Go Back
–+ servings
Gegrillte Auberginenhälfte mit dunklem Tomaten-Ragù und weißen Ricotta-Klecksen, frische Basilikumblätter, dahinter eine Flasche Claymore You'll Never Walk Alone GSM und ein Rotweinglas

Grilled Eggplant with Tomato Ragù & Ricotta

Grill the eggplants on the grill or in a grill pan until they develop a smoky depth, served with a slowly simmered tomato ragù with garlic and oregano—and fresh ricotta on top. The quintessential late-summer dish, ready in 45 minutes. Pair it with the Claymore “You’ll Never Walk Alone” GSM 2022 from the Clare Valley: notes of cherry, spice, and earth from 80-year-old bush vines.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Mediterranean cuisine, Vegetarian
Cuisine Seasonal
Servings 2 people
Calories 420 kcal

Equipment

  • Grillpfanne oder Außengrill
  • Mittlerer Topf für das Ragù
  • Scharfes Messer

Ingredients
  

FOR THE GRILLED EGGPLANTS:

  • 2 medium-sized eggplants cut in half lengthwise
  • 3 EL Extra Virgin Olive Oil
  • sea salt freshly ground black pepper
  • 1 garlic clove halved (for rubbing in)

FOR THE TOMATO RAGÙ:

  • 400 g San Marzano tomatoes 1 can or 600 g ripe beefsteak tomatoes, peeled and diced
  • 3 garlic cloves finely chopped
  • 3 EL Extra Virgin Olive Oil
  • 1 teaspoon of dried oregano
  • ½ teaspoon of chili flakes
  • 1 A shot of red wine e.g., the Claymore GSM
  • sea salt black pepper
  • 1 tablespoons of sugar if necessary, when tomatoes are very acidic

FOR SERVING:

  • 150 g fresh ricotta
  • Fresh basil leaves
  • Extra virgin olive oil
  • Fleur de Sel
  • Optional: toasted pine nuts grated Parmesan

Instructions
 

TOMATO RAGÙ:

  • Heat the olive oil in a pot over medium heat.
  • Sauté the garlic in it for 1–2 minutes until translucent—do not brown it.
  • Add the tomatoes, oregano, and chili flakes.
  • Pour in the red wine and bring to a brief boil.
  • Simmer over low to medium heat for 20–25 minutes, until the ragù thickens and darkens.
  • Season to taste with salt, pepper, and a pinch of sugar if needed.
  • Keep warm.

GRILLING EGGPLANTS:

  • Score the cut surfaces of the eggplant halves in a diamond pattern—deeply, but without cutting through the skin.
  • Rub it vigorously with the halved garlic clove.
  • Brush generously with olive oil, then season with salt and pepper.
  • Heat a grill pan or grill to the highest heat.
  • Grill the eggplants, cut side down, for 8–10 minutes—they should develop dark grill marks and become soft.
  • Flip it over and grill for another 5 minutes on the skin side.

SERVE:

  • Place the grilled eggplant halves on plates, cut side up.
  • Spread the tomato ragù generously over the top—it should fill the slits and run down the sides.
  • Place large dollops of ricotta on top of the ragù.
  • Top with fresh basil leaves and, if desired, pine nuts.
  • Drizzle with olive oil and finish with Fleur de Sel.
  • Serve the Claymore GSM at 16–18 °C.
  • SIDE DISHES:
  • Toasted white bread or ciabatta for dipping
  • Couscous with Lemon and Cilantro

Nutrition

Calories: 420kcalCarbohydrates: 22gProtein: 14gFat: 30g
Keyword Aubergine gegrillt, Australia, Clare Valley, Claymore, Grenache, GSM, Late Summer, Ricotta, Tomato Ragù, Vegetarian
Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat