Grilling turns the rather spongy, bland eggplant into something utterly succulent. Made with firm-fleshed, freshly picked eggplant, these bruschetta, although simple, are loaded with flavor. A few simple ingredients becoming gorgeous mouthfuls… my favorite way to cook summer fare.
See all bruschetta recipes.
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.
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.