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Grilled Eggplant and Ricotta Crostini


  • 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. 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.

  • 4.

    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.

  • 5.

    Top each piece of bread with the grilled eggplant mixture.

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