Fresh Pecorino and Eggplant
2 medium eggplants with firm flesh and tight skin, thinly sliced
Prepare the eggplants: Lay the slices on a cutting board, sprinkle with salt, and place the board at a slant for at least 1 hour, to allow the bitter juices to run off. Rinse the slices and pat dry with paper towels. Broil or grill the eggplant on both sides, then arrange on a platter.
8 tablespoons olive oil
2 tablespoons white wine vinegar
1 garlic clove, finely chopped
1 sprig flat-leafed parsley, chopped
pinch of ground red chili pepper
pinch of black pepper
2 cups extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon ground red chili pepper
1 teaspoon oregano
13 ounces primo sale (fresh pecorino cheese), sliced
Prepare Sauce 1: Combine the olive oil, white wine vinegar, garlic, parsley, chili pepper, black pepper and salt. Pour over the eggplant.
Prepare Sauce 2: Combine the olive oil, red wine vinegar, salt, chili pepper and oregano, and beat well with a fork.
To Serve: Arrange the slices of primo sale neatly over the eggplant. Pour Sauce 2 over and serve.
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