Name: Eggplants
Prep time: 15 min
Cook time: 30 min
Yield: 2
Ingredients: 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

Eggplants

Put eggplants in a colander over a bowl and let stand for 1 hour.

Coat eggplants with 2 tablespoons of olive oil.

Toast pine nuts in dry skillet for 2 mins on medium heat.

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.

Place eggplants on a plate and spoon dressing over them.

Shave ricotta salata over the eggplants and serve.

Chef Akira and Chef Nick turn classic pesto on it’s head with a tomato and almond flecked Sicilian twist. To go with their southern masterpiece -  Eggplant Parmesan and fresh fennel salad.