Grilled Eggplant with Herbed Ricotta
Yields: 6 servings
 
Ingredients
  • 1 (15-ounce) container whole-milk ricotta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons lemon zest
  • 1 teaspoon ground black pepper
  • 1 clove garlic, pressed
  • 3 medium eggplant, cut into ½-inch-thick slices (about 3 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon soy sauce
  • Quick Pickled Squash (recipe follows)
Instructions
  1. In a medium bowl, combine ricotta, parsley, chives, tarragon, mint, zest, pepper, and garlic. Cover and refrigerate until ready to serve.
  2. Preheat grill to medium-high heat (350° to 400°).
  3. Brush both sides of eggplant slices with oil and soy sauce. Grill until golden brown, 3 to 4 minutes per side.
  4. Arrange eggplant on a serving platter. Top with Quick Pickled Squash and herbed ricotta cheese. Serve immediately.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/grilled-eggplant/