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  1. Home
  2. vegetable recipe

Chargrilled eggplants with pesto ricotta and marinated tomatoes

Try adding dried chilli flakes to marinated tomatoes for a spicy flavour. - by Hannah Oakshott
  • 10 Jan 2018
Chargrilled eggplants with pesto ricotta and marinated tomatoes
Cook: 43 Minutes - easy - Serves 6 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - paleo - pregnancy-safe - raw food
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Try adding dried chilli flakes to marinated tomatoes for a spicy flavour.

Ingredients

2 x 350 g eggplants, trimmed

¼ cup olive oil

250 g fresh ricotta

⅓ cup fresh basil pesto

Marinated tomatoes

2 Tbsp olive oil

2 Tbsp red wine vinegar

1 clove garlic, crushed

1 tsp caster sugar

2 x 350 g punnets tomato medley, halved

2 spring onions, thinly sliced

½ cup chopped fresh parsley

salt and pepper to taste

Method

  1. To make marinated tomatoes, whisk oil, vinegar, garlic and sugar in a large bowl until combined. Add tomatoes. Toss to coat. Refrigerate, covered, for 1 hour. Stir in onions and parsley. Season with salt and pepper.
  2. Meanwhile, cut eggplants into 2cm rounds (you will need 12 slices). Brush with oil. Season with salt and pepper.
  3. Heat a lightly oiled, large, barbecue grill plate over a medium heat. Add eggplants. Cook, for 3 to 4 minutes on each side, or until charred and tender. Remove.
  4. Combine ricotta and pesto in a bowl. Mix well.
  5. Arrange warm eggplants in a single layer on a platter. Spoon over ricotta mixture. Top with marinated tomatoes.

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