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""
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
20mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • 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.

Questions & Replies

  1. What do you mean by placing it under the grill? Do you mean place it under a broiler? Or on a grill with the lid down. Sorry. I seem to be the only person not getting this. Can’t wait to make this recipe.
     
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Reviews

  1. oh yes capers and eggplant, my two favorites, how could this be anything but wonderful! I too increased the garlic and also added in some Parmesan cheese to the ricotta, I did increase the ricotta and capers also, thanks for sharing bluemoon, we enjoyed this dish!
     
  2. This was SO good! I didn't use capers and added more tomatoes and it was a huge hit with my family!
     
  3. Excellent! I made a few modifications: I used a George Foreman grill and sprinkled Italian Seasoning on the eggplant before grilling, left out the garlic because I didn't feel like mincing, and I don't care for capers so I left them out. Assembled, sprinkled more Italian Seasoning and placed under broiler until ricotta was golden brown. Yum!
     
  4. This was awesome-- I didn't have a grill so I broiled my eggplant slices til they were soft enough. As they were going, I cooked the tomatoes and capers, then I made eggplant rollatinis using the tomato mixture as filling. I mixed the pan drippings with the ricotta and smoothed it over the eggplant rolls in a casserole and slid it back under the broiler til bubbly. Garnished with the basil, it was pretty and delicious!
     
  5. I also used a little more garlic but everything else was followed. Great tasting recipe! Really nice!
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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