Smoky Eggplant with Whipped Ricotta and Pistachios

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Ingredients

1 large Italian eggplant (1 to 1 1/2 lbs)
1 Tbsp. vegetable oil
3/4 tsp kosher salt, divided
8 oz. BelGioioso Ricotta con Latte cheese
Juice from 1/4 lemon
3 oz. BelGioioso Romano cheese, grated
1/4 tsp. sumac (or lemon zest from 1/2 lemon)
1/4 cup roasted pistachios, chopped

Directions

Prepare the grill at medium-low heat (or preheat your oven to 450°F). Cut the eggplant in half lengthwise, and cover all over with vegetable oil. Sprinkle the cut sides with ½ teaspoon kosher salt. Grill the eggplant halves cut-side down for 45 minutes (or cut-side up in the oven), until well browned and softened; the eggplant should be easily pierced with a knife.

While the eggplant is grilling, whip the Ricotta with a hand mixer for 2 minutes, until light and fluffy (almost like whipped cream). Add in the lemon juice and ¼ teaspoon salt, and mix to combine. Set aside.

Once the eggplant is cool enough to handle, cut it into ½-inch slices.

To serve, spoon the whipped Ricotta on a large serving platter and spread it around with the back of a spoon, then sprinkle with the grated Romano cheese. Top with eggplant slices. Sprinkle with sumac and chopped pistachios, and enjoy.