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
Directions
For the grilled tomato-basil relish:
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.
For the eggplant:
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 16 reviews
By Kbiamero
Atkinson, NH
on September 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried this on the fly and had to sub/omit some ingredients and use only what I had onhand. I had no ricotta, plum tomatoes or fresh basil. I grilled some chicken breasts and used grape tomatoes and dried basil in a sauté with onions, garlic and balsamic vinegar. To plate this I sliced the grilled chicken, placed it on a slice of grilled eggplant and topped it with the sautéed tomatoes and grated parmesan cheese. A keeper of a recipe even if I changed it.
By Carney088
Eagle, Idaho
on September 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was great, easy and very flavorful. I used canned diced toms to expedite and reduce the labor. Very tasty and everyone loved it.
By hrushanyk_1051655
Philadelphia, PA
on August 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The tomato relish was full of flavor. I had a slight problem with tomato skins, so I just removed them. The ricotta cheese with the fresh parsley was tasty and I think the skin on the eggplants made it slightly bitter.
Read all 16 reviews