Grilled Eggplant And Ricotta Crostini
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Ricotta Cheese3 tbsps
Balsamic Vinegar2 tbsps
Oregano Leaves (freshly chopped)1 cup
Parmigiano (grated)1 pinch
Crushed Red PepperDirections:
1
Watch how to make this recipe
2
Preheat grill or broiler
3
Brush each eggplant slice generously with olive oil and sprinkle generously with salt
4
Place the slices on the preheated grill
5
Cook on both sides until the eggplant is soft and pliable and has a nice char
6
Remove from grill and let cool
7
When the eggplant is cool enough to handle, coarsely chop and reserve in a large mixing bowl
8
Add the ricotta, vinegar, oregano, Parmigiano and crushed red pepper and stir to combine
9
Season with salt and reserve
10
While the grill is still hot, grill the slices of bread on each side
11
When the bread comes off the grill rub each piece with a raw garlic clove and brush lightly with olive oil
12
Top each piece of bread with the grilled eggplant mixture