Eggplants are among the undisputed queens of summer, versatile and capable of creating simple but flavorful dishes. In this recipe, I offer you slices of grilled eggplant topped with turmeric-scented ricotta, fresh cherry tomatoes, a touch of pesto, and a drizzle of good olive oil.
An easy, homemade dish that embodies all the freshness of the beautiful summer season: for me, it’s perfect as an appetizer or a side dish for a light lunch or dinner with friends.
Bringing the sun, scents, and colors of summer to the table takes very little!
Grilled eggplants (which we can replace with frozen ones if we’re in a hurry) are one of the most beloved ingredients of summer cuisine because they are perfect for creating delicious dishes with few ingredients and zero effort.
In this recipe, they become the base for a colorful, fragrant, and simply delicious vegetarian main dish.
The grilled eggplant slice pairs perfectly with the creaminess of the ricotta simply seasoned with salt, pepper, a pinch of turmeric, and a drizzle of extra virgin olive oil. To complete the dish, two slices of fresh cherry tomato and a drop of pesto add color and an irresistible aromatic note.
A smart and quick dish, ready in just a few minutes, perfect to serve cold or at room temperature, perhaps accompanied by some crackers, toasted bread, or a fresh salad.
It’s one of those “lunch saver” or “dinner saver” recipes that makes everyone happy, even those who aren’t big fans of eggplants.
Ideal for those looking for something light but tasty, nice to look at, and easy to prepare, even in a vacation kitchen with few tools available.
You can place the ricotta cream on the eggplant slice by placing the filling in a piping bag or simply spreading it on the grilled slice.
If you like, make a QUENELLE and I’ll explain how:
How to make a quenelle (easily)
To form a quenelle, all you need are two spoons:
• Scoop some mixture (in this case, the ricotta) with a spoon.
• Pass it from one spoon to the other, sliding the mixture back and forth.
• After a couple of passes, it will form an oval and smooth shape, similar to a small oblong and elegant dumpling.
• Gently place it on the plate or the eggplant slice.
👩🍳 Tip: if you want a more precise quenelle, slightly wet the spoons with water or oil and it will be very simple to place it on the plate!
Another Tip…turmeric is a spice with many benefits, but always remember to pair it with pepper, a combination often used to enhance the beneficial effects of both, such as antioxidant, anti-inflammatory, and digestive actions.
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STILL ON THE TOPIC OF EGGPLANT RECIPES, here’s a rich collection of easy and delicious dishes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 slices eggplants
- 8.8 oz cow's milk ricotta (for making consistent quenelles)
- 1 pinch ground turmeric (great natural anti-inflammatory paired with pepper)
- 1 tsp Genovese Pesto
- as needed cherry tomatoes
- as needed salt
- as needed pepper
- as needed extra virgin olive oil
- as needed basil
Tools
- Grills
- Bowls
- Spoons
I always make them, and they are a hit
I put the ricotta in a bowl and season it with salt, pepper, and turmeric, mixing until a thick cream is obtained.
I grill the round eggplant slices on a hot plate or in an air fryer for a few minutes on each side.
I place a generous spoonful of seasoned ricotta on each slice, perhaps making a quenelle, as I explained above how to do it easily!
I then add the cherry tomatoes washed, dried, and cut in half.
Finish with a touch of Genovese pesto, a drizzle of extra virgin olive oil, and, if you like, a basil leaf that adds color and goes perfectly, and we’re ready to enjoy them!
Enjoy your meal and happy cooking! Annalisa
Storage
Store the prepared eggplants in the refrigerator for up to 24 hours, well covered. I recommend assembling them with ricotta cream, etc., just before serving to keep the ricotta nice and firm.
