Here is another recipe from the Entertaining Recipes, Grilling Made Simple e-Cookbook! (Available soon!!)
Grilled Eggplant with Ricotta Salata is a great grilled appetizer! It is a great addition to your grilled meats.











2 tablespoon(s) extra virgin olive oil
2 teaspoon(s) fresh oregano leaves
2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
Nonstick cooking spray
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1 ounce(s) (1/4 cup) ricotta salata or feta cheese, crumbled
2 plum tomatoes, sliced thin
Lemon wedges
Oregano sprigs, for garnish

Special Equipment: Charcoal Grill

Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.

Meanwhile, in small saucepan, heat oil over medium heat until hot but not smoking. Remove saucepan from heat; add 2 teaspoons oregano. Let steep until ready to serve.

Lightly spray both sides of eggplant slices with nonstick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to 10 minutes or until tender and browned, turning over once.

Transfer eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges. Garnish with oregano sprigs.

Serves 6

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Filed under: Appetizer • Grilled Recipes • Low Carb Recipes • Quick Recipes • Side Dish • Vegetable

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