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Eggplants

Make this Tonight - "Sicilian-Style Pesto Pasta, Eggplant Parm and Fennel Salad"

15
Prep Time
(minutes)
30
Cook Time
(minutes)
2
Servings

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

Steps

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