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Fresh Pecorino and Eggplant

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Source: The Italian Gourmet

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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Serves 4

This recipe, a unique example of a peasant dish from the Aeolian Islands, brings together two symbols of the gastronomy of southern Italy: the eggplant (aubergine) and the primo sale, a tasty Sicilian cheese that is eaten fresh. The tradition of offering dairy products as an antipasto is common to all of southern Italy.

RECIPE INGREDIENTS

2 medium eggplants with firm flesh and tight skin, thinly sliced

salt

Sauce 1:

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

Sauce 2:

2 cups extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon ground red chili pepper

1 teaspoon oregano

13 oz primo sale (fresh pecorino cheese), sliced

Fresh Pecorino and Eggplant Recipe at Cooking.com

DIRECTIONS

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.

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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

312

Sodium:

10mg

Fiber:

Carbohydrates, Total:

17g

Protein:

% Cal. from Fat:

81%

Fat. Total:

28g

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