Bruschetta with parsley, roasted tomato, tapenade, cauliflower and parmigiano with Grilled bread.

Yields 8 portions

Ingredients

  • 3 lb eggplant, peeled, cut into 1/2-in cubes
  • 2 teaspoons kosher salt, plus as needed
  • 3/4 cups minced onions
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided use
  • 1/2 cup (2 stalks) small-dice celery
  • 1 1/2 cups tomato purée
  • 1/2 cup pitted green olives, diced
  • 1/4 cup capers, rinsed and drained
  • 1/4 cup sugar
  • 1/4 cup white wine vinegar
  • Ground black pepper, as needed
  • 16 baguette slices, cut on the bias 1/4-inch thick
  • 1 cup crumbled ricotta salata cheese

Directions

  1. Toss the eggplant with the salt and allow to sit for 30 minutes.
  2. Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add onions and cook until tender, 2 to 3 minutes. Add the celery and continue to cook until tender, 2 to 3 minutes. Add the tomato purée, and increase the heat to medium-high and bring the mixture to a boil. Add the olives, capers, sugar, and vinegar. Transfer to a bowl and wipe out the pan.
  3. Squeeze the eggplant cubes to remove any excess water. Rinse, and pat dry with paper towels.
  4. In the reserved pan, heat the remaining 1/4 cup oil and cook the eggplant over high heat, working in batches, if needed to prevent overcrowding, until slightly caramelized, 2 to 3 minutes. Lower the heat to medium and add the reserved tomato mixture. Increase the heat and bring to a boil, then lower the heat to medium and simmer until the sauce thickens, about 10 minutes. Adjust seasoning, if necessary.
  5. Brush the baguette slices with olive oil and grill or toast them over medium-high heat until crisp and lightly charred, 1 to 2 minutes. To serve, top the grilled baguette with a generous pile of the eggplant mixture and sprinkle with the ricotta salata.

CIA FOODIES

Bruschetta with Eggplant Relish and Ricotta Salata Cheese

Bruschetta with parsley, roasted tomato, tapenade, cauliflower and parmigiano with Grilled bread.
Yields 8 portions

Ingredients

  • 3 lb eggplant, peeled, cut into 1/2-in cubes
  • 2 teaspoons kosher salt, plus as needed
  • 3/4 cups minced onions
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided use
  • 1/2 cup (2 stalks) small-dice celery
  • 1 1/2 cups tomato purée
  • 1/2 cup pitted green olives, diced
  • 1/4 cup capers, rinsed and drained
  • 1/4 cup sugar
  • 1/4 cup white wine vinegar
  • Ground black pepper, as needed
  • 16 baguette slices, cut on the bias 1/4-inch thick
  • 1 cup crumbled ricotta salata cheese

Directions

  1. Toss the eggplant with the salt and allow to sit for 30 minutes.
  2. Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add onions and cook until tender, 2 to 3 minutes. Add the celery and continue to cook until tender, 2 to 3 minutes. Add the tomato purée, and increase the heat to medium-high and bring the mixture to a boil. Add the olives, capers, sugar, and vinegar. Transfer to a bowl and wipe out the pan.
  3. Squeeze the eggplant cubes to remove any excess water. Rinse, and pat dry with paper towels.
  4. In the reserved pan, heat the remaining 1/4 cup oil and cook the eggplant over high heat, working in batches, if needed to prevent overcrowding, until slightly caramelized, 2 to 3 minutes. Lower the heat to medium and add the reserved tomato mixture. Increase the heat and bring to a boil, then lower the heat to medium and simmer until the sauce thickens, about 10 minutes. Adjust seasoning, if necessary.
  5. Brush the baguette slices with olive oil and grill or toast them over medium-high heat until crisp and lightly charred, 1 to 2 minutes. To serve, top the grilled baguette with a generous pile of the eggplant mixture and sprinkle with the ricotta salata.

Copyright © 2022 The Culinary Institute of America

Leave a Comment