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Grilled eggplant with peppered ricotta brushetta
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Elevate your Italian feast with this stunning vegetarian appetizer.
Ingredients:
- 8 slices Italian-style bread (ciabatta)
- 300g ricotta
- 2 small eggplants, halved
- 75g baby spinach leaves
- 1/2 tsp cracked black pepper
- extra virgin olive oil, for drizzling
- tomato chutney, to serve
Instructions:
- Preheat the oven grill to high. Place the eggplant on a tray and generously coat with oil spray. Grill for 10-12 minutes until tender. Cover to keep warm after removing from the oven.
- Toast bread slices until they are golden. While the bread is toasting, combine ricotta with cracked pepper. Place spinach leaves and toasted bread on serving plates, then add an eggplant half, drizzle with oil, spoon chutney on top, and finish with a dollop of the ricotta mixture. Serve promptly.
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