• 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

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Slice eggplants in half the long way.
  3. Score the flesh and salt.
  4. Put eggplants in a colander over a bowl and let stand for 1 hour.
  5. Rinse eggplants off completely.
  6. Coat eggplants with 2 tablespoons of olive oil.
  7. Roast, flesh side up for 15 minutes.
  8. Allow to cool completely.
  9. Toast pine nuts in dry skillet for 2 mins on medium heat.
  10. Remove from heat and allow to cool down.
  11. Toss the eggplants with 2 tablespoons olive oil, chili flakes, 1/2 lemon juice, pepper to taste.
  12. In a small bowl whisk 2 tablespoons olive oil, rest of lemon juice, salt and black pepper to taste.
  13. Stir in mint and pine nuts.
  14. Place eggplants on a plate and spoon dressing over them.
  15. Shave ricotta salata over the eggplants and serve.