Baked Eggplant

1. 1

   2 small eggplants, halved

2. 2

   75g baby spinach leaves

3. 3

   1/2 teaspoon cracked black pepper

4. 4

   extra virgin olive oil, for drizzling

5. 5

   tomato chutney, to serve

6. 6

   Method

7. 7

   Preheat oven grill to high. Place eggplant on a tray and spray well with oil spray. Place under grill and cook for 10-12 minutes or until tender. Remove, cover and keep warm.

8. 8

   Toast bread slices until golden. Meanwhile, mix ricotta with cracked pepper. 3. Arrange spinach leaves and toasted bread on serving plates. Top each with an eggplant half, a drizzle of oil, a spoonful of chutney and some ricotta mixture. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.