Eggplants are among the undisputed queens of summer, versatile and capable of creating simple yet flavorful dishes. In this recipe, I present grilled eggplant slices topped with turmeric-flavored ricotta, fresh cherry tomatoes, a touch of pesto, and a drizzle of good olive oil.
A simple and homemade dish born from few ingredients, yet it encapsulates all the freshness of the beautiful summer season: for me, it’s perfect as an appetizer or side dish for a light lunch or dinner among friends.
In the end, it takes very little to bring the sun, scents, and colors of summer to the table!
Grilled eggplants (which, if we are in a hurry, can be replaced with frozen ones) are one of the most loved ingredients of summer cuisine because they are perfect for creating tasty dishes with few ingredients and zero effort.
In this recipe, they become the base for a colorful, fragrant, and simply delightful vegetarian dish.
The grilled eggplant slice pairs with the creaminess of ricotta seasoned simply 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 bring color and an irresistible aromatic note.
A clever and quick dish, ready in 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 make everyone happy, even those who are not big fans of eggplants.
Ideal for those looking for something light yet tasty, visually appealing, and easy to prepare, even in a holiday kitchen with few tools available.
We can place the ricotta cream on the eggplant slice by putting the filling in a piping bag or simply spreading it on the grilled slice.
If you want, make a QUENELLE, and I’ll explain how:
How to make a quenelle (in an easy way)
To form a quenelle, you just need to use two spoons:
• Take some mixture (in this case, the ricotta) with one spoon.
• Pass it from one spoon to the other, letting the mixture slide back and forth.
• After a couple of passes, it will form a smooth oval shape, similar to a small, elegant oblong meatball.
• Gently place it on the plate or the eggplant slice.
👩🍳 Tip: if you want a more precise quenelle, lightly wet the spoons with water or oil, and it will be very simple to place it on the plate!
Extra Tip… turmeric is a spice with many benefits, but always remember to combine it with pepper, a combination often used to enhance the beneficial effects of both, like antioxidant, anti-inflammatory, and digestive actions.
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Always on the TOPIC OF EGGPLANT RECIPES, here is a rich collection of easy and super good preparations:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 slices eggplants
- 8.82 oz cow's milk ricotta (for making firm quenelles)
- 1 pinch turmeric powder (excellent natural anti-inflammatory combined with pepper)
- 1 tsp Genoese 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 prepare them, and they are a success!
Place the ricotta in a bowl and season it with salt, pepper, and turmeric, mixing until you get a thick cream.
Grill the round eggplant slices on a hot grill or in an air fryer for a few minutes on each side.
Place a generous spoonful of seasoned ricotta on each slice, perhaps making a quenelle, and I explained above how to make it easily!
Then add the washed and dried cherry tomatoes cut in half.
Finish with a touch of Genoese pesto, a drizzle of extra virgin olive oil, and, if you like, a basil leaf that adds color and fits perfectly, and we’re ready to enjoy them!
Enjoy your meal and happy cooking! Annalisa
Storage
Store the ready eggplants in the refrigerator for a maximum of 24 hours, well covered. I recommend assembling them with ricotta cream and other ingredients just before serving to keep the ricotta nice and firm.
