Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish

By melissaf

Recipe courtesy Bobby Flay, 2007

Ingredients

• 8 ripe plum tomatoes, cut in half lengthwise
• 5 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 small red onion, cut in half and thinly sliced
• 2 tablespoons balsamic vinegar
• 1/4 cup finely chopped fresh basil plus fresh leaves, for garnish
• 8 slices (2 medium eggplants, ends trimmed and cut crosswise into 1/2-inch thick slices)
• 6 tablespoons olive oil
• Salt and freshly ground black pepper
• 16 ounces fresh sheep's milk ricotta
• 1/4 cup finely chopped fresh flat-leaf parsley leaves
• Salt and freshly ground black pepper

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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.