Grilled Eggplant with Ricotta Salata

By Drjt

Ingredients

• 2 tablespoon(s) extra virgin olive oil
• 2 teaspoon(s) fresh oregano leaves
• 2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
• Nonstick cooking spray
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground pepper
• 1 ounce(s) (1/4 cup) ricotta salata or feta cheese, crumbled
• 2 plum tomatoes, cut into 1/2-inch dice
• Lemon wedges
• Oregano sprigs, for garnish

Details

Adapted from delish.com

Preparation

Step 1

Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
Meanwhile, in small saucepan, heat oil over medium heat until hot but not smoking. Remove saucepan from heat; add 2 teaspoons oregano. Let steep until ready to serve.
Lightly spray both sides of eggplant slices with nonstick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to 10 minutes or until tender and browned, turning over once.
Transfer eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges. Garnish with oregano sprigs.