Grilled Baby Eggplants with Fresh Ricotta and Farm Stand Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 198
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 12
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 7
- Cholesterol
- 21
- Sodium
- 547
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- 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.