Grilled Eggplant Dripping With A Tomato And Ricotta Salsa Recipes

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.

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 BRUSCHETTA

Steps:

• Place the eggplant in a colander. Sprinkle generously with salt and let stand 30 minutes. (This removes the excess water from the eggplant.) Rinse the eggplant and arrange in a single layer on a paper towel-lined baking sheet. Pat dry. Heat a grill pan or outdoor grill to medium-high heat (see Cook's Note).
• Preheat the oven to 450 degrees F. Brush the eggplant and bread slices with 3 tablespoons olive oil. Sprinkle the eggplant with salt and pepper.
• Line a small rimmed baking sheet with heavy-duty aluminum foil and coat with nonstick cooking spray. Toss the grape tomatoes, vinegar, honey and the remaining tablespoon olive oil on the foil. Bake the tomatoes until they burst, about 6 minutes.
• Meanwhile, grill the eggplant until browned and tender, 3 to 4 minutes on each side. Grill the bread until toasted and grill marks appear, 1 minute on each side. Rub the cut sides of the garlic on the bread. Set aside.
• Transfer the tomatoes to a medium bowl. Coarsely chop the eggplant and add to the tomatoes. Add the chopped basil, then season with salt and pepper.
• Spoon the ricotta onto the grilled bread. Top with the eggplant mixture and garnish with additional basil. Cut the bread in half, if desired.

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.

LINDA'S SUMMERTIME EGGPLANT SALSA

Steps:

• Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
• Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

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.

RIGATONI WITH EGGPLANT, TOMATO, AND RICOTTA

Steps:

• Fill a 5-quart kettle three fourths full with salted water and bring to a boil for pasta.
• Chop onion and cut eggplant into 1-inch cubes. Mince garlic. In a large deep heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onion, stirring occasionally, until softened. Add eggplant and salt and sauté, stirring frequently, until eggplant is lightly browned.
• Add 1/2 cup water to eggplant mixture and cook, covered, over moderate heat, stirring occasionally, adding more water, 1/4 cup at a time, if mixture becomes dry, until eggplant is tender, about 10 minutes. Add tomatoes with juice and simmer, stirring vigorously to break up tomatoes, 5 minutes, or until mixture has a sauce-like consistency. Stir in garlic and basil and season with salt.
• While sauce is simmering, cook pasta in boiling water until al dente and drain well in a colander. Add pasta to sauce and toss to coat.
• Divide pasta between 2 bowls and serve with dollops of ricotta on top.

GRILLED EGGPLANT WITH CAPONATA SALSA

Steps:

• Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD: Caponata can be prepared 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
• Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

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 TOMATO SALSA

Steps:

• 1 Trim the tops and bottoms of the eggplants. Cut the eggplant crosswise into 1/2-inch-thick slices. Arrange the slices in a colander, sprinkling each layer with salt. Place the eggplant over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels. 2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler Brush the eggplant slices with olive oil on one side and place them with the oiled side toward the source of the heat. Cook until lightly browned, about 5 minutes. Turn the slices and brush them with oil. Cook until browned and tender, about 4 minutes. 3 Arrange the slices on a platter, overlapping slightly. 4 Cut the tomato in half and squeeze out the seeds and juice. Chop the tomato. In a medium bowl, toss the tomato with the parsley, chile, lemon juice, and salt to taste. Spoon the tomato mixture over the eggplant. Serve at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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!