• Tommy Centola

Grilled Eggplant with Herbed Ricotta

I want to share with you this week two dishes that are vegetarian. They can either be used as a side dish or entree. The first one starts one of my mom's favorite ingredients, eggplant.


15 ounces whole-milk ricotta cheese

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh mint

2 teaspoons lemon zest

1 teaspoon creole seasoning

1 clove garlic, pressed

3 medium eggplants, cut into 1/2-inch thick slices ( about 3 pounds)

3 tablespoons extra-virgin olive oil

1 teaspoon soy sauce


In a medium bowl, combine ricotta, parsley, chives, tarragon, mint, zest, Creole seasoning, and garlic. Cover and refrigerate until ready to serve.


Preheat grill to medium-high heat (350-400℉)


Brush both sides of eggplant slices with oil and soy sauce. Grill until golden brown, 3 to 4 minutes per side.


Arrange eggplant on a serving platter. Top with herbed ricotta cheese and serve.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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