Peas, please.
5 Tbsp. extra-virgin olive oil, divided, plus more for grill and drizzling1 1/2 tsp. freshly ground black pepper, divided, plus more1/2 lb. sugar snap peas, strings removedWhisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside.
While steak rests, toss eggplant with 2 Tbsp. oil; season with 1/2 tsp. kosher salt and 1/2 tsp. pepper. Grill eggplant, turning often, until skin is lightly charred and flesh is softened, about 5 minutes.
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