Grilled Eggplant With Ricotta And Tomato Recipe Foodcom Recipes

GRILLED BABY EGGPLANTS WITH FRESH RICOTTA AND FARM STAND TOMATOES

Steps:

• Combine the tomatoes, garlic, oregano, and parsley in a large bowl and season with salt and pepper. Let sit at room temperature while you prepare the eggplant or for up to 2 hours.
• Combine the ricotta and lemon zest in a small bowl and season with salt and pepper. Cover and refrigerate while you prepare the eggplant or for up to 2 hours.
• Heat a grill to high or a grill pan over high heat.
• Brush the eggplant on both sides with the canola oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown and caramelized, about 4 minutes. Flip the eggplant and grill until the bottom is golden brown and the eggplant is tender, about 3 minutes more.
• Transfer the eggplant to a platter, cut-side up, and top each half with a large dollop of the ricotta. Spoon the tomatoes over the top and serve.

GRILLED TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA

Steps:

• Preheat the grill or a grill pan to medium-high heat.
• In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
• Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
• Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.

GRILLED CHEESE WITH EGGPLANT AND RICOTTA

Steps:

• Slice Italian bread info 8 thick slices. Slice each tomato into 4 slices.
• Remove some of the skin from the eggplant, leaving the rest of the skin on for a striped look. Slice the eggplant into eight 1/2-inch rounds.
• Heat olive oil in a skillet over medium heat. Season eggplant with salt and pepper; cook until soft, about 5 minutes per side. Watch that it does not burn. Remove to a plate and set aside.
• Spread ricotta over 4 slices of bread. Top each with 2 eggplant slices and 2 tomato slices. Season tomatoes with salt and pepper. Tear 2 basil leaves over each sandwich. Add 4 slices of fontina cheese. Spread butter over the remaining slices of bread and place over the cheese, buttered sides up.
• Melt remaining butter in a large skillet over medium heat. Add sandwiches to the skillet with the dry side down. Cover with a piece of foil and place a heavy pan on top. Toast sandwiches for 3 to 4 minutes. Flip over and cover again. Cook until cheese is melted, 3 to 4 minutes more.

GRILLED EGGPLANT WITH FRESH RICOTTA AND GRILLED TOMATO-BASIL RELISH

Steps:

• Heat your grill to high.
• Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
• Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
• Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
• Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
• Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.

GRILLED EGGPLANT AND RICOTTA CROSTINI

Steps:

• Preheat grill or broiler.
• Brush each eggplant slice generously with olive oil and sprinkle generously with salt.
• Place the slices on the preheated grill. Cook on both sides until the eggplant is soft and pliable and has a nice char. Remove from grill and let cool. When the eggplant is cool enough to handle, coarsely chop and reserve in a large mixing bowl. Add the ricotta, vinegar, oregano, Parmigiano and crushed red pepper and stir to combine. Season with salt and reserve.
• While the grill is still hot, grill the slices of bread on each side. When the bread comes off the grill rub each piece with a raw garlic clove and brush lightly with olive oil.
• Top each piece of bread with the grilled eggplant mixture.

GRILLED EGGPLANT DRIPPING WITH A TOMATO AND RICOTTA SALSA

Steps:

• Slice your tomatoes in half, place in a bowl & drizzle with enough extra virgin olive oil over tomatoes to coat well. Season with s/p. Place your tomatoes on a grilling sheet/pan and grill for 8-10 minutes until tender & juicy. Turning a few times during cooking.
• While tomatoes are cooking prepare your eggplant by removing skin & slicing it horizontally to about 1/2; thickness. Brush both sides of the eggplant with extra virgin olive oil. Season with s/p. Grill eggplant slices for 3-4 minutes on each side until eggplant is tender & has nice grill marks.
• Once tomatoes have cooled slightly, roughly chop tomatoes & return to bowl. Add a drizzle of olive oil & chopped onion. Add 2 tablespoons of balsamic vinegar. Season again with s/p to taste, mix well & garnish with basil. In a small bowl, add your room temperature ricotta cheese, add in your red pepper flakes and season with s/p to taste.
• Now to assemble. Place your grilled eggplant on a plate, add a nice dollop of the ricotta cheese mixture & top with grilled tomato salsa. Garnish with a tad more roughly chopped basil!

