• 8 slices Italian-style bread (ciabatta)
  • 300g ricotta
  • 2 small eggplants, halved
  • 75g baby spinach leaves
  • 1/2 teaspoon cracked black pepper
  • extra virgin olive oil, for drizzling
  • tomato chutney, to serve
  • Preheat oven grill to high. Place eggplant on a tray and spray well with oil spray. Place under grill and cook for 10-12 minutes or until tender. Remove, cover and keep warm.
  • Toast bread slices until golden. Meanwhile, mix ricotta with cracked pepper. 3. Arrange spinach leaves and toasted bread on serving plates. Top each with an eggplant half, a drizzle of oil, a spoonful of chutney and some ricotta mixture. Serve immediately.