Grilled eggplant with peppered ricotta brushetta

This beautiful vegetarian starter will get your Italian feast off to a magnificent start.

Recipe «Grilled eggplant with peppered ricotta brushetta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 8 slices Italian-style bread, 300g ricotta, 2 small eggplants, halved, 75g baby spinach leaves, 1/2 tsp cracked black pepper , extra virgin olive oil, for drizzling, tomato chutney, to serve .

Ingredients:

• 8 slices Italian-style bread 
• 300g ricotta 
• 2 small eggplants, halved 
• 75g baby spinach leaves 
• 1/2 tsp cracked black pepper 
• extra virgin olive oil, for drizzling 
• tomato chutney, to serve 

Instructions

1. 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.
2. Toast bread slices until golden. Meanwhile, mix ricotta with cracked pepper. 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.