Grill/Barbecue

Ricotta-Stuffed Grilled Eggplant with Grilled Tomato Sauce

July  6, 2014
2 Ratings
  • Serves 4
Ingredients
  • 3 plum tomatoes, quartered
  • 1 garlic clove, finely grated
  • 2 rosemary sprigs
  • 1/4 teaspoon pepper flakes
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 medium eggplant (about 1 pound), cut into 1/4-inch slices
  • one 15-ounce container whole-milk ricotta
  • 1/2 cup chopped parsley
  • Freshly grated nutmeg
In This Recipe
Directions
  1. Preheat grill to medium. Combine tomatoes, garlic, rosemary, pepper flakes, and 1 tablespoon olive oil in a large bowl; season with salt and pepper and toss to combine. Place a large rectangle of foil on your work surface, and pour the tomatoes on top. Gather and crimp edges of foil, sealing to form a packet.
  2. Season the eggplant with salt and pepper and brush with remaining 2 tablespoons oil. In a small bowl, stir together ricotta, parsley, and nutmeg; season with salt and pepper and set aside.
  3. Add the foil packet and the eggplant to the grill. Grill the eggplant until charred and tender, 3 to 4 minutes per side. Grill packet, shaking occasionally, for 12 minutes.
  4. Transfer the grilled tomatoes to a bowl and mash with a potato masher to create a sauce. To assemble, place about 1/4 cup ricotta filling on eggplant slices. Starting with a narrower side, roll the eggplant around filling. Serve stuffed eggplant with tomato sauce.

See what other Food52ers are saying.

  • stephanieRD
    stephanieRD
  • toral
    toral
  • Brady Klopfer
    Brady Klopfer
  • JPG
    JPG
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter. (Available February 2021.)

4 Reviews

stephanieRD September 23, 2014
I followed suit and made it all in a cast iron as well. Great dish!
 
toral July 22, 2014
Would love to know how to make this dish on the stovetop or oven. Thx!
 
Brady K. July 22, 2014
Toral - I just tried making it on the stove top. I did everything in a cast iron pan, and it turned out fabulous!
 
JPG July 23, 2014
Ditto. Did this on a cast iron griddle and it was lovely. The foil packet sits just as well on the griddle without taking up too much space. And thanks, Caroline. While this looked tasty, it was far better even than it sounded.