Sicilian Eggplant Bruschetta with Ricotta Salata
Due to the North African influence over the centuries, it is not uncommon to find ingredients native to that region in Sicilian cooking. Here, cinnamon adds a subtle but distinctive flavor to sauteed eggplant, whose flavor is enhanced further by pine nuts and raisins. While I call for shavings of salty ricotta salata to adorn the toasts, a fat dollop of creamy fresh ricotta would also work quite nicely here instead.
Ingredients
- 1 medium eggplant
- ¼ cup extra virgin olive oil
- 4 garlic cloves, smashed and chopped finely or grated
- ½ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 2 large roma tomatoes
- 2 tablespoons golden raisins
- 1 tablespoon toasted pine nuts
- 4 pieces of Italian bread, lightly toasted
- some ricotta salata for topping
Instructions
- Trim the stem from the eggplant and using a vegetable peeler, peel strips of the skin from the eggplant, keeping some of the skin on. Cut the eggplant into cubes a little smaller than an inch.
- Warm the olive oil in a large skillet and add the smashed garlic, cinnamon and pepper flakes. Cook for a minute, being careful not to let the garlic brown, then add the eggplant cubes and sprinkle them with salt, but don’t stir for at least a minute. After a minute, allow the eggplant to cook, stirring occasionally, for 4-5 minutes, then add the chopped tomato to the pan. Stir and cook for a minute or two, then add the raisins.
- Partially cover the pan and allow it to cook until the eggplant is completely soft and the tomatoes have broken down. Taste for seasoning, adding more salt or fresh black pepper if needed.
- To serve, toast your sourdough slices and place them on a platter or individual plates. Top with bread with the eggplant, then shave the ricotta salata over the top and sprinkle with pine nuts. Eat with a knife and fork.
Tried this recipe?Let us know how it was!
