This is a quick antipasto to put together that doesn’t require too much time, as long as you have the eggplant made ahead of time. I happened to have some eggplant slices in the fridge and the arugula and ricotta cheese were calling the eggplants’ name. It’s a rustic dish that gets your appetite revved up, while taming it. Serve with grilled chunks of good bread on the side. Just delicious!
- part-skim ricotta cheese
- grilled eggplant slices, cut into squares
- a few slices salami, cut into strips
- a few sun dried tomatoes, ripped up or cut into strips
- a few basil leaves, ripped up or cut into strips
- olive oil for drizzling
- fresh ground pepper
The nice thing about this recipe is you can adjust it to your liking. Love salami? Add some more to your platter! To get your antipasto started, layer the arugula down on your platter, followed by the eggplant. If you need a good recipe for your eggplant steaks, follow the directions for “Grilled Eggplant Steak with Cannellini Bean Salad.” (July 25th’s post.) Dollop your ricotta cheese over the eggplant. Scatter some salami strips and sun dried tomato strips over the ricotta cheese. Drizzle with olive oil and top with the ripped basil leaves and fresh ground pepper. Enjoy!