Ingredientes
- 4 japanese eggplants, ends trimmed
- ½ cup Olive Oil
- ¼ cup pine nuts
- ¼ teaspoon chili flakes
- 1 lemon, juiced
- ½ cup mint, rough hand torn
- 8 ounces Ricotta Salata, freshly shaved
Passo a passo
- Preheat oven to 450 degrees Fahrenheit.
- Slice eggplants in half the long way.
- Score the flesh and salt.
- Put eggplants in a colander over a bowl and let stand for 1 hour.
- Rinse eggplants off completely.
- Coat eggplants with 2 tablespoons of olive oil.
- Roast, flesh side up for 15 minutes.
- Allow to cool completely.
- Toast pine nuts in dry skillet for 2 mins on medium heat.
- Remove from heat and allow to cool down.
- Toss the eggplants with 2 tablespoons olive oil, chili flakes, 1/2 lemon juice, pepper to taste.
- In a small bowl whisk 2 tablespoons olive oil, rest of lemon juice, salt and black pepper to taste.
- Stir in mint and pine nuts.
- Place eggplants on a plate and spoon dressing over them.
- Shave ricotta salata over the eggplants and serve.