Grilled Eggplant Ratatouille with Fresh Cheese and Arugula
Ratatouille, the classic Provençal stewed vegetable dish, is a testament to the simple beauty of summer produce. This recipe for Grilled Eggplant Ratatouille offers a fresh and vibrant take on the traditional dish. By grilling the eggplant, we add a smoky depth and a beautiful charred flavor that elevates the entire meal. Paired with a rustic, chunky tomato sauce and finished with a creamy dollop of fresh cheese and peppery arugula, this dish is a celebration of texture and taste. It’s elegant enough for a dinner party, yet simple enough to be a light and healthy weeknight meal.
Why I love This Recipe
I’m a big fan of recipes that use seasonal ingredients to their fullest potential, and this dish does exactly that. The grilling step is what truly sets it apart for me. The smoky flavor of the eggplant provides a perfect contrast to the bright, sweet-and-savory tomato sauce. I love how the warm vegetables, which feel hearty and comforting, are balanced by the cool, fresh ricotta or burrata. The addition of peppery arugula adds a fantastic bite and a beautiful visual element. It’s a dish that feels sophisticated without being complicated, and it’s a perfect way to showcase the bounty of the summer garden. This recipe proves that you don’t need a lot of fancy techniques to create something truly delicious.
Ingredients
For the Grilled Eggplant:
- 2 medium eggplants, sliced into 1/2-inch rounds
- Olive oil, for brushing
- Salt and pepper, to taste
For the Chunky Tomato Sauce:
- 2 tablespoons olive oil
- 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
- A pinch of red pepper flakes (optional)
- A splash of balsamic vinegar (optional, for depth)
For Assembly:
- Fresh ricotta or burrata cheese (about 1/2 cup)
- A handful of fresh arugula
- Fresh basil leaves (optional)
- Extra virgin olive oil, for drizzling
- Crusty bread, for serving
Swaps and Notes
- Eggplant: Choosing firm, fresh eggplants is key. You can also use other vegetables on the grill, such as zucchini or yellow squash, to add variety.
- Tomato Sauce: The beauty of this sauce is its rustic, chunky texture. If you prefer a smoother sauce, you can use canned diced tomatoes and blend them briefly with an immersion blender. Other vegetables like yellow bell peppers or even a handful of spinach can be added. The balsamic vinegar is an optional but highly recommended ingredient as it adds a fantastic depth of flavor and a touch of sweetness to the sauce.
- Cheese: Fresh ricotta cheese provides a light, creamy element that melts beautifully into the warm vegetables. Burrata is an even more luxurious option, offering a rich, gooey center. For a different flavor, you could use crumbled feta or goat cheese for a tangy, salty contrast.
- Herbs: Fresh herbs, like thyme and basil, make a huge difference in the final flavor. If you only have dried herbs, they will work, but use half the amount and add them earlier in the cooking process.
- Grilling: If you don’t have an outdoor grill, you can use a grill pan on the stovetop or even roast the eggplant in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway.
List of Steps for the Recipe
- Prepare and Grill the Eggplant: Slice the eggplants and place them on a paper towel-lined baking sheet. Sprinkle with salt and let them sit for about 15-20 minutes. This draws out excess moisture, preventing the eggplant from becoming soggy. Pat the slices dry with a paper towel. Brush both sides of each eggplant round with olive oil and season with pepper. Grill over medium-high heat for 3-4 minutes per side, or until tender and marked with grill lines. Set aside.
- Make the Tomato Sauce: While the eggplant is grilling, heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Vegetables and Seasoning: Stir in the diced zucchini and red bell pepper. Cook for 5-7 minutes until they begin to soften. Add the diced tomatoes, dried oregano, and fresh thyme leaves. Season with salt and pepper, and add a pinch of red pepper flakes if desired.
- Simmer the Sauce: Bring the sauce to a gentle simmer, stirring occasionally, and cook for about 15-20 minutes, or until the vegetables are tender and the sauce has thickened slightly. Taste and adjust seasoning as needed, and add a splash of balsamic vinegar for extra depth.
- Assembly: Arrange the grilled eggplant slices on a large platter or in individual bowls. Spoon the warm tomato sauce generously over the eggplant.
- Finishing Touches: Dollop the fresh ricotta or burrata cheese over the top of the ratatouille. Garnish with a handful of fresh arugula and fresh basil leaves. Drizzle with a little extra virgin olive oil for a final touch of richness.
- Serve: Serve immediately while the ratatouille is still warm, accompanied by crusty bread for dipping.
Tips for Success
- Salt the Eggplant: This step is crucial for flavor and texture. It removes bitterness and prevents the eggplant from soaking up too much oil, resulting in a firm, well-cooked piece.
- Don’t Overcrowd the Grill: Grill the eggplant in batches if necessary. Overcrowding will cause the eggplant to steam instead of grill, and you’ll miss out on those perfect grill marks and smoky flavor.
- Use Ripe Tomatoes: Ripe, juicy tomatoes will give you the best-tasting sauce. If using canned tomatoes, look for fire-roasted diced tomatoes for a similar smoky flavor.
- Serve Immediately: This dish is best enjoyed right after assembly. The contrast between the warm ratatouille and the cool cheese and arugula is what makes it so special.
Serving Suggestions and Pairings
This dish is incredibly versatile. It can be served as a vibrant vegetarian main course or a stunning side dish. It pairs beautifully with grilled chicken, fish, or even a simple steak. The crusty bread is a must-have for sopping up every bit of the delicious sauce.
For a drink pairing, a light-bodied red wine like a Pinot Noir or a crisp rosé would complement the fresh, savory flavors of the ratatouille. For a non-alcoholic option, a sparkling water with a squeeze of lemon and a sprig of mint would be very refreshing.
Nutritional Information
(Please note that this is an estimate and will vary based on specific brands and portion sizes)
This grilled ratatouille is a healthy, vegetable-forward dish. It’s rich in fiber, vitamins (A and C from the tomatoes and bell peppers), and antioxidants. The olive oil provides healthy monounsaturated fats. The fresh cheese adds protein and calcium. It’s a great choice for a balanced and nourishing meal.
Storage and Leftover Tips
For best results, store the grilled eggplant and the tomato sauce in separate airtight containers in the refrigerator for up to 3 days. When you’re ready to eat, gently reheat the sauce and eggplant on the stovetop or in the microwave, then assemble the dish fresh with the cheese and arugula. This will ensure the best texture and flavor.
Final Thoughts
This Grilled Eggplant Ratatouille is a simple recipe that feels like a labor of love. It’s a perfect dish for celebrating the flavors of summer and a great way to bring a little bit of French countryside elegance to your table. I hope you enjoy the smoky, savory, and fresh flavors as much as I do. Let me know in the comments if you’ve tried this recipe and how you made it your own!
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