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Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish
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Description
This recipe used almost everything in my spring/summer CSA basket. Our first basket for fall had eggplant in it, so here you go! Use this recipe as a side dish, a vegetarian main dish, and will someone let me know how the leftovers were on a ciabatta roll?
Ingredients
- 2 whole Medium Eggplant, Ends Trimmed And Cut Crosswise Into 1/2 Inch Thick Slices
- 6 Tablespoons Olive Oil
- Salt And Freshly Ground Black Pepper
- 16 ounces, weight Fresh Sheep's Milk Ricotta Cheese
- ¼ cups Fresh, Flat-leaf Parsley, Finely Chopped
- _____
- FOR THE TOMATO BASIL RELISH:
- 8 whole Ripe Plum Tomatoes, Cut In Half Lengthwise
- 5 Tablespoons Olive Oil
- Salt And Freshly Ground Black Pepper
- 1 whole Small Red Onion, Thinly Sliced
- 2 Tablespoons Balsamic Vinegar
- ¼ cups Fresh Basil, Finely Chopped
Preparation
Heat your grill to high.
For the tomato basil relish, toss the tomatoes in a bowl with 2 tablespoons of the oil and season with salt and pepper. Place the tomatoes on the grill and cook until charred on all sides and just cooked through, about 10 minutes. Remove from the grill and chop coarsely.
Gently mix tomatoes in a bowl with the remaining 3 tablespoons of oil, onion, vinegar and basil. Leave out at room temperature for 30 minutes before serving. You can make the relish 4 hours in advance and refrigerate it. Bring it to room temperature before serving.
For the eggplant, heat your grill on high. Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn over and grill until just cooked through, about 3 to 4 minutes.
Stir the parsley into the ricotta cheese and season with salt and pepper.
Platter the eggplant slices and top each one with a generous tablespoon of the ricotta mix followed by a generous tablespoon of the tomato relish.
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