Description
This Grilled Eggplant Ratatouille with Fresh Cheese and Arugula is a vibrant, veggie-forward dish combining smoky eggplant slices with a hearty tomato-based sauce, creamy cheese, and peppery greens for a light yet satisfying meal.
Ingredients
Scale
- 2 medium eggplants, sliced into ½-inch rounds
- Olive oil, for brushing
- Salt and pepper, to taste
- 2 tbsp 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 tsp dried oregano
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper, to taste
- Fresh cheese (such as ricotta or goat cheese), for serving
- Fresh arugula, for serving
Instructions
- Preheat grill or grill pan over medium-high heat.
- Brush eggplant slices with olive oil and season with salt and pepper.
- Grill eggplant slices for 3–4 minutes per side until tender and charred. Set aside.
- In a saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add chopped onion and minced garlic. Sauté until soft and fragrant.
- Add diced tomatoes, zucchini, bell pepper, oregano, thyme, salt, and pepper.
- Simmer for 15–20 minutes until vegetables are tender and sauce thickens.
- To serve, arrange grilled eggplant on plates and top with the chunky tomato sauce.
- Finish with dollops of fresh cheese and a handful of arugula.
Notes
- Try using different cheeses like feta or burrata for variation.
- You can grill the vegetables for the sauce to add extra smoky flavor.
- This dish is great served warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg