Currently viewing the tag: "Grilled Eggplant with Ricotta Salata"



  • 2 tablespoon(s) extra virgin olive oil
  • 2 teaspoon(s) fresh oregano leaves
  • 2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
  • Non-stick cooking spray
  • teaspoon(s) salt
  • 1/4 teaspoon(s) coarsely ground pepper
  • 1 ounce(s) (1/4 cup) ricotta salata or feta cheese, crumbled
  • 2 plum tomatoes, cut into 1/2-inch dice
  • Lemon wedges
  • Oregano sprigs, for garnish


1.  Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.

2.  Meanwhile, in small saucepan, heat oil over medium heat until hot but not smoking. Remove saucepan from heat; add 2 teaspoons oregano. Let steep until ready to serve.

3.  Lightly spray both sides of eggplant slices with non-stick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to 10 minutes or until tender and browned, turning over once.

4.  Transfer eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges. Garnish with oregano sprigs.


Nutritional Information (per serving)

Calories                                   85

Total Fat                                     5g

Saturated Fat                              1g

Cholesterol                               3mg

Sodium                                   210mg

Total Carbohydrate                  10g

Dietary Fiber                                4g

Sugars                                                —

Protein                                             2g

Calcium                                             —

Source: Delish