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

1. 2 small eggplants, halved
2. 75g baby spinach leaves
3. 1/2 teaspoon cracked black pepper
4. extra virgin olive oil, for drizzling
5. tomato chutney, to serve
6. Method
7. 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.
8. 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)