GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA
Provided by Bobby Flay
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a grill to medium-high heat.
- Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
- Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
- Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.
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mohamad ishaq tailor
[email protected]This recipe is too complicated. I don't have time to grill the eggplant and make the caponata.
Darien McMillon
[email protected]I followed the recipe exactly, but my bruschetta didn't turn out as flavorful as I had hoped. I think I'll try adding more caponata next time.
Brandon Bethea
[email protected]I'm not a big fan of eggplant, but I really enjoyed this bruschetta. The caponata and ricotta salata really helped to balance out the flavor of the eggplant.
CAROL “Mamadukes” Camp
[email protected]This bruschetta is a delicious and healthy way to enjoy eggplant. It's also a great way to get your kids to eat their vegetables.
Aon Raza
[email protected]This is a great recipe for a summer party or potluck. It's easy to make ahead of time, and it's always a crowd-pleaser.
Okuhle Hlatshwayo
[email protected]I love that this recipe is so versatile. You can use any type of bread you like for the bruschetta, and you can also add other toppings, such as fresh herbs or crumbled bacon.
Joshua Doherty
[email protected]The ricotta salata adds a nice salty touch to this dish. It's the perfect finishing touch.
Ssembiito Julius
[email protected]The caponata is the perfect topping for this bruschetta. It's sweet, tangy, and has just the right amount of crunch.
TAYLOR MCDONNELL
[email protected]The grilled eggplant in this bruschetta is amazing! It's so smoky and tender.
Innocent Simasiku
[email protected]I was pleasantly surprised by how flavorful this dish was. The combination of eggplant, caponata, and ricotta salata is perfect.
Munaza Mubeen
[email protected]This bruschetta is a great way to use up leftover eggplant. It's also a delicious and easy appetizer or snack.
Pradeep Budathoki
[email protected]I've made this Grilled Eggplant Caponata Bruschetta with Ricotta Salata several times now, and it's always a hit! The flavors are incredible, and the combination of textures is perfect. The grilled eggplant is smoky and tender, the caponata is sweet