Obscenely Good Eggplant-Ricotta Tartine

Added by
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

This grilled eggplant sandwich should come with a rating–and not because it’s topless (tartine is the French word for open-faced sandwich). Because it’s that good.

Obscenely Good Eggplant-Ricotta Tartine


Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: Serves 4

Obscenely Good Eggplant-Ricotta Tartine


  1. 1 pound eggplant, sliced into 1/2-inch slices
  2. 1-1/2 tablespoons olive oil
  3. Salt and pepper
  4. 1/4 cup fresh ricotta
  5. 2 tablespoons grated Parmigiano-Reggiano cheese
  6. 2 tablespoons mixed fresh herbs
  7. 1 clove garlic, minced
  8. 4 slices rustic, whole grain bread
  9. 1 cup arugula


Preheat grill to medium-high.

In a large bowl, toss the eggplant slices with the oil, salt and pepper. Grill for 5-8 minutes, flipping once or twice, until browned and super-tender. Transfer back to the bowl.

Mix together herbs, garlic, ricotta and Parmigiano-Reggiano and spread evenly on the four slices of bread. Toast in a toaster oven or broiler for 3-4 minutes, until cheese just starts to bubble.

Mound arugula onto the sandwiches and top with eggplant.


  • Facebook
  • Twitter
  • Google+