Grilled Eggplant With Ricotta and Tomato: A Taste of the Mediterranean Sun

The first time I tasted eggplant prepared simply, yet with such vibrant Mediterranean flavors, was on a small family farm in Tuscany. We had helped pick plump, sun-ripened tomatoes that morning, their scent clinging to our fingers. Later, sitting at a long wooden table under a canopy of grapevines, the farmer’s wife presented us with grilled eggplant topped with those same tomatoes, creamy ricotta, and fragrant basil. The combination was utterly divine – a celebration of fresh, seasonal ingredients and simple cooking. This recipe aims to capture that same rustic magic.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2
• Dietary Type: Vegetarian

Ingredients

• 1 medium eggplant, sliced
• 2 tablespoons olive oil
• 250 g cherry tomatoes, halved
• 2 garlic cloves, finely chopped
• 1 teaspoon capers, drained
• 3 tablespoons ricotta cheese, fresh rather than from a tub
• Salt & freshly ground black pepper
• 12 small fresh basil leaves

Equipment Needed

• Grill
• Small shallow baking pan
• Small sauté pan (preferably non-stick)

Instructions

1. Heat the grill to high. A gas grill is perfectly suitable, or even a grill pan on your stovetop. Make sure it is nice and hot so that the eggplant gets good grill marks.

2. Brush the eggplant slices with some of the olive oil. This will prevent them from sticking to the grill and will help them to brown nicely.

3. Grill the eggplant slices on both sides until brown. The grilling time will depend on the thickness of your eggplant slices and the heat of your grill, but it should take around 3-4 minutes per side. Once grilled, place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.

4. Over a medium heat, add the rest of the olive oil to a small sauté pan (preferably non-stick). This will help to prevent the garlic from burning.

5. Add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften. You want them to release some of their juices and become slightly jammy.

6. While still stirring, add the capers and leave the pan over the heat for an additional minute. The capers will add a salty, briny flavour to the tomato mixture.

7. Remove the pan from the heat.

8. Cover the eggplant slices with the tomato, garlic, and capers. Season to taste with salt and freshly ground black pepper.

9. Spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.). Fresh ricotta is essential for the best flavor and texture. Tubbed ricotta can be too watery and bland.

10. Place the baking pan under the grill until the ricotta starts to bubble. Keep a close eye on it to prevent burning. This should only take a minute or two.

11. Scatter the basil leaves over the top and serve immediately. The fresh basil adds a wonderful aromatic element to the dish.

Expert Tips & Tricks

• Pre-salting the Eggplant: For a less bitter eggplant, you can slice it, sprinkle it with salt, and let it sit for 30 minutes. This draws out excess moisture. Rinse and pat dry before grilling.

• Grill Marks: To get those beautiful grill marks, don’t move the eggplant slices around too much while they’re grilling. Let them sit undisturbed for a few minutes to develop the char.

• Garlic Guard: Be careful not to burn the garlic. Burnt garlic becomes bitter and will ruin the whole dish. If you’re worried about it burning, add it to the pan after the tomatoes have already been cooking for a minute or two.

• Ricotta Rescue: If your ricotta seems too watery, you can drain it in a cheesecloth-lined sieve for an hour or so before using it.

Serving & Storage Suggestions

This grilled eggplant is best served warm, straight from the grill. It makes a fantastic side dish with grilled chicken, fish, or lamb. You can also serve it as a light lunch or brunch with pita bread or warm crusty rolls.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Note that the texture of the eggplant may change slightly upon reheating. It’s best served immediately for optimal flavor and texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	262.6 kcal	N/A
Calories from Fat	155 g	59%
Total Fat	17.3 g	26%
Saturated Fat	3.9 g	19%
Cholesterol	11.3 mg	3%
Sodium	76.3 mg	3%
Total Carbohydrate	24.7 g	8%
Dietary Fiber	11.7 g	46%
Sugars	11.4 g	N/A
Protein	7.2 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Option: Substitute the ricotta with a plant-based ricotta alternative made from almonds or cashews. Nutritional yeast can also add a cheesy flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the tomato mixture for a touch of heat.
• Herby Delight: Experiment with different herbs. Oregano, thyme, or rosemary would all be delicious additions.
• Cheesy Upgrade: Sprinkle some grated Parmesan or Pecorino Romano cheese over the eggplant before grilling for a richer flavor.
• Balsamic Glaze: Drizzle a balsamic glaze over the finished dish for a sweet and tangy finish.
• Different Tomatoes: Use different varieties of tomatoes, such as Roma or heirloom tomatoes, for a unique flavour profile.

FAQs (Frequently Asked Questions)

Q: Can I use pre-grilled eggplant?
A: While fresh grilling is recommended for the best flavour and texture, you can use pre-grilled eggplant in a pinch. Adjust cooking times accordingly.

Q: Can I prepare this ahead of time?
A: You can grill the eggplant and make the tomato mixture ahead of time. Assemble just before serving and grilling the ricotta.

Q: What is the best type of ricotta to use?
A: Fresh, whole-milk ricotta is ideal. Avoid the tubbed supermarket varieties as they can be watery.

Q: How do I prevent the eggplant from becoming soggy?
A: Salting the eggplant before grilling helps to draw out excess moisture and prevent sogginess.

Q: Can I bake this instead of grilling?
A: Yes, you can bake the eggplant at 400°F (200°C) until tender, then proceed with the rest of the recipe.

Final Thoughts

This Grilled Eggplant with Ricotta and Tomato is a simple yet elegant dish that’s perfect for showcasing the fresh flavors of the Mediterranean. It’s a recipe that’s both satisfying and easy to prepare, making it a wonderful addition to any meal. Don’t hesitate to experiment with different herbs, cheeses, or spices to create your own unique variation. I hope you enjoy making and sharing this delicious dish as much as I do! Buon appetito!