Bruschetta with Eggplant Relish and Ricotta Salata Chese

Name: Bruschetta with Eggplant Relish and Ricotta Salata Chese
Yield: Yield: 8 Portions
Ingredients: 2½ fl oz/75 mL white wine vinegar; 2 oz/57 g sugar; 1½ oz/43 g capers, rinsed and drained; 3 oz/85 g pitted green olives, cut into small dice; 1 cup/84 g ricotta salata cheese, crumbled; 16 baguette slices, cut on the bias ¼ in/6 mm thick; Ground black pepper, as needed; 3 lb/1.36 kg eggplant, peeled, cut into ½-in/1-cm cubes; ½ oz/14 g salt, plus as needed; 4 oz/113 g minced onions; 4 fl oz/120 mL extra-virgin olive oil; 4 oz/113 g small-dice celery; 1½ cups/360 mL tomato purée

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 lb/1.36 kg eggplant, peeled, cut into ½-in/1-cm cubes
½ oz/14

Starter
Vegetarian
Street Food

Method

Toss the eggplant with the salt and allow to sit for 30 minutes.
Sweat the onions in 1 fl oz/30 mL of the olive oil in a sauté pan over medium heat until tender, 2 to 3 minutes. Add the celery and continue to cook until tender, 2 to 3 minutes. Add the tomato purée,