I didn’t grow up eating much eggplant, but after seeing them at farmers’ markets year after year, I have grown to love them. Their hearty texture makes them great for grilling, and this is a beautiful way to dress them up with some ricotta and garden-fresh cherry tomatoes.
1 large eggplant, unpeeled
1 cup ricotta cheese
4 ounces goat cheese, softened
3 tablespoons extra-virgin olive oil, divided
1 tablespoon balsamic vinegar
1 cup cherry tomatoes, cut into halves
¾ teaspoon salt
½ teaspoon ground black pepper
Slice the eggplant into ¼-inch slices. In a small bowl mix together the ricotta and goat cheeses. In a medium bowl stir together 1 tablespoon of the olive oil and the balsamic vinegar. Add the cherry tomatoes, and toss until they are well coated.
Heat the grill to medium-high heat. Brush the eggplant slices with the remaining 2 tablespoons oil, and sprinkle them with the salt and pepper. Grill the eggplant for 3 to 4 minutes per side, until grill marks have formed. Transfer the eggplant to a serving platter, and top each slice with a spoonful of the cheese mixture and a couple of the tomatoes. Serve immediately.
MAKES ABOUT 16 SERVINGS.