| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 20g | 6g | 15g |
| sugars | fibre | protein | salt |
| 7g | 5g | 9g | 0.8g |
Why I Love Italian Grilled Eggplant with Fresh Ricotta
Allow me to take you on a flavour journey inspired by my Italian friends and dedicated to you, dear reader. The recipe I’m going by is none other than the iconic ‘Grilled Eggplant with Fresh Ricotta’. This delightful preparation takes simple, humble ingredients and elevates them to a new, beautiful level of culinary satisfaction.
The Inspiration Behind the Dish
The inspiration for this dish came from a combination of my love for simple, homegrown ingredients and a pinch of overseas influence. It just so happened on one sunny Seattle afternoon, I was flipping through the pages of one of my favorite cookbooks, “My Calabria” written by Rosetta Costantino. Costantino’s love for nutrient-rich, quality ingredients ignited my curiosity and sparked the inception of this recipe.
The Flavor Profile
The Grilled Eggplant with Fresh Ricotta is an Italian classic, a rustic dish that shines brilliantly due to the play between textures and flavors. Imagine the soft, creamy texture of the fresh ricotta cheese amalgamating beautifully with the well-grilled, melt-in-mouth eggplant. A hint of sharpness from the balsamic vinegar harmonized by the aromatic lemon zest and fresh basil, and finally, the delightful seasoning punch of garlic, sea salt, and freshly ground black pepper. It’s a symphony of flavors, each ingredient singing its unique note.
This simple yet mouthwatering dish goes wonderfully with a well-seasoned grilled chicken or sea bass. Or perhaps, if you’re like me, you might prefer to match it with something a bit more daring, a zesty spaghetti al limone. Whatever you pair it with, Grilled Eggplant with Fresh Ricotta brings a rustic yet gourmet element that can elevate any dining experience making the entire meal truly memorable.
What You’ll Need
- 3 medium-sized Eggplants
- 1/2 cup Olive Oil
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
- 1 cup Fresh Ricotta Cheese
- 2 tablespoons Lemon Zest
- 1/4 cup finely chopped fresh Basil
- 2 cloves of Garlic, minced
- 1 tablespoon Balsamic Vinegar
Method
Step One
Begin by slicing the 3 medium-sized eggplants into 1/2 inch thick rounds. Place the sliced eggplants on a tray and sprinkle them with 2 teaspoons of sea salt. Let them sit for about 20 minutes to draw out the bitterness.
Step Two
Meanwhile, prepare your grill. Preheat it on high heat.
Step Three
Rinse the salt off the eggplants and pat them dry with a clean kitchen towel. Brush each side of the eggplant slices with olive oil and season with freshly ground black pepper. Lay the slices on the grill and cook until they are well-marked and softened, about 4 to 5 minutes per side.
Step Four
In a bowl, mix together 1 cup of fresh ricotta cheese, 2 tablespoons of lemon zest, 1/4 cup finely chopped fresh basil, 2 cloves of minced garlic and 1 tablespoon of balsamic vinegar. Season this mixture with salt and pepper according to your taste.
Step Five
Once the eggplant slices are done, remove them from the grill. Top each slice with a dollop of the ricotta mixture. Serve hot and enjoy your Grilled Eggplant with Fresh Ricotta!
