Grilled Eggplant and Tomato Ricotta

This is a quick and easy recipe that can
be done almost completely on the grill.
It’s perfect as an appetizer
or even as a side dish.

Ingredients:
1 large eggplant, skinned and sliced
8-10 roma tomatoes, halved
1 cup ricotta cheese, room temperature
1 small red onion, peeled and chopped
extra virgin olive oil
red pepper flakes
2 tbsp. balsamic vinegar
fresh basil leaves – chopped roughly
salt to taste
black pepper

Directions:
Slice tomatoes in half, place in a bowl
and drizzle with enough olive oil
over tomatoes to coat well.
Season with salt and pepper.
Place tomatoes on a grilling sheet/pan
and grill for 8-10 minutes.
Turning a few times during cooking.
While tomatoes are cooking prepare
your eggplant by removing skin and
slicing it horizontally to about 1/2″ thickness.
Brush both sides of the eggplant
with extra virgin olive oil.
Season and 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 and return to bowl.
Add a drizzle of olive oil and chopped onion.
Add 2 tbsp. of balsamic vinegar.
Season again to taste, mix well,
garnish with basil.
In a small bowl, add ricotta cheese,
add in your red pepper flakes
and season with salt to taste.
Place your grilled eggplant on a plate,
add a nice dollop of the ricotta cheese
and top with grilled tomato salsa.
Garnish with more roughly chopped basil.