Grilled Eggplant with Ricotta SalataThis fruit (yes, eggplant is a fruit!) and cousin to the tomato is big, bold, and great for the grill. Eggplant is satisfying enough to stand in for your burger or stand alone as a Mediterranean-inspired side dish that’s not only easy but sure to impress.

Total Time: 22 min.

Prep Time: 15 min.

Cook Time: 7 min.


  • 2 tablespoon(s) extra virgin olive oil
  • 2 teaspoon(s) fresh oregano leaves
  • 2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
  • Nonstick cooking spray
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) coarsely ground pepper
  • 1 ounce(s) (1/4 cup) ricotta salata or feta cheese, crumbled
  • 2 plum tomatoes, cut into 1/2-inch dice
  • Lemon wedges
  • Oregano sprigs, for garnish


  1. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
  2. Meanwhile, in small saucepan, heat oil over medium heat until hot but not smoking. Remove saucepan from heat; add 2 teaspoons oregano. Let steep until ready to serve.
  3. Lightly spray both sides of eggplant slices with nonstick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to 10 minutes or until tender and browned, turning over once.
  4. Transfer eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges. Garnish with oregano sprigs.

Nutritional Information:

(per serving)

  • Calories 85
  • Total Fat 5g
  • Saturated Fat 1g
  • Cholesterol 3mg
  • Sodium 210mg
  • Total Carbohydrate 10g
  • Dietary Fiber 4g
  • Sugars —
  • Protein 2g
  • Calcium —


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