Grilled Eggplant and Ricotta Crostini

4.4(13)

by Anne Burrell·published 2015-05-24

Appetizer

Servings

(6–8)

Total time

—

Calories / serving

252 kcal

Ingredients (10)

serves

Instructions (5 steps)

01Preheat grill or broiler.
02Brush each eggplant slice generously with olive oil and sprinkle generously with salt.
03Place 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.

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Not rich — missing servings, total time, or calories.