Grilled Eggplant Dressed with Garlicky Walnuts and Lots of Basil

1. Grill the Eggplant

Toss the halved eggplants in 3 tablespoons of olive oil, ensuring each piece is well-coated. Season with kosher salt and freshly ground black pepper to taste. Grill the eggplants over medium heat for about 10 minutes, until they have a nice char and are tender but not mushy.

2. Prepare the Walnut Mixture

In a mixing bowl, combine the toasted and crushed walnuts with the finely grated garlic clove, a pinch of crushed red pepper flakes, and the freshly chopped basil leaves. Drizzle in the remaining 3 tablespoons of olive oil, stirring until well incorporated.

3. Assemble the Dish

If using ricotta, spread a layer on the serving plate. Arrange the grilled eggplants on top, then generously spoon the walnut mixture over them. Finish by scattering a cup of whole basil leaves over the dish.