GRILLED BABY EGGPLANTS WITH FRESH RICOTTA AND FARM STAND TOMATOES

Grilled Baby Eggplants with Fresh Ricotta and Farm Stand Tomatoes image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 9

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1 pint cherry tomatoes, halved
1 garlic clove, smashed
2 sprigs fresh oregano, leaves removed and roughly chopped
1/4 cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
1 cup fresh whole-milk ricotta cheese
1 teaspoon finely grated lemon zest
4 baby eggplants, halved
1/4 cup canola oil

Steps:

Combine the tomatoes, garlic, oregano, and parsley in a large bowl and season with salt and pepper. Let sit at room temperature while you prepare the eggplant or for up to 2 hours.
Combine the ricotta and lemon zest in a small bowl and season with salt and pepper. Cover and refrigerate while you prepare the eggplant or for up to 2 hours.
Heat a grill to high or a grill pan over high heat.
Brush the eggplant on both sides with the canola oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown and caramelized, about 4 minutes. Flip the eggplant and grill until the bottom is golden brown and the eggplant is tender, about 3 minutes more.
Transfer the eggplant to a platter, cut-side up, and top each half with a large dollop of the ricotta. Spoon the tomatoes over the top and serve.