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Smoked Eggplant Parmesan Toast


1 cup ricotta cheese

1 tablespoon lemon juice

1 tablespoon chopped rosemary

1 thick slice sourdough bread

10 ¼-inch slices smoked eggplant

7 cherry tomatoes, halved

¼ cup shaved Parmesan

Drizzle 15-year aged balsamic vinegar

Basil, torn

Fleur de sel

Extra-virgin olive oil


Chef Tip: To smoke eggplant, slice into ½-inch disks and marinate in mixture of olive oil, minced garlic, crushed red pepper, thyme, and rosemary for at least 1 hour. Then, smoke it for 15 minutes on a smoker, finishing it in a lightly-greased cast-iron skillet over medium heat for about 3 minutes per side to give it color. Alternatively, if you do not have a smoker, just char it completely on all sides in a lightly greased cast-iron skillet set over medium heat for a similar smoky effect.
  1. Mix ricotta with lemon and rosemary. Refrigerate until ready to use.
  2. Sprinkle sourdough slice with a bit of water and toast to golden brown.
  3. Top with eggplant disks, tomatoes, Parmesan, and drizzle balsamic. Finish with torn basil, fleur de sel, and drizzle of oil.
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