Grilled Eggplant and Ricotta Crostini Recipe

Name: Grilled Eggplant and Ricotta Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat grill or broiler.
2
Brush each eggplant slice generously with olive oil and sprinkle generously with salt.
3
Place the slices on the preheated grill.
4
Cook on both sides until the eggplant is soft and pliable and has a nice char.
5
Remove from grill and let cool.
6
When the eggplant is cool enough to handle, coarsely chop and reserve in a large mixing bowl.
7
Add the ricotta, vinegar, oregano, Parmigiano and crushed red pepper and stir to combine.
8
Season with salt and reserve.
9
While the grill is still hot, grill the slices of bread on each side.
10
When the bread comes off the grill rub each piece with a raw garlic clove and brush lightly with olive oil.
11
Top each piece of bread with the grilled eggplant mixture.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium eggplant, cut lengthwise into 1/2-inch slices, Extra-virgin olive oil, 1/2 cup ricotta cheese, 3 tablespoons balsamic vinegar, and more.

Yes, Grilled Eggplant and Ricotta Crostini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Eggplant and Ricotta Crostini

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