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The authority on gluten-free living.

Grilled Balsamic Eggplant with Herbed Ricotta Spread

Grilled Balsamic Eggplant with Herbed Ricotta Spread

Four large portabella mushroom caps would work well instead of eggplant in this recipe. Either way, it is a light, flavorful, vegetarian, summer meal.

This recipe is: Corn-Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free, Vegetarian

Yields: 4 servings

Total Time: 25 mins

Prep Time: 10 mins


Ingredients
  • 3 tablespoons olive oil
  • 4 teaspoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 eggplants, medium sized, slice in half lengthwise
  • 1 cup ricotta
  • ¼ cup shredded Parmesan cheese
  • ¼ cup roasted red pepper, diced
  • 2 tablespoons fresh basil, thinly sliced, divided
  • 1 teaspoon olive oil
  • ½ teaspoon lemon juice
  • ¼ teaspoon lemon zest
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon salt, more to taste



Directions
  1. Preheat grill to medium heat. In a small bowl combine olive oil, balsamic vinegar, salt and pepper.
  2. Cut the rounded side of the eggplant into slices so they will lay flat on the grill. Brush all cut sides of eggplant slices with the balsamic mixture.
  3. Place eggplant directly on grill over medium heat. Cook 10 to 12 minutes, flipping once, until eggplant begins to soften but before it looses shape.
  4. While eggplant is cooking, in a mixing bowl make the ricotta spread by combining ricotta, Parmesan cheese, roasted red pepper, basil, olive oil, lemon juice, zest, onion powder, pepper, red pepper flakes and salt.
  5. When eggplant is cooked, remove from grill and spread ¼ cup of ricotta mix over each slice of eggplant. Garnish with additional basil before serving.

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