Apparently it’s the week of the eggplant in my world?
This deliciously decadent eggplant recipe is the perfect savory treat for spring or summer, brought to us by Alison Roman.
Get the grill fired up and enjoy a light, veg-friendly meal on your porch, terrace, picnic in the grass at a nearby park, etc. These flavors are divine together! Personally, I LOVE adding ricotta.
Ingredients:
1 lb. Fairy Tale Eggplant, halved lengthwise OR the smallest globe eggplant you can find
6 tbsp. olive oil
kosher salt and freshly ground black pepper
1/2 cup walnuts, toasted and crushed
1 garlic clove, finely grated
pinch of crushed red pepper flakes
1/2 cup fresh basil leaves, chopped, plus 1 cup whole leaves
Optional: Ricotta, for serving
FIRST: Heat a grill to medium-high heat.
Toss the eggplant with half (three tablespoons) of the olive oil and season with salt and pepper. Grill the eggplant, turning it occasionally, until it’s lightly charred and totally tender, about 5-7 minutes per side.
MEANWHILE: Combine the walnuts, garlic, red pepper flakes, chopped basil, and the remaining 3 tablespoons olive oil; season with salt and pepper.
FINALLY: Spoon some ricotta, if using, onto the bottom of a serving plate and top with the grilled eggplant, the walnut mixture, and the whole basil leaves.
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