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1/5 Photos of 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"
Units: US | Metric
Serving Size: 1 (503 g)
Servings Per Recipe: 2