open-faced eggplant sandwiches with ricotta and pickled onions

If you don’t want to make the pickled onions, I suggest subbing sliced pepperoncini or banana peppers.

from Bon Appétit.


  • ½ small red onion, thinly sliced
  • Big pinch of sugar
  • Kosher salt
  • 3 Tablespoons red wine vinegar, divided
  • 1 small eggplant (about 8 oz.), sliced ¼” thick
  • 1 Tablespoons plus 1½ tsp. extra-virgin olive oil, plus more for brushing
  • Freshly ground black pepper
  • ½ cup walnuts
  • ½ cup basil leaves
  • ¾ cup fresh whole-milk ricotta
  • ¼ teaspoons honey
  • 1 garlic clove
  • 4 slices country-style bread, toasted
  • for serving: Green leaf, red leaf, or romaine lettuce leaves


  1. Preheat oven to 350°F. Combine red onion, sugar, a big pinch of salt, 2 Tbsp. vinegar, and 2 Tbsp. hot water in a small bowl. Let sit, tossing occasionally, until you’re ready to assemble sandwiches.
  2. Brush eggplant rounds generously with oil on one side. Heat a large skillet, preferably nonstick, over medium-high. Working in batches if needed, cook eggplant in skillet, oil side down, in a single layer, until well browned, about 4 minutes. Brush each round with oil, turn over, and cook until other side is browned and eggplant is tender, about 3 minutes. Transfer to a baking dish or wide shallow bowl.
  3. Whisk 1 Tbsp. plus 1½ tsp. oil and remaining 1 Tbsp. red wine vinegar in another small bowl to combine; season with salt and pepper. Pour over eggplant, toss gently to coat, and set aside.
  4. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–8 minutes. Let cool slightly, then pile on a cutting board along with basil. Add a pinch of salt and finely chop. Transfer to a clean small bowl and add ricotta and honey. Finely grate in garlic and mix well; season with salt and pepper.
  5. Spread ricotta mixture over toast. Top with lettuce leaves, pickled onion, and reserved eggplant.

serves 4.

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