Grilled Eggplant and Ricotta Crostini

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 medium eggplant, cut lengthwise into 1/2-inch slices
  • Extra-virgin olive oil
  • 1/2 cup ricotta cheese
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons freshly chopped oregano leaves
  • 1/4 cup grated Parmigiano
  • Pinch crushed red pepper
  • Kosher salt
  • 1 baguette, cut into 1/2-inch slices on the bias
  • 2 garlic cloves
Directions
Watch how to make this recipe.
  • Preheat grill or broiler.

  • Brush each eggplant slice generously with olive oil and sprinkle generously with salt.

  • Place the slices on the preheated grill. Cook on both sides until the eggplant is soft and pliable and has a nice char. Remove from grill and let cool. When the eggplant is cool enough to handle, coarsely chop and reserve in a large mixing bowl. Add the ricotta, vinegar, oregano, Parmigiano and crushed red pepper and stir to combine. Season with salt and reserve.

  • While the grill is still hot, grill the slices of bread on each side. When the bread comes off the grill rub each piece with a raw garlic clove and brush lightly with olive oil.

  • Top each piece of bread with the grilled eggplant mixture.


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    This recipe is featured in:

    Healthy Snacks and Party Food