Eggplant and Ricotta with Grilled Tomatoes Bruschetta
1 small eggplant
3/4 cup ricotta
5 leaves of basil
1 very large plum tomato
1/4 cup olive oil
slice of pain de campagne
Preheat your grill to its highest setting.
Place the eggplant underneath the grill for about ten minutes, turning it occasionally until the skin has blackened. Remove the skin and chop the flesh roughly. Mix this with the ricotta and set aside. Cut the tomato into four and place it into a pan with the olive oil and a little salt. Place these under the grill for 5 minutes until they begin to blacken slightly. Toast the slice of pain de campagne, spread it with the ricotta, eggplant mixture and top with the tomatoes and olive oil.