25 minutes
A delicious grilled eggplant dish topped with a garlicky walnut and basil dressing, perfect for a fresh and flavorful meal.
Fairy Tale Eggplant, Halved
0 oz
tablespoons
to taste
to taste
Walnuts, Toasted and crushed
0 oz
Garlic Clove, Finely grated
each
teaspoons
Fresh Basil Leaves, Chopped
cups
Ricotta, Optional
0 oz
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.
Comments (0)