Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish

Ingredients

  • 8 slices (2 medium eggplants, ends trimmed and cut crosswise into ½-inch thick slices)
  • Salt and freshly ground black pepper
  • 5 tablespoons olive oil
  • 8 ripe plum tomatoes, cut in half lengthwise
  • Salt and freshly ground black pepper
  • ¼ cup finely chopped fresh flat-leaf parsley leaves
  • 16 ounces fresh sheep's milk ricotta
  • + 5 more ingredients
    • Salt and freshly ground black pepper
    • 6 tablespoons olive oil
    • ¼ cup finely chopped fresh basil plus fresh leaves, for garnish
    • 2 tablespoons balsamic vinegar
    • 1 small red onion, cut in half and thinly sliced

1. For the grilled tomato-basil relish:

View full recipe at SpringPad

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