This is a super quick and simple recipe to make. First you need to throw together a quick gremolata. In a small bowl add your parsley, garlic, preserved lemon, harissa, olive oil, lemon juice, salt and pepper. Mix everything together and give it a quick taste and adjust as needed. Either more oil, more lemon, more salt, more spice, whatever you want. Then place that aside and let it sit while you get your eggplant cooking.

Slice up your eggplant into roughly 1/2” (1cm) slices, brush with some oil and season with salt. Then just grill ‘em up till they’re tender and have a bit of a char to them.

And now, you are ready to plate up. Just arrange your grilled eggplant, top with a few generous spoonfuls of ricotta and a good bit of your gremolata. Eat up!