Lemon-Pickled Eggplant - {Mulanciani Suttu Limuni} Recipe - Cooking Index
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.
Cuisine: Italian4 | Baby white eggplants - (abt 1/4 lb ea) | |
Coarse salt - to taste | ||
Juice of 2 small lemons | ||
1/4 cup | 59ml | Extra