Ingredients
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For the Eggplant Base:
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• 2 medium eggplants (aubergines), about 500-600 g (1-1.3 lbs)
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• Olive oil, about 60 ml (¼ cup or 4 tbsp), for brushing
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For the Ricotta Spread:
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• Ricotta cheese, 200 g (7 oz or about ¾ cup)
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• Fresh chives, 2 tbsp (6 g), finely chopped
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• Dried basil, ½ tbsp (1.5 g or 1½ tsp)
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• Red pepper flakes, ½ tbsp (3 g or 1½ tsp)
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• Garlic, 1-2 cloves, minced (about 5-10 g or 1-2 tsp)
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• Salt, to taste (about 1-2 g or a pinch)
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Additional Toppings:
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• Sun-dried tomatoes, 50-100 g (1.8-3.5 oz or about ¼-½ cup), drained and chopped
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• Arugula (rocket), 50 g (1.8 oz or about 2 cups), for topping
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• Optional: Your choice of greens (e.g., spinach, mixed salad greens), avocado slices, fresh tomato slices, or other favorites, to taste
Chef's Note
• Eggplant can be sliced into rounds or strips, about 0.5 cm (¼ inch) thick, for canapés.
• Adjust olive oil based on eggplant size and cooking method (grilling, baking, or pan-frying).
• For sun-dried tomatoes, use oil-packed or rehydrated dry ones, as preferred.
• Experiment with toppings to suit your taste, such as herbs, microgreens, or other vegetables.
