Grilled Eggplant and Grilled Tomato Relish

By ctaubenheim

Ingredients

• 2 medium eggplants, cut into 1n2 inch thick slices
• 1/4 cup olive oil
• kosher salt and freshly ground black pepper
• 16 oz fresh sheep's milk ricotta
• 1/4 cup finely chopped fresh flat leaf parsley leaves
• 1 (2oz) block parmigiano reggiano, thinly shaved
• Grilled tomato relish (see recipe)

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

EGGPLANT: Heat grill to high. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper. Grill the eggplant until golden brown and cooked thru, 4 to 5 minutes per side. Stir together the ricotta and parsley in a medium bowl and season with salt and pepper. Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta mixture, a heaping tablespoon of the tomato relish, and a few shavings of Parmigiano Reggiano.

GRILL TOMATO RELISH: