great as a burger too! Let me know how it turns out!
it`s verry nice, and I do like it very much
Oh wow, this looks great! I’m definitely going to try something like this out over the summer!
Thanks Carrie! The flavors are wonderful. So easy & delish. Perfect for grilling season!
I don’t grill much, but I have to show this one to my brother.
Thanks for sharing the recipe with your brother Charlotte! Hope he’ll give it a try!
Sounds so delicious! I’m gonna make it tomorrow.
This was so full of flavor! Delicious. We put it on grilled rye bread. So good and really filling too. Oh, and we added some grilled portobello mushrooms brushed with garlic butter. For all you meat lovers, you won’t even miss it.
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