Grilled Eggplant Dressed with Garlicky Walnuts and Lots of Basil

I thought I liked eggplant, then I met Fairy Tale eggplant. They are smaller, which means that not only are they adorable but also that they have less water and fewer seeds (less mush, less bitter!). And the name! I mean, come on. If you cannot find them, use the smallest globe eggplant you can find (no need to salt either of them; for more on that, see this page). While, yes, this recipe is called grilled eggplant, you can certainly roast them and dress them all the same (see Note). At the risk of offering too many variations, I should also mention that this recipe works astonishingly well with cauliflower (grilled or roasted).

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a grill to medium-high.

Step 2

Toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Grill the eggplant, turning it occasionally, until it’s lightly charred and totally tender, about 5 minutes per side.

Step 3

Meanwhile, combine the walnuts, garlic, red pepper flakes, chopped basil, and the remaining 3 tablespoons olive oil; season with salt and pepper. Spoon some ricotta, if using, onto the bottom of a serving plate and top with the grilled eggplant, the walnut mixture, and the whole basil leaves.

Step 4

NOTE: You can also do this in an oven. No, they won’t be grilled (duh), but the dish will be delicious. Roast them in a preheated 450°F oven until deeply browned and totally tender, 15 to 20 minutes. Proceed!

Step 5

DO AHEAD: The garlicky walnut mixture can be made 5 days ahead and refrigerated. Bring to room temperature before using.