Chargrilled eggplants with pesto ricotta and marinated tomatoes Recipe

Chargrilled eggplants with pesto ricotta and marinated tomatoes

Try adding dried chilli flakes to marinated tomatoes for a spicy flavour. - by Hannah Oakshott

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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

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.
Meanwhile, cut eggplants into 2cm rounds (you will need 12 slices). Brush with oil. Season with salt and pepper.
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.
Combine ricotta and pesto in a bowl. Mix well.
Arrange warm eggplants in a single layer on a platter. Spoon over ricotta mixture. Top with marinated tomatoes.