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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Rehman Virk
[email protected]This was a delicious and easy recipe. I would definitely recommend it to others.
Alisa Rai
[email protected]This was a great recipe for a summer party. The grilled eggplant was a nice change from the usual grilled vegetables.
ily maluma
[email protected]This recipe was a hit with my family! The eggplant was tender and juicy, and the caponata was flavorful and tangy. I would definitely make this again.
Chris Phelpe
[email protected]I love eggplant and this recipe was a great way to enjoy it. The caponata was also very flavorful. I will definitely be making this again.
Bahawal News
[email protected]This was a delicious and easy recipe. I used store-bought caponata and it still turned out great. I would definitely recommend this recipe.
Roxanne Burns
[email protected]The combination of grilled eggplant, caponata, and ricotta salata was amazing! This dish was easy to make and packed with flavor. I would definitely make it again.
Omar Gayle
[email protected]This recipe was easy to follow and the results were delicious! The eggplant was perfectly cooked and the caponata was flavorful and tangy. I would definitely recommend this recipe.
MikkyTheShut
[email protected]This was a great way to use up some leftover eggplant. The grilled eggplant was smoky and flavorful, and the caponata was a great topping. I would definitely make this again.
Mahbub Mohim
[email protected]I love eggplant and this recipe did not disappoint! The caponata was also very flavorful and the ricotta salata added a nice touch. I will definitely be making this again.
Alexia Lopez
[email protected]This was a great recipe! I followed the instructions exactly and it turned out perfectly. The eggplant was tender and flavorful, and the caponata was delicious. I would definitely recommend this recipe to others.
matt the funni (matt :D)
[email protected]I wasn't sure what to expect with this recipe, but I'm so glad I tried it! The grilled eggplant added a smoky depth to the dish, and the caponata was the perfect topping. I'll definitely be making this again soon.
Devran Parilti
[email protected]This grilled eggplant caponata bruschetta was a delightful burst of flavors! The combination of smoky eggplant, tangy caponata, and creamy ricotta salata was divine. I'll definitely be making this again!