Open-Faced Eggplant, Tomato & Basil Melts
1 1/2 ounce pine nuts, toasted
3 tablespoons olive oil
1 small eggplant, peeled, diced
Salt and black pepper, to taste
1/2 teaspoon ground cumin
1 ripe tomato, seeded, diced
6 ounces ricotta salata cheese, crumbled
10 leaves fresh basil
1/2 loaf crusty baguette, split lengthwise
Heat a medium nonstick skillet over medium heat. Add oil and then eggplant and cover. Cook 6 minutes, until tender, stirring occasionally. Remove cover and season with salt, pepper and cumin. Combine diced tomato and crumbled ricotta salata. Pile leaves of basil one atop another, then roll lengthwise into a log. Thinly slice the log, creating basil confetti.
To assemble, place the two halves of the baguette on a cookie sheet. Pile bread with eggplant and top with cheese and tomato. Place under a hot broiler until edges of cheese and bread begin to brown and cheese starts to melt. Remove and top with lots of basil confetti and toasted pine nuts.
Serves 2.
From “Rachel Ray’s 30-Minute Meals—Veggie Meals,” Rachel Ray, 2001.