Grilled Eggplant with Ricotta and Tomato
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
1 large eggplant
1 cup part-skim ricotta cheese
2 medium tomatoes, diced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
Fresh basil leaves for garnish 
Instructions
Start by preheating the grill to medium-high heat.
Slice the eggplant into 1/2-inch thick rounds and place them in a colander. Sprinkle the slices generously with salt and let them sit for about 10 minutes to draw out excess moisture and bitterness.
Rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels.
In a small bowl, mix together the ricotta cheese, diced tomatoes, dried oregano, garlic powder, salt, and pepper until well combined.
Brush both sides of the eggplant slices with olive oil. Place the slices on the hot grill and cook for about 5 minutes on each side, or until they are charred and tender.
Once the eggplant slices are cooked, remove them from the grill and arrange them on a serving platter.
Spoon the ricotta and tomato mixture evenly over the grilled eggplant slices.
Garnish with fresh basil leaves before serving.
Enjoy this delicious, diabetic-friendly dish that is low in carbs and sugar!
