Grilled Eggplant Dripping With A Tomato And Ricotta Salsa

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 large eggplant, skin removed & sliced horizontally to about 1/2, thickness
• 8 -10 roma tomatoes, halved
• 1 cup ricotta cheese, room temperature
• 1 small red onions or 1 small vidalia onion, chopped finely
• extra virgin olive oil
• red pepper flakes (to taste)
• 2 tablespoons balsamic vinegar
• fresh basil leaf, chopped roughly
• salt and pepper

Recipe

• 1 slice your tomatoes in half, place in a bowl & drizzle with enough extra virgin olive oil over tomatoes to coat well. season with s/p. place your tomatoes on a grilling sheet/pan and grill for 8-10 minutes until tender & juicy. turning a few times during cooking.
• 2 while tomatoes are cooking prepare your eggplant by removing skin & slicing it horizontally to about 1/2; thickness. brush both sides of the eggplant with extra virgin olive oil. season with s/p. grill eggplant slices for 3-4 minutes on each side until eggplant is tender & has nice grill marks.
• 3 once tomatoes have cooled slightly, roughly chop tomatoes & return to bowl. add a drizzle of olive oil & chopped onion. add 2 tablespoons of balsamic vinegar. season again with s/p to taste, mix well & garnish with basil. in a small bowl, add your room temperature ricotta cheese, add in your red pepper flakes and season with s/p to taste.
• 4 now to assemble. place your grilled eggplant on a plate, add a nice dollop of the ricotta cheese mixture & top with grilled tomato salsa. garnish with a tad more roughly chopped basil!