For the grilled tomato-basil relish: 1)Preheat your griddle pan on a high heat.
2)Place the tomatoes in a bowl and toss with 2 tbsps of the oil and season with salt and pepper. Place tomatoes on the griddle and griddle until charred on all sides, and just cooked through, about 10 minutes. Remove from the griddle and coarsely chop.
3)Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
For the aubergine: 1)Preheat the griddle pan on a high heat.
2)Brush aubergine slices on both sides with the oil and season with salt and pepper. Place the slices on the griddle and griddle until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue to griddle until just cooked through, 3 to 4 minutes.
3)Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
4)Place the aubergine on a large platter and top each slice with a heaping tbsp of the ricotta and a heaping tbsp of the tomato relish.