A delightful dish featuring grilled eggplant topped with a creamy ricotta and a flavorful tomato medley.
Preheat your grill to a high setting.
Ensure the grill is hot before placing the eggplant to achieve those beautiful grill marks.
Slice the eggplants into rounds and brush them lightly with olive oil.
Cut the slices evenly to ensure they cook at the same rate.
Grill the eggplant slices on both sides until they are tender and have grill marks.
Avoid overcooking the eggplant to prevent it from becoming mushy.
In a sauté pan, heat the remaining olive oil over medium heat.
Use a non-stick pan to make cleaning easier.
Add the cherry tomatoes and minced garlic to the pan and sauté until the tomatoes soften.
Stir occasionally to prevent the garlic from burning.
Stir in the capers and cook for an additional minute.
Capers add a tangy flavor, so adjust the quantity to your taste.
Arrange the grilled eggplant slices in a baking pan.
Overlap the slices slightly for a nice presentation.
Top the eggplant with the tomato mixture and dollop the ricotta cheese over it.
Spread the ricotta evenly for a creamy texture in every bite.
Place the baking pan under the grill until the ricotta starts to bubble.
Keep an eye on it to avoid over-browning.
Garnish with fresh basil leaves and serve warm.
Add the basil just before serving to keep it fresh and vibrant.
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