Grilled Eggplant with Ricotta and Grilled Tomato-Basil Relish, or not.

I had every intention of making this mouth-watering educing recipe last night when BAM (not the grill exploding). The grill was leaking gas. 

Why?  Why grill gods?  You teamed up with the let's-mess-with-Christy's-plans gods again didn't you. I think you two need a break, or nap. Go talk to Angry Jeep for a bit and let me and my plans be. 

Since David really didn't want me to blow me or the house up (even though my stubbornness had us try the grill no less than 3 times before calling it a day) I had to improvise. 

Everything was already prepped for the grill, so it was either be cooked or be compost.  Ok, I wouldn't go that far.  

So I turned on the stove in the (uggghhh) 90 degree weather. 

And it was worth it. Yum! 

 

CSA Rosa Eggplant, perfect for the grill...or not grilled dish

Supposed to be char grilled.  But oh well.

Eggplant in pan. Not the grill. Argh.

Tomato Basil relish - doesn't look as appetizing in the pic.
(I wish I could take better food photos)

The Dish. Delish.

The next plan is to get the connector tube fixed. It really isn't worth blowing up everything just to grill some eggplant.Ya think? 

Good on the stove, but I bet even better on the grill.  Here is the real recipe.

Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish

Adapted from Bobby Flay, 2007

Ingredients for the grilled tomato-basil relish:
8 ripe plum tomatoes, cut in half lengthwise 5 tablespoons olive oil
Salt and freshly ground black pepper 1 small red onion, cut in half and thinly sliced
2 tablespoons balsamic vinegar 1/4 cup finely chopped fresh basil plus fresh
leaves, for garnish

Ingredients for the eggplant:
8 slices (2 medium eggplants, ends trimmed and cut crosswise into 1/2-inch thick slices)
6 tablespoons olive oil Salt and freshly ground black pepper
16 ounces ricotta 1/4 cup finely chopped fresh flat-leaf parsley

Directions for the grilled tomato-basil relish:
Heat your grill to high.
Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper.
Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about
10 minutes. Remove from the grill and coarsely chop.
Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and
basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving.
Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.

Directions for the eggplant:
Heat your grill to high.
Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices
on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue
grilling until just cooked through, 3 to 4 minutes.
Stir together the ricotta and parsley in a medium bowl and
season with salt and pepper.
Place the grilled eggplant on a large platter and top each
slice with a heaping tablespoon of the ricotta and a heaping
tablespoon of the tomato relish.