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
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1 pint cherry tomatoes, halved

1 garlic clove, smashed 

2 sprigs fresh oregano, leaves removed and roughly chopped

1/4 cup chopped fresh flat-leaf parsley leaves 

Kosher salt and freshly ground black pepper 

1 cup fresh whole-milk ricotta cheese 

1 teaspoon finely grated lemon zest 

4 baby eggplants, halved 

1/4 cup canola oil 


  1. 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.
  2. 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. 
  3. Heat a grill to high or a grill pan over high heat. 
  4. 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. 
  5. 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.

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