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.

[recipe servings=4 time=35 Minutes difficulty=easy]


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.



Leave a Reply

Your email address will not be published. Required fields are marked *