Recipes : Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish : Food Network

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Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish
Recipe courtesy Bobby Flay, 2007

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
Salt and freshly ground black pepper

For the grilled tomato-basil relish:

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.

Ingredients
For the eggplant:

Directions
Heat your grill to high.

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.