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Bruschetta with Ricotta, Grilled Eggplant, and Mint Recipe
Aug 02, 2012 @ 10:56 AM
Posted by
Daily Value: 19%
Servings: 4
High-Fiber
Vegetarian, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 388Daily Value: 19%
Servings: 4
High-Fiber
Vegetarian, Sugar-Conscious
| Fat | 20g | 31% |
| Saturated | 7g | 35% |
| Carbs | 39g | 13% |
| Fiber | 6g | 23% |
| Sugars | 3g | 0% |
| Protein | 13g | 27% |
| Cholesterol | 31mg | 10% |
| Sodium | 1038mg | 43% |
| Calcium | 189mg | 19% |
| Magnesium | 40mg | 10% |
| Potassium | 402mg | 11% |
| Iron | 2mg | 13% |
| Zinc | 1mg | 9% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 3mg | 4% |
| Thiamin (B1) | 0mg | 22% |
| Riboflavin (B2) | 0mg | 19% |
| Niacin (B3) | 3mg | 17% |
| Vitamin B6 | 0mg | 7% |
| Folic Acid (B9) | 147µg | 37% |
| Vitamin B12 | 0µg | 3% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 10% |
| Vitamin K | 13µg | 16% |
| Fatty acids, total monounsaturated | 10g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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INGREDIENTS
For the eggplant:
- 4 baby eggplants (1 pound total), ends trimmed and cut lengthwise into 4-by-1/4-inch slices
- 2 tablespoons olive oil
- Sea salt, to taste
For the bruschetta:
- 8 slices ciabatta or other light, crusty country bread, sliced about 1-inch thick
- 1 cup fresh ricotta cheese
- Sea salt and freshly ground black pepper, to taste
- Extra-virgin olive oil, for garnish
- 16 large fresh mint leaves, chiffonade, for garnish
DIRECTIONS
For the eggplant:
Preheat a gas grill on medium-high heat or prepare a charcoal grill.
Lightly brush the eggplant slices with the olive oil and lay on a baking sheet. When the grill is ready, place the slices directly on the grill and grill until grill marks appear and the slices are nicely browned, about 3-4 minutes on each side. Transfer the slices back to the baking sheet and season with salt, to taste. When the slices are cool enough to handle, cut into a ¼-inch dice, place in a bowl, and set aside.
For the bruschetta:
When ready to serve (do not prepare these ahead of time as the bread will get soggy), grill the bread slices on both sides until grill marks appear, or place under the broiler until golden brown. Top each slice with 2 tablespoons of ricotta and spread the cheese evenly over the surface of the bread.
Season with salt and pepper, to taste. Top with the diced grilled eggplant. Garnsih with olive oil and the mint chiffonade. Serve immediately.
Recipe Details
Click here to see more recipes from FoodAndStyle.com
Servings: 4Cuisine: Italian
Special Designations: Vegetarian, Kid-friendly
