Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish

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
• ¼ cup finely chopped fresh basil plus fresh leaves, for garnish
• 8 slices (2 medium eggplants, ends trimmed and cut crosswise into ½-inch thick slices)
• + 5 more ingredients
• • 6 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 16 ounces fresh sheep's milk ricotta
  • ¼ cup finely chopped fresh flat-leaf parsley leaves
  • Salt and freshly ground black pepper

1. For the grilled tomato-basil relish:

View full recipe at SpringPad