Eggplant Crostini
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 308
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 23
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 20
- Cholesterol
- 55
- Sodium
- 730
- Total: 2 hr
- Active: 15 min
Ingredients
2 eggplants
1 head garlic
2 cups ricotta cheese
3/4 cup grated Parmesan
Zest of 1 lemon
1 teaspoon lemon juice
2 teaspoons chopped oregano
Kosher salt and freshly ground pepper
Grilled bread, for serving
Directions
- Preheat the oven to 350 degrees F.
- Place the eggplant and garlic on a baking sheet and roast until tender, about 45 minutes. Let cool. Halve the eggplants and scrape the flesh into a bowl; discard the peel.
- Squeeze the softened garlic cloves into the bowl. Stir in the ricotta, Parmesan, lemon zest, lemon juice and oregano. Season with salt and pepper. Spread on grilled bread and serve.