Ingredients
8 slices Italian-style bread (ciabatta)
300g ricotta
2 small eggplants, halved
75g baby spinach leaves
1/2 teaspoon cracked black pepper
extra virgin olive oil, for drizzling
tomato chutney, to serve
Preparation
2 small eggplants, halved 75g baby spinach leaves 1/2 teaspoon cracked black pepper extra virgin olive oil, for drizzling tomato chutney, to serve Method 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. Toast bread slices until golden. Meanwhile, mix ricotta with cracked pepper. 3. 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.
