Monday, July 14, 2014

Grilled Eggplant with Ricotta Salata

Another winner!  I love love love grilled eggplant, this was a nice addition to our growing list of go-to preparations.  We did make some deviations based on what we were having with subbing reduced-fat feta cheese for the ricotta salata, to make it a little more "South Beach" friendly; and leaving out the tomato. 

Grilled Eggplant with Ricotta Salata

2 tablespoon(s) extra virgin olive oil

2 teaspoon(s) fresh oregano leaves
2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
Nonstick cooking spray
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1 ounce(s) (1/4 cup) ricotta salata or feta cheese, crumbled
2 plum tomatoes, cut into 1/2-inch dice
Lemon wedges
Oregano sprigs, for garnish

1.Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.

2.Meanwhile, in small saucepan, heat oil over medium heat until hot but not smoking. Remove saucepan from heat; add 2 teaspoons oregano. Let steep until ready to serve.

3.Lightly spray both sides of eggplant slices with nonstick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to 10 minutes or until tender and browned, turning over once.
4.Transfer eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges. Garnish with oregano sprigs.

Nutritional Information

(per serving)
Calories 85 ; Total Fat 5g ;Saturated Fat 1g; Cholesterol 3mg; Sodium 210mg; Total Carbohydrate 10g; Dietary Fiber 4g; Sugars --; Protein 2g

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