Grilled Eggplant Steaks, Whipped Ricotta + Hot Honey

(makes 4 servings)

•  1 large eggplant, sliced into 3/4-inch rounds
•  1–2 tablespoons olive oil
•  Salt, to taste
•  1 cup ricotta cheese
•  zest of 1 lemon
•  1–2 teaspoons hot honey

1. Preheat grill to medium heat.
2. Brush both sides of the eggplant rounds with olive oil and sprinkle with salt.
3. Grill 4–5 minutes per side until tender and lightly charred.
4. In a small bowl, mix ricotta and lemon zest.
5. Spread ricotta over grilled eggplant, and drizzle with honey. Serve warm.
6. Enjoy!