Grilled Eggplant with Fresh Oregano and Ricotta Salata

Fresh oregano, plum tomatoes, and crumbled ricotta salata cheese play off of the smoky flavors of grilled eggplant. Serve as a side with grilled chicken or fish or as a satisfying vegetarian main entrée.

PREP: 15 minutes GRILL: 7 to 10 minutes

MAKES: 8 side-dish or 4 main-dish servings

2 tablespoons extra-virgin olive oil

2 teaspoons fresh oregano leaves

2 medium-large eggplants (about 1 ½ pounds
each), cut lengthwise into ½ -inch-thick slices

nonstick cooking spray

½ teaspoon salt

¼ teaspoon coarsely ground pepper

1 ounce ricotta salata or feta cheese,
crumbled (¼ cup)

2 plum tomatoes, cut into ½ -inch dice

lemon wedges

oregano sprigs for garnish

1. Prepare outdoor 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 oregano leaves. Let steep until ready to serve.

3. Lightly spray both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook until tender and browned, 7 to 10 minutes, 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.

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EACH SERVING: About 85 calories, 2g protein, 10g carbohydrate, 5g total fat (1g saturated), 3mg cholesterol, 210mg sodium

THE INCRENCREDIBLE, EDIBLE EGGPLANT

Late summer is peak season for this vegetable, which can show up in a variety of shapes and sizes. With its mild flavor and meaty texture, eggplant is great for use in vegetarian dishes. Here are some tips for getting the most out of this vegetable:

box Look for eggplant that feels heavy for its size with smooth skin and no cuts or bruises.

box Use within several days of purchase, and store in your refrigerator’s crisper drawer.

box Often recipes call for salting to remove excess moisture, reduce bitterness, or prevent eggplant from absorbing too much oil when frying, but it’s not always necessary.

box The flesh will discolor quickly, so make sure to cut it just before cooking.