(This will make anywhere from 12-18 servings)
INGREDIENTS:
2 Medium sized egg plants that are pretty wide (as wide as a hamburger)
RELISH
3 cloves of garlic minced
1 red onion (small) diced
1 sweet onion (small) diced
2 roasted tomatoes (just put them on the grill for three minutes on each side, medium heat) diced
1/4 cup olive oil
1/4 balsamic vinegar
Salt and Pepper to taste
CHEESE TOPPING
6 oz ricotta cheese
1 tablespoon soy sauce
1/2 cup grated Parmesan Cheese
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon sea salt
DIRECTIONS:
1. Mix the relish ingredients together
2. Mix the cheese topping ingredients together (really whip the ricotta in a bowl, it becomes easier to work with)
3. Cut the eggplant in rounds about 1/2 inch in width. Discard the smaller tops (you want something close to the diameter of a hamburger - a little smaller is okay)
4. Grill the eggplant 3-4 minutes on each side on medium-low heat.
5. Add the cheese topping then the relish. Serve on a plate or in a nice round roll.
