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Grilled Eggplant Caponata Bruschetta with Ricotta Salata (Bobby Flay) Recipe

Grilled Eggplant Caponata Bruschetta with Ricotta Salata (Bobby Flay) Recipe

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Grilled Eggplant Caponata Bruschetta with Ricotta Salata (Bobby Flay)

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Ingredients:

Serving

4 plum tomatoes , halved lengthwise
2 medium globe eggplants , cut into 3/4-inch-thick slices
extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 cup canola oil
1 large stalk celery, diced
1 small red onion, diced
1/2 cup sicilian green olives, pitted and chopped
1/2 cup white wine vinegar
1/4 cup golden raisins
2 tbsp capers, drained
1 tbsp granulated sugar
pinch red chile flakes
1/4 cup chopped fresh basil , plus more for garnish
1/4 cup chopped flat-leaf parsley
1 loaf italian bread, sliced into 1/2-inch-thick slices
8 oz ricotta salata, crumbled

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	594.49 Kcal (2489 kJ)
Calories from fat	428.18 Kcal
		% Daily Value*
Total Fat	47.58g	73%
Cholesterol	49.91mg	17%
Sodium	1369.61mg	57%
Potassium	860.73mg	18%
Total Carbs	36.71g	12%
Sugars	23.39g	94%
Dietary Fiber	11.02g	44%
Protein	14.24g	28%
Vitamin C	21mg	35%
Iron	0.7mg	4%
Calcium	137.9mg	14%

Amount Per 100 g
Calories	119.86 Kcal (502 kJ)
Calories from fat	86.33 Kcal
		% Daily Value*
Total Fat	9.59g	73%
Cholesterol	10.06mg	17%
Sodium	276.14mg	57%
Potassium	173.54mg	18%
Total Carbs	7.4g	12%
Sugars	4.72g	94%
Dietary Fiber	2.22g	44%
Protein	2.87g	28%
Vitamin C	4.2mg	35%
Iron	0.1mg	4%
Calcium	27.8mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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