Grilled Eggplant and Ricotta Crostini
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 252
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 11
- Cholesterol
- 15
- Sodium
- 420
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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
- 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.