Grilled Eggplant Recipe

Ingredients

• 120 ml (½ cup)balsamic vinegar
• 1 large (or 2 small)aubergine, sliced into 1.25 cm (½-inch) rounds
• 30 ml (2 tablespoons)extra virgin olive oil
• to tastesalt and pepper
• 250 g (1 cup)ricotta cheese
• to tastefresh basil or parsley, chopped, for serving

Instructions

1. 1

   Reduce the vinegar

   Put the balsamic vinegar in a small saucepan and bring it to a boil over medium-low heat. Keep it at a gentle boil, stirring often, until it has reduced by half and thickened, about 15 minutes. Take the pan off the heat.

2. 2

   Season the aubergine

   While the vinegar reduces, brush both sides of the aubergine rounds with olive oil. Sprinkle with salt and pepper.

3. 3

   Grill the rounds

   Grill the aubergine over medium heat, using a grill pan if preferred, until it just starts to soften, 3–5 minutes per side.

4. 4

   Add the toppings

   Spoon about 2 tablespoons of ricotta onto each round. Scatter with chopped parsley or basil, drizzle with the balsamic glaze and serve.

What is grilled aubergine with ricotta?

This is a simple American-style starter or side built from grilled aubergine, soft ricotta, herbs and a reduced balsamic dressing. Aubergine is used in many cuisines, and grilling gives it a lightly charred surface while keeping the slices tender.

The contrast is what makes this version work: mild, creamy cheese balances the sweet-sour glaze, while fresh herbs bring a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 8g protein, 14g carbs, 15g fat.

The aubergine supplies most of the carbohydrates, while the olive oil and ricotta contribute much of the fat; ricotta also provides the main protein. Pair a serving with a lean protein and a grain or bread to make a more balanced plate.

Choosing and slicing the aubergine

Even rounds: Slice the aubergine into rounds about 1.25 cm thick so they cook at a similar rate. A large aubergine or two small ones will work.

Fresh slices: Brush the cut surfaces with oil just before grilling and season them on both sides. This helps them brown and gives the seasoning a chance to cling.

Reducing the balsamic

Gentle simmer: Keep the vinegar at a low boil over medium-low heat and stir often as it reduces. The recipe allows about 15 minutes for it to halve in volume and thicken.

Watch the consistency: It should become a glaze rather than remain watery. Take it off the heat once thickened, as it will continue to thicken as it cools.

Getting the grill texture right

Medium heat: Cook the rounds for 3–5 minutes per side, checking them as they grill. They are ready when they just begin to soften, rather than turning mushy.

Grill-pan option: A grill pan works in place of an outdoor grill. Give the pan time to heat before adding the slices so they can develop browned grill marks.

Ricotta and herb topping

Creamy finish: Add about 2 tablespoons of ricotta to each grilled round. The warm aubergine softens the cheese slightly without needing to cook it further.

Herb choice: Use chopped basil or parsley, whichever you have to hand. Add the herbs just before serving to keep their flavour fresh.

Serving the aubergine

Serve the rounds soon after topping, while the aubergine is warm and the glaze is still easy to drizzle. They work as a starter or as a side alongside a main dish.

For a more substantial plate, pair them with a grain or bread and another source of protein. Keep the glaze nearby so diners can add more if they like.

Recipe notes & tips

• Slice the aubergine evenly so the rounds finish grilling at about the same time.
• Stir the balsamic regularly as it reduces to help it thicken evenly.
• Keep the vinegar at a gentle boil rather than letting it bubble vigorously.
• Check the aubergine after 3 minutes per side and cook only until it starts to soften.
• Top the rounds just before serving so the ricotta and herbs stay distinct.

Variations

• Choose the herbs: Use basil or parsley, as in the recipe, for a fresh finish.
• Use a grill pan: Cook indoors on a grill pan when an outdoor grill is not available.
• Adjust the ricotta: Spoon on a little less or more ricotta to suit the size of the rounds.
• Serve as a side: Pair the rounds with a main dish and a grain or bread.
• Make extra glaze: Reduce another batch of balsamic separately if you want more for serving.

Common mistakes to avoid

• Uneven slices: Cut the rounds to a consistent 1.25 cm thickness so they cook evenly.
• Rushed reduction: Give the vinegar about 15 minutes over medium-low heat and stir often so it has time to thicken.
• Overcooking the aubergine: Check after 3 minutes per side and stop once the slices just begin to soften.
• Too much heat: Keep the grill at medium so the outside does not char before the rounds soften.
• Topping too early: Add the ricotta, herbs and glaze at the end so the finished rounds are ready to serve.

How to store

Store leftover grilled aubergine and toppings in an airtight container in the fridge and eat within 3 days. Reheat the aubergine gently in a pan or microwave, then add fresh ricotta, herbs and glaze; the texture is best when freshly grilled.

Frequently asked questions