Receta de berenjena a la parrilla

Ingredientes

• 1/2 cup balsamic vinegar
• 1 large eggplant (or 2 small) (sliced into 1/2-inch thick rounds.)
• 2 tablespoons extra virgin olive oil
• salt and pepper
• 1 cup ricotta cheese
• chopped fresh basil or parsley (for serving)

Preparación

1. 1

   Place balsamic vinegar in a small saucepan. Bring to a boil over medium-low heat. Keep at a low boil, stirring often, until reduced by half in volume and thickened, about 15 minutes. Remove from heat.

2. 2

   Meanwhile, brush both sides of the eggplant rounds with olive oil and sprinkle with salt and pepper.

3. 3

   Grill the eggplant over medium heat (I used my grill pan) until it just begins to soften, 3-5 minutes per side.

4. 4

   Spoon about 2 tablespoons of ricotta cheese on top of each eggplant round. Sprinkle with chopped parsley or basil and drizzle with balsamic glaze. Serve.