Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish

Categories: Eggplant, Italian

Ingredients

• 8 ripe plum tomatoes, cut in half lengthwise
• 5 tbs olive oil
• salt and pepper to taste
• 1 small onion, thinly sliced
• 2 tbs balsamic vinegar
• 1/4 c chopped fresh basil
• 8 slices (2 medium eggplants) 1/2 inch thick
• 6 tbs olive oil
• salt and pepper to taste
• 16 oz riccota cheese
• 1/4 c fresh choppped parsley

Directions

1. Heat grill to high.

2. Place tomatoes in a bowl and toss with 2 tbs 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.

3. Put the chopped tomatoes in a bowl, add the remaining 3 tbs of oil, onion, vinegar, and basil and gently mix until combined, Let sit at room tempurature for 30 minutes before serving. Can be made 4 hours in advance and refirdgerated. Bering to room tempurature before serving.

4. For the Eggplant:

5. Brush eggplant slices on both sides with the oil and salt and pepper. Place the slices on the grill and grill until golden brown and slightly charred, 4-5 minutes. Turn over and continue grilling grilling uintil just cooked through, 3-4 minutes.

6. Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.

7. Place the grilled eggplant on a large platter and top each slice with a heaping tbs of the ricotta and heaping tbs of the tomato relish.

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