Melanzane Grigliate Recipe

Time1h

Serves4

Grilled local eggplant, confit groundworks tomatoes & sweet peppers, house-made ricotta, evoo, local herbs

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Ingredients

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1
Roast the Tomatoes and Peppers
Preheat the oven to 375°F (190°C). Cut the roma tomatoes and sweet bell peppers in half. Place them on a baking sheet, drizzle with 2 tablespoons of EVOO, and season with salt and black pepper. Roast for 25-30 minutes until soft and slightly caramelized.
2
Grill the Eggplant
Preheat the grill to medium-high heat. Brush the eggplant slices with the remaining EVOO and grill for about 4-5 minutes on each side until they are tender and have grill marks.
3
Make the Ricotta
If using store-bought ricotta, you can mix in some chopped fresh herbs (basil and oregano) for added flavor. If making homemade, combine 4 cups of whole milk, 1 cup of heavy cream, and 1/4 cup of white vinegar over medium heat. Stir until curds form, then strain and season.
4
Assemble the Dish
On a serving platter, arrange the grilled eggplant, roasted tomatoes, and peppers. Top with dollops of ricotta and garnish with fresh herbs.