GRILLED EGGPLANT WITH RICOTTA AND TOMATO

Steps:

• Heat the grill to high.
• Brush the eggplant slices with some of the oil.
• Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
• Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
• While still stirring, add the capers and leave the pan over the heat for an additional minute.
• Remove the pan from the heat.
• Cover the eggplant slices with the tomato, garlic and capers, season to taste and 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.).
• Place the baking pan under the grill until the ricotta starts to bubble.
• Scatter the basil leaves over the top and serve.

GRILLED EGGPLANT AND TOMATO TARTINE

Steps:

• Place the eggplant slices on the wheat bread so that it is covered. On top place the tomato slices side by side. Cut the tartine in 4 equal triangles. Place the pieces on a plate. Sprinkle the grated Parmesan on top and then garnish with the sliced cucumber, lemons, and parsley and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ROASTED EGGPLANT AND TOMATO STACKS

Steps:

• In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
• Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
• Rinse the eggplant under cold water and dry thoroughly with paper towels.
• Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
• Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
• Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
• Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.

MOROCCAN GRILLED EGGPLANT WITH TOMATO SAUCE

Steps:

• TO MAKE SAUCE.
• Heat oil in heavy pan with a tight lid.Add onion, carrot, and celery and saute until soft, but not brown.
• Add tomatoes, wine or stock, and tomato paste and bring to a boil.
• Cover, reduce heat to a simmer and cook for 20 minutes.
• Stir in cinnamon, cumin, coriander, salt, pepper, and raisins.
• Simmer uncovered for 15 minutes, stirring occasionally until thick.
• Remove form heat and add 1/4 c cilantro.
• TO MAKE DISH.
• Preheat oven to 350 degrees.
• Grease bar-be-que and preheat.
• Slice eggplants lengthwise into 1/4 in slices and brush both sides with olive oil.
• Grill eggplant on both sides until golden brown and soft or fry in frying pan.
• Oil a 12 cup baking dish.
• Spread a layer of sauce on the bottom, then a single layer of eggplant, repeating until eggplant is all used up, ending with sauce.
• Overlap tomato slices on top and sprinkle with pine nuts.
• Bake for 30 minutes until nuts are golden.
• Let rest for a few minutes, sprinkle with cilantro, and serve.

EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA

Steps:

• Heat oven to 375 degrees. Use a little of the oil to brush the bottom of an oblong baking dish, like a lasagna pan, 9 by 13 inches. Snip off any stems from the eggplants but keep the leaves on. Quarter the eggplants vertically and place them skin side down in the baking dish. Brush the cut sides with oil, about a tablespoon. Season with salt and pepper. Place in the oven and bake 30 minutes.
• Remove from the oven, but keep oven on. Place the eggplant quarters on a cutting board. Use a sharp knife to cut away the flesh, quite close to the skin. Dice the flesh, then chop it fine, by hand or in a food processor. But don't let it become a purée.
• Heat 1 tablespoon of the oil in a heavy skillet. Add the ham and sauté on medium until it barely starts to brown. Add the garlic and oregano, sauté another 30 seconds, then add the tomatoes. Cook on medium-high until any juices from the tomatoes begin to reduce, about 5 minutes. Stir in the eggplant. Season with salt, black pepper and Espelette. Stir in 1/2 tablespoon of the remaining oil.
• Top the eggplant skins with this mixture, mounding it up a bit. Return eggplants to the baking dish. Top each with the cheese and drizzle with remaining oil. Bake 20 minutes, until eggplants start to sizzle and cheese has softened - it won't melt. Serve at once or let cool and serve at room temperature.