Grilled Eggplant with Lemon Ricotta

Grilled Eggplant with Lemon Ricotta

With it being the peak of Eggplant Season it is the perfect time to give this recipe a try! The refreshing flavors of Lemon and Basil make this a yummy refreshing meal.

  • Servings: 4
  • Difficulty: easy
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2 Tablespoons Olive Oil

4 Small or 2 Large Eggplants, Sliced into 1/4 -Inch Rounds

16 Ounces Ricotta

½ Cup Grated Parmesan

1 Lemon, Juiced and Zested

½ Teaspoon Salt, to Taste

Black Pepper, to Taste

Fresh Basil, for Garnish

Red Pepper Flakes, for Garnish


  1. Generously salt each slice of Eggplant in a colander. Let them sit for about 15 minutes to draw out the moisture. Wipe each of the slices with a clean dish towel to remove the salt and moisture.
  2. Preheat the oven to 425°F.
  3. Arrange the Eggplant on a baking sheet and brush with olive oil. Roast for 20 minutes, until golden and softened.
  4. In a mixing bowl, whisk together the ricotta, parmesan, lemon zest, salt, and pepper, until light and fluffy.
  5. Spread the ricotta mixture on a serving plate, top with Eggplant, and garnish with fresh Basil and Red Pepper Flakes.



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