Grilled Eggplant with Ricotta and Tomato
Fire up your grill for this mouthwatering Grilled Eggplant with Ricotta and Tomato recipe—a perfect balance of smoky, creamy, and tangy flavors. Tender, perfectly charred eggplant slices serve as the hearty base, topped with a dollop of rich ricotta cheese and a medley of sautéed cherry tomatoes infused with garlic. A drizzle of balsamic glaze and fresh basil leaves add a burst of freshness and depth, making this dish a show-stopping appetizer or light main course. Simple to prepare in just 30 minutes, this recipe is ideal for summer gatherings or weeknight dinners. Whether served warm or at room temperature, it's a delicious way to incorporate seasonal produce into your table. Keywords: grilled eggplant recipe, ricotta cheese, cherry tomato topping, easy summer appetizer, vegetarian grilling recipes.
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup cherry tomatoes
- 0.25 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- 2 small garlic cloves
Instructions
Slice the eggplants into 1/2-inch rounds and sprinkle both sides with salt. Let them sit for 10-15 minutes to draw out moisture.
Pat the eggplant slices dry with a paper towel. Brush both sides with 2 tablespoons of olive oil and season with black pepper.
Preheat a grill or grill pan to medium-high heat. Grill each eggplant slice for about 3-4 minutes per side, or until they have nice grill marks and are tender.
While the eggplants are grilling, halve the cherry tomatoes and mince the garlic cloves.
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Toss the cherry tomatoes into the skillet and cook for 3 minutes until they soften slightly. Set aside.
Spread about 1 tablespoon of ricotta cheese onto each grilled eggplant slice.
Top the ricotta with a spoonful of the sautéed cherry tomatoes.
Garnish each slice with a drizzle of balsamic glaze and a few fresh basil leaves.
Serve the grilled eggplant warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
