Recipe courtesy of Bobby Flay
Recipe courtesy of Bobby Flay
Watch how to make this recipe.
Grilled Baby Eggplants with Fresh Ricotta and Farm Stand Tomatoes
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 198
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 21 mg
- Sodium
- 547 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 198
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 21 mg
- Sodium
- 547 mg
Ingredients
Directions
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22m
Easy
CLASS
- Combine the tomatoes, garlic, oregano, and parsley in a large bowl and season with salt and pepper. Let sit at room temperature while you prepare the eggplant or for up to 2 hours.
- Combine the ricotta and lemon zest in a small bowl and season with salt and pepper. Cover and refrigerate while you prepare the eggplant or for up to 2 hours.
- Heat a grill to high or a grill pan over high heat.
- Brush the eggplant on both sides with the canola oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown and caramelized, about 4 minutes. Flip the eggplant and grill until the bottom is golden brown and the eggplant is tender, about 3 minutes more.
- Transfer the eggplant to a platter, cut-side up, and top each half with a large dollop of the ricotta. Spoon the tomatoes over the top and serve.
Cook’s Note
In the summer, you can substitute 3 ripe large beefsteak tomatoes, halved, seeded, and diced and 12 fresh basil leaves, thinly sliced for the cherry tomatoes and oregano.
