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.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!