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Ingredientes
- 4 x baby white eggplants - (abt 1/4 lb ea) Coarse salt to taste Juice of 2 small lemons
- 1/4 c. extra-virgin extra virgin olive oil
- 2 ounce imported pecorino Romano cheese sliced from a larger piece
Direcciones
- 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 extra virgin olive oil.
- Cover with plastic wrap, and let pickle in cold place, not the refrigerator, 2 hrs. 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 possibly cheese slicer.
- This recipe yields 6 servings.
- Comments: In Polizzi, this dish is served as a tangy component of a summer antipasto. Use the long white eggplant, not the round. Serve this with good crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 83 | 60% |
| Total Fat 9.47g | 12% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 569mg | 16% |
| Total Carbs 14.1g | 4% |
| Dietary Fiber 8.4g | 28% |
| Sugars 5.81g | 4% |
| Protein 2.5g | 4% |
