Grilled eggplant with tomato and ricotta
Grilled eggplant with tomato and ricotta features smoky charred eggplant layered with wilted spinach, fresh tomatoes, and creamy ricotta. This dish offers a delightful combination of flavors and textures, ideal as a light main or hearty side.
Cook time 15 min
Prep time 10 min
Ingredients:
4 eggplants1 short spray cooking spray oil
2 garlic cloves
2 cups spinach
4 tomatoes
1 cup ricotta cheese
salt & pepper to taste
Grilled eggplant with tomato and ricotta is a delightful and healthy dish that combines the smoky flavor of char-grilled eggplant with the freshness of tomatoes, the creaminess of ricotta, and the vibrant taste of spinach. This recipe is perfect for a light main course or a hearty side dish, offering a balanced mix of textures and flavors that can be enjoyed by everyone.
Instructions:
- Wash the eggplants thoroughly and pat them dry.
- Cut the eggplants into 1/4-inch thick slices.
- Lay the slices out on a baking sheet and lightly sprinkle both sides with salt. Let them sit for 20-30 minutes to draw out moisture. This helps in achieving a better texture when grilled.
- Rinse off the salt and pat the slices dry with paper towels.
- Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).
- While the grill is heating, peel and mince the garlic cloves.
- In a pan over medium heat, add a short spray of cooking spray oil.
- Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the spinach to the pan and sauté until wilted, about 3-4 minutes. Remove from heat and set aside.
- Spray the eggplant slices lightly with cooking spray oil.
- Place the slices on the preheated grill.
- Grill each side for about 4-5 minutes, or until grill marks appear and the slices are tender. Use tongs to flip the slices halfway through the grilling time.
- While the eggplants are grilling, wash and slice the tomatoes into rounds.
- Once the eggplant slices are grilled, remove them from the grill and place them on a serving platter.
- Layer each eggplant slice with a spoonful of wilted spinach, followed by a tomato slice, and then a dollop of ricotta cheese.
- Season with salt and pepper to taste.
- Serve immediately while the eggplant is still warm. Enjoy your grilled eggplant with tomato and ricotta!
Grilled eggplant with tomato and ricotta is a gratifying dish that brings together simple, wholesome ingredients into a culinary delight. Whether served as a stand-alone meal or as a part of a larger spread, it is sure to impress with its flavors and nutrition. Enjoy this easy-to-make recipe that delivers both taste and health on a single plate.
Grilled eggplant with tomato and ricotta FAQ:
Grill the eggplant slices for about 4-5 minutes on each side, or until you see grill marks and they are tender.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
You can substitute ricotta with cottage cheese, goat cheese, or a vegan alternative like tofu or cashew cream for a similar creamy texture.
Japanese or Italian eggplants are ideal for grilling as they are smaller and less bitter than larger varieties, making them tender and flavorful.
If the eggplant still tastes bitter after salting and rinsing, try choosing younger, smaller eggplants in the future, as they tend to be less bitter.
Cooking Tips:
- Selecting Eggplants: Choose firm, shiny eggplants without any blemishes for the best results. Smaller eggplants tend to be less bitter and have fewer seeds.
- Salting the Eggplant: To reduce any potential bitterness and remove excess moisture, sprinkle the eggplant slices with salt and let them sit for about 20 minutes before grilling. Rinse and pat them dry before proceeding.
- Optimal Grilling: Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking. Grill eggplant slices for 3-4 minutes on each side, until they are tender and have nice grill marks.
- Layering Ingredients: For the best presentation and flavor distribution, layer the grilled eggplant slices, tomato slices, and dollops of ricotta cheese, finishing with a sprinkle of sautéed spinach and minced garlic.
- Seasoning: Feel free to experiment with additional herbs like basil or parsley, and adjust salt and pepper to your taste preference.
Nutrition Facts
4 ServingsCalories 200kcal
Protein 12g
Carbohydrates 30g
Fiber 12g
Sugar 16g
Fat 6g
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