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Grilled Eggplant With Ricotta And Tomato

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Ingredients

Adjust Servings:
1 medium eggplant, sliced
2 tablespoons olive oil
250 g cherry tomatoes, halved
2 garlic cloves, finely chopped
1 teaspoon capers, drained
3 tablespoons ricotta cheese, fresh rather than from a tub
salt & freshly ground black pepper
12 small fresh basil leaves

Nutritional information

262.6
Calories
155 g
Calories From Fat
17.3 g
Total Fat
3.9 g
Saturated Fat
11.3 mg
Cholesterol
76.3 mg
Sodium
24.7 g
Carbs
11.7 g
Dietary Fiber
11.4 g
Sugars
7.2 g
Protein
503 g
Serving Size

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Grilled Eggplant With Ricotta And Tomato

Features:
    Cuisine:

    What do you mean by placing it under the grill? Do you mean place it under a broiler? Or on a grill with the lid down. Sorry. I seem to be the only person not getting this. Cant wait to make this recipe.

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Grilled Eggplant With Ricotta and Tomato,A tasty side-dish for those who love classic Mediterranean flavours. Serve with grilled or BBQed chicken or kebabs. Or serve it as a stand-alone brunch or light lunch dish with pita bread or warm crusty rolls. Best made with fresh ricotta rather than the tubbed supermarket ricottas. Adapted from a recipe in Lulu Grimes'”Food, Cook Eat: buy it fresh, cook it simply, eat it now”,What do you mean by placing it under the grill? Do you mean place it under a broiler? Or on a grill with the lid down. Sorry. I seem to be the only person not getting this. Cant wait to make this recipe.


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    Steps

    1
    Done

    Heat the Grill to High.

    2
    Done

    Brush the Eggplant Slices With Some of the Oil.

    3
    Done

    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.

    4
    Done

    Over a Medium Heat, Add the Rest of the Oil to a Small Saut Pan (preferably Non-Stick), Add the Cherry Tomatoes and Garlic and Saut For a Couple of Minutes, Stirring Occasionally, Until the Tomatoes Begin to Soften.

    5
    Done

    While Still Stirring, Add the Capers and Leave the Pan Over the Heat For an Additional Minute.

    6
    Done

    Remove the Pan from the Heat.

    7
    Done

    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.).

    8
    Done

    Place the Baking Pan Under the Grill Until the Ricotta Starts to Bubble.

    9
    Done

    Scatter the Basil Leaves Over the Top and Serve.

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    Noah Evans

    Cocktail creator blending and shaking up delicious drinks that are full of flavor.

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