Grilled Eggplant with Spicy Tomato Topping Recipe

I thought with summer coming to an end, that you would like this grilled eggplant recipe. You can not go wrong using fresh eggplant for grilled eggplant. I think you will enjoy this simple grilled eggplant, you and everyone else will fall in love with this recipe. The good think about this eggplant recipe is you can add and subtract any of the ingredients that you like. I do this all of the time. After you have tried and fallen in love with this recipe, let me know how much you like it.


2 large fresh eggplants (about 2 to 2-1/2 lbs.) ends trimmed

1 tsp. kosher salt

2-1/2 lbs. tomatoes-stemmed, seeded and finely chopped

2 tbsp. EVOO, plus more for brushing and drizzling

2 tbsp. chopped fresh mint

3 small clove garlic, minced

1 tbsp. red wine vinegar

1/8 tsp. crushed red pepper

1/8 tsp. ground cumin

A pinch cayenne

1 cup (about 6 oz.) diced ricotta salata


1. Using a vegetable peeler, remove lengthwise strips of skin from each of the eggplants at small intervals. Slice each eggplant crosswise into 1/2-inch-thick rounds (you should have about 20 to 25 rounds). Arrange the eggplant on two paper towel-lined baking sheets in a single layer. Rub the eggplant slices with the kosher salt and let stand until juices form, about 1 hour. Pat with paper towels to remove excess liquid.

2. Meanwhile, in a medium bowl, combine the tomatoes, the EVOO, mint, garlic, vinegar, crushed red pepper, cumin and cayenne; season with salt. Let stand until flavors meld, about 2 hours.

3. Preheat  a grill to medium-high heat. Brush the eggplant slices with EVOO. Working in batches, if needed, grill the eggplant until charred and tender, 4 to 6 minutes per side. Arrange on a platter in a single layer.

4. Stir the cheese into the tomato mixture. Mound onto the eggplant slices and drizzle with EVOO.

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