Eggplant Bruschetta with Ricotta Cheese

We are continuously looking for ways to tweak classic recipes to create something interesting. Browsing through other food blogs is probably the best way to get to those ideas. This time we were looking for something to do with eggplant but beyond the eggplant parmigiana we have cooked earlier. 

We saw this recipe somewhere and decided to adapt it our taste and available ingredients. This recipe replaces garlic bread in the original bruschetta recipe with eggplant slices and we further added ricotta cheese to add a different flavor than the normal cheddar cheese. It’s a deceptively yummy appetizer!

Eggplant – 1 large, cut in medium-thick slices
Ricotta/feta cheese – 100 gm
Tomatoes – 3, chopped
Dried Oregano – 1 tsp
Dried Basil – 1 tsp
Garil - 1 clove
Salt and Pepper to taste
Maida – 2 tbsp
Egg - 1
Olive oil – 3 tsp

1. Sprinkle salt on eggplant slices (rock or sea salt works faster than normal salt) and leave them for 30 mins to sweat.

2. In the meantime, prepare the topping of the bruschetta. In a microwave safe bowl, take the chopped tomatoes and add the oregano, basil, minced garlic, salt and pepper, and 1 tsp olive oil.(Extra virgin is best here). Heat the tomatoes for only 30 seconds in the microwave so they become a bit soft.

3. Now take the eggplant slices, and dry them on a paper towel.

4. Take flour in a flat bowl, and egg, lightly beaten in another flat bowl. Dip the eggplant slices in the egg, then coat them with the flour on both sides. Pan-fry the eggplant slices using the remaining 2 tsp olive oil for about 5 minutes. Don’t overdo, else they will lose their shape.

5. Next, line up the half-done eggplant slices in a large baking dish, and bake on high for about 10-15 minutes, checking in between to ensure they don't burn. Take out when done, and let the eggplant slices cool for about 10 minutes.

6. Now assemble the dish. Take the baked eggplant slices; spread ricotta cheese uniformly on one side, and top with the tomato mixture.

7. Garnish with fresh basil leaves and serve immediately.



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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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