Grilled Eggplant with Herbed Ricotta

grilled eggplant

Our Grilled Eggplant with Herbed Ricotta makes a wonderful summer side dish.

Grilled Eggplant with Herbed Ricotta
Yields: 6 servings
  • 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)
  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.

Quick Pickled Squash
Yields: about 4 cups
  • 2 medium yellow squash, cut into ¼-inch-thick rounds
  • 1½ teaspoons mustard seed
  • 1 teaspoon chopped fresh dill
  • 2 dried bay leaves
  • 2 cups water
  • ½ cup distilled white vinegar
  • 2 tablespoons sugar
  1. In a 32-ounce glass jar with a tight-fitting lid, combine squash, mustard seed, dill, and bay leaves.
  2. In a small stockpot, bring 2 cups water, vinegar, and sugar to a boil over high heat; pour hot liquid into jar. Seal with lid, and let stand until cool. Refrigerate until cold, and store for up to 2 weeks.



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