Open Face Eggplant Sandwiches With Ricotta and Pickled Onions
Ingredients
- ½ small red onion, thinly sliced
- Big pinch of sugar
- Kosher salt
- 3 Tbsp. red wine vinegar, divided
- 1 small eggplant (about 8 oz.), sliced ¼" thick
- 1 Tbsp. 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 tsp. honey
- 1 garlic clove
- 4 slices country-style bread, toasted
- Green leaf, red leaf, or romaine lettuce leaves (for serving)
Instructions
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