GRILLED EGGPLANT WITH FRESH RICOTTA AND GRILLED TOMATO-BASIL RELISH
Steps:
- 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.
- 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.
GRILLED EGGPLANT WITH RICOTTA AND TOMATO
A tasty side-dish for those who love classic Mediterranean flavours. Serve with grilled or BBQed chicken or kebabs. Or serve it as a stand-alone brunch or light lunch dish with pita bread or warm crusty rolls. Best made with fresh ricotta rather than the tubbed supermarket ricottas. Adapted from a recipe in Lulu Grimes'"Food, Cook Eat: buy it fresh, cook it simply, eat it now"
Provided by bluemoon downunder
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the grill to high.
- Brush the eggplant slices with some of the oil.
- Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
- Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
- While still stirring, add the capers and leave the pan over the heat for an additional minute.
- Remove the pan from the heat.
- Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.).
- Place the baking pan under the grill until the ricotta starts to bubble.
- Scatter the basil leaves over the top and serve.
Nutrition Facts : Calories 262.6, Fat 17.3, SaturatedFat 3.9, Cholesterol 11.3, Sodium 76.3, Carbohydrate 24.7, Fiber 11.7, Sugar 11.4, Protein 7.2
GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA
Provided by Bobby Flay
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a grill to medium-high heat.
- Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
- Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
- Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.
GRILLED EGGPLANT AND RICOTTA CROSTINI
Provided by Anne Burrell
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat grill or broiler.
- Brush each eggplant slice generously with olive oil and sprinkle generously with salt.
- Place the slices on the preheated grill. Cook on both sides until the eggplant is soft and pliable and has a nice char. Remove from grill and let cool. When the eggplant is cool enough to handle, coarsely chop and reserve in a large mixing bowl. Add the ricotta, vinegar, oregano, Parmigiano and crushed red pepper and stir to combine. Season with salt and reserve.
- While the grill is still hot, grill the slices of bread on each side. When the bread comes off the grill rub each piece with a raw garlic clove and brush lightly with olive oil.
- Top each piece of bread with the grilled eggplant mixture.
GRILLED EGGPLANT WITH CAPONATA SALSA
Bright, fresh, and vinegary-tart, this is a fun play on Sicilian caponata, a dish made with eggplant, tomatoes, onions, and olives. For a twist on the classic, I like to serve slices of eggplant topped with chunky tomato salsa. The dish can be a first course or part of an easy buffet lunch.
Provided by Dorie Greenspan
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD: Caponata can be prepared 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
- Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.
GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
GRILLED BABY EGGPLANTS WITH FRESH RICOTTA AND FARM STAND TOMATOES
Steps:
- 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.
GRILLED EGGPLANT WITH RED PEPPER SAUCE
Steps:
- Slice the eggplant in pieces a half an inch thick. If using the large purple variety, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
- Meanwhile, make the red pepper sauce. Soften the onion in 1 tablespoon olive oil. Add the garlic, tomatoes, peppers, garlic and herb bouquet. Add 1/2 cup water, cover, and cook slowly for about 20 minutes, or until the peppers are soft. Remove the herb bouquet and puree the peppers in a food processor until smooth. Cool to room temperature and correct seasoning.
- Preheat coals. Brush the eggplant slices with remaining olive oil and grill until charred. Arrange on a long serving dish in one or two rows, season with pepper to taste and pour the sauce along the middle of the slices. Sprinkle with basil and serve.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 620 milligrams, Sugar 8 grams
EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA
I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard recipe daunting: too much frying and too much cheese. I've been simplifying it ever since. This recipe is more pared-down than most. I baked the eggplants with a simple tomato, eggplant and garlic topping bolstered with fragrant herbs. I used ricotta salata, but other cheeses, including shavings of Parmigiano-Reggiano, fontina or mild pecorino, would be fine. Though the dish can be served hot from the oven, I prefer to let it cool somewhat, to let the flavors bloom. If made well in advance but not refrigerated, it can be reheated in a 300-degree oven for 20 minutes. And it makes for a handsome and delicious buffet dish.
Provided by Florence Fabricant
Categories brunch, dinner, casseroles, main course
Time 1h30m
Yield 6 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Use a little of the oil to brush the bottom of an oblong baking dish, like a lasagna pan, 9 by 13 inches. Snip off any stems from the eggplants but keep the leaves on. Quarter the eggplants vertically and place them skin side down in the baking dish. Brush the cut sides with oil, about a tablespoon. Season with salt and pepper. Place in the oven and bake 30 minutes.
- Remove from the oven, but keep oven on. Place the eggplant quarters on a cutting board. Use a sharp knife to cut away the flesh, quite close to the skin. Dice the flesh, then chop it fine, by hand or in a food processor. But don't let it become a purée.
- Heat 1 tablespoon of the oil in a heavy skillet. Add the ham and sauté on medium until it barely starts to brown. Add the garlic and oregano, sauté another 30 seconds, then add the tomatoes. Cook on medium-high until any juices from the tomatoes begin to reduce, about 5 minutes. Stir in the eggplant. Season with salt, black pepper and Espelette. Stir in 1/2 tablespoon of the remaining oil.
- Top the eggplant skins with this mixture, mounding it up a bit. Return eggplants to the baking dish. Top each with the cheese and drizzle with remaining oil. Bake 20 minutes, until eggplants start to sizzle and cheese has softened - it won't melt. Serve at once or let cool and serve at room temperature.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 277 milligrams, Sugar 3 grams
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