Grilled Eggplant with Ricotta Salata
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
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.
Like this post? Subscribe to my RSS feed and get loads more!