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Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta (Bruschetta Calabrese)
5 min prep time
10 min cook time
4servings
Recipe by
Amy Riolo
Source
The Italian Diabetes Cookbook
Photo by
Renee Comet
How to Make Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta (Bruschetta Calabrese)
Author Amy Riolo says, "The popular Italian poet Gabriele D’Annunzio once described the view of the sea from Reggio Calabria as 'the most beautiful kilometer in Italy.' Known as the ancestral homeland to 20% of the Italian-American population, the southern Italian region was once home to powerful Greek and Byzantine colonies like the city of Crotone, where Pythagoras once formed a secret society of intellectuals. This recipe is popular in Calabria because it incorporates eggplant and ricotta—two widely celebrated ingredients—on their beloved country-style bread."
5 min prep time
10 min cook time
4servings
1 slice bread, 2 tablespoons ricotta, and approximately 1/3 cup eggplant
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Step-By-Step Instructions:
- Preheat broiler to high or grill to medium-high.
- Lightly brush the eggplant slices with 1 tablespoon olive oil and set on a baking sheet. When the grill is ready, use tongs to place slices directly on the grill and cook each side until grill marks appear and slices are nicely browned, 3–4 minutes per side. Or, if broiling, place baking sheet directly under broiler, and broil each side until golden, 1–2 minutes per side.
- Remove baking sheet from oven or, if grilling, use tongs to transfer eggplant back to the baking sheet, and sprinkle with about half the salt. When slices are cool enough to handle, cut into 1/4-inch cubes, place in a bowl, and set aside.
- When ready to serve (do not prepare these ahead of time or the bread will get soggy), grill the bread slices on both sides until grill marks appear, or place under the broiler until golden brown. Slather each piece evenly with 2 tablespoons. ricotta. Sprinkle with remaining salt and the pepper. Top with the chopped eggplant. Drizzle with remaining 1 tablespoon. olive oil and garnish with mint. Serve immediately.
Nutrition facts
4 Servings
-
Serving Size
1 slice bread, 2 tablespoons ricotta, and approximately 1/3 cup eggplant
- Amount per serving Calories 150
-
Total Fat
10g
- Saturated Fat 2.6g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 170mg
-
Total Carbohydrate
11g
- Dietary Fiber 3g
- Total Sugars 2g
- Added Sugars 0g
- Protein 5g
- Potassium 225mg
- Phosphorous 85mg
Ingredients
baby eggplants (1/2 pound total), ends trimmed and cut lengthwise into 4 × 1/4-inch slices
2
good-quality extra virgin olive oil (preferably Calabrian; see Where to Buy Guide), divided
2 tbsp
unrefined sea salt, divided
1/8 tsp
ciabatta or other light, crusty, country bread
4 (1/2-inch) slices
ricotta cheese, divided
1/2 cup
freshly ground black pepper
1/4 tsp
finely chopped fresh mint
1/4 cup
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