Description
Grilled Eggplant Ratatouille with Fresh Cheese and Arugula is a vibrant and flavorful Mediterranean dish featuring smoky grilled eggplant slices topped with a chunky, herbed tomato sauce, fresh cheese, and peppery arugula. Perfect as a light main or a colorful side.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- Olive oil, for brushing
- Salt and pepper, to taste
- 2 tablespoons olive oil (for sauce)
- 4 ripe tomatoes, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- Fresh cheese (such as ricotta or feta), for serving
- Arugula, for garnish
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Brush both sides of eggplant slices with olive oil and season with salt and pepper.
- Grill eggplant slices for about 4-5 minutes per side until tender and grill marks appear. Set aside.
- In a skillet, heat 2 tablespoons olive oil over medium heat.
- Add chopped onion and garlic; sauté until softened and fragrant.
- Add diced tomatoes, zucchini, red bell pepper, oregano, thyme, salt, and pepper.
- Simmer the sauce for 15-20 minutes until vegetables are tender and flavors meld.
- To serve, layer grilled eggplant on a platter, spoon chunky tomato sauce over the top.
- Add dollops of fresh cheese and garnish with fresh arugula leaves.
- Serve warm or at room temperature.
Notes
- Use fresh, ripe tomatoes for the best sauce flavor.
- Fresh herbs enhance the taste but dried herbs can be used as a substitute.
- Try different fresh cheeses like burrata or goat cheese for variety.
- This dish pairs well with crusty bread or as a side to grilled meats.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg