Print

Grilled Eggplant Salad

This Grilled Eggplant Salad is marinated, grilled, and topped with whipped ricotta, pesto, quartered tomatoes, and fresh herbs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Grilled Eggplant Salad is marinated, grilled, and topped with whipped ricotta, pesto, quartered tomatoes, and fresh herbs.

Ingredients

Scale

Eggplant Marinade

  • 1/2 Cup Mazola® Corn Oil
  • 1 Lemon, juiced
  • 1 Tablespoon Honey
  • 1 Tablespoon Fresh Parsley, chopped
  • 1 Tablespoon Fresh Basil, chopped
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper
  • 1 Eggplant

Whipped Ricotta

  • 3/4 Cup Ricotta
  • 1 Tablespoon Mazola® Corn Oil
  • 1 Tablespoon Honey

Toppings

  • 4–6 Cocktail Tomatoes, quartered or halved
  • Pesto, to taste
  • Fresh Basil*(1), to taste
  • Fresh Parsley, to taste
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. First, clean and slice the eggplant into 1/2 inch sliced disks.
  2. In a small bowl whisk together the 1/2 cup Mazola® Corn Oil, 1 juiced lemon, 1 tablespoon honey, 1 tablespoon chopped parsley, 1 tablespoon chopped basil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
  3. Place the eggplant slices in a baking dish and pour the marinade over all of the eggplant slices. Cover and refrigerate for 15-30 minutes.
  4. While the eggplant is marinating, place the 3/4 cup ricotta, 1 tablespoon Mazola Corn Oil, and 1 tablespoon honey in a food processor and blend until smooth. Set to the side.
  5. Once the eggplant has marinaded, place your cast iron grill pan over high heat.
  6. When the grill is hot turn the heat down to medium-medium/low and place the eggplant slices on the grill in a single layer. Cook for 3-5 minutes flipping the eggplant halfway through.
  7. The eggplant is done once they have charred grill marks on all sides. Repeat the grilling process until all of the eggplant slices are grilled.*(2)
  8. Place the marinated grilled eggplant on a serving dish, topped with quartered tomatoes, dollops of whipped ricotta and pesto, and sprinkled with fresh basil and fresh parsley. Add salt and pepper to taste.
  9. Serve and enjoy!

Notes

  1. I used both sweet basil and purple basil, but you can use whatever you have on hand.
  2. Cooking time will vary by the size and thickness of the eggplant.

Find it online: https://domesticallyblissful.com/grilled-eggplant-salad/

Recipe Card powered byTasty Recipes