Baked Eggplant
- 8 slices Italian-style bread (ciabatta)
- 300g ricotta
- 2 small eggplants, halved
- 75g baby spinach leaves
- 1/2 teaspoon cracked black pepper
- extra virgin olive oil, for drizzling
- tomato chutney, to serve
- 2 small eggplants, halved
- 75g baby spinach leaves
- 1/2 teaspoon cracked black pepper
- extra virgin olive oil, for drizzling
- tomato chutney, to serve
- Method
- 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.
- 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.
italianstyle bread, ricotta, eggplants, baby spinach leaves, cracked black pepper, extra virgin olive oil, tomato chutney
Taken from www.epicurious.com/recipes/member/views/baked-eggplant-50012010 (may not work)