Ingredients with Measurements:
- 4 Vastedda buns
- 1 medium eggplant, sliced into rounds
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant slices for 3-4 minutes per side, until tender and lightly charred. Remove from grill and set aside.
4. In a small bowl, mix together ricotta cheese, Parmesan cheese, garlic, and basil. Season with salt and pepper to taste.
5. Cut Vastedda buns in half and lightly toast on the grill.
6. Spread a generous amount of the ricotta mixture on the bottom half of each Vastedda bun.
7. Top each bun with 2-3 slices of grilled eggplant.
8. Drizzle with additional olive oil and sprinkle with more chopped basil, if desired.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 25g
- Carbohydrates: 30g
- Protein: 15g
Substitutions for ingredients:
- Vastedda buns can be substituted with any type of crusty bread.
- Ricotta cheese can be substituted with goat cheese or feta cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Eggplant can be substituted with zucchini or portobello mushrooms.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor and color.
- Top with a fried egg for a breakfast twist.
- Use different herbs, such as parsley or oregano, in the ricotta mixture.
Tips and tricks:
- Make sure to brush the eggplant slices with enough olive oil to prevent sticking to the grill.
- Toast the Vastedda buns on the grill for added flavor and texture.
- Use a spoon to spread the ricotta mixture evenly on the buns.
Storage instructions:
- Store any leftover ricotta mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven or toaster oven at 350°F for 5-7 minutes, until warmed through.
Presentation ideas:
- Serve on a platter with a sprinkle of chopped basil and a drizzle of olive oil.
Garnishes:
- Chopped fresh basil
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables, such as asparagus or bell peppers
- Mixed greens salad with a lemon vinaigrette
Troubleshooting advice:
- If the eggplant is sticking to the grill, brush with more olive oil or use a non-stick grill pan.
Food safety advice:
- Make sure to cook the eggplant to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Vastedda is a type of Sicilian bread that is traditionally filled with cheese and sausage.
Flavor profiles:
- Creamy, tangy, and slightly sweet from the grilled eggplant.
Serving suggestions:
- Serve as a light lunch or dinner with a side salad.
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Region: Italian