Ingredients Jump to Instructions ↓

  1. 4 Baby white eggplants - (abt 1/4 lb ea) Coarse salt - to taste Juice of

  2. 2 small lemons

  3. 1/4 cup 59ml Extra-virgin olive oil

  4. 2 oz 56g Imported pecorino Romano cheese - sliced from A larger piece

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Peel eggplants and cut them from blossom to stem in thin slices, about 1/8-inch thick. Lightly salt each slice on both sides. Arrange slices on large platter in single, slightly overlapping layer. Sprinkle with lemon juice and then olive oil. Cover with plastic wrap, and let pickle in cool place, not the refrigerator, 2 hours. Turn eggplant once during this time and slightly shake platter to ensure even distribution of dressing. Just before serving, scatter surface of eggplant with very thin slices of pecorino, cut with a sharp knife or cheese slicer. This recipe yields 6 servings. Each serving: 145 calories; 228 mg sodium; 7 mg cholesterol; 12 grams fat; 6 grams carbohydrates; 5 grams protein; 0.75 gram fiber.


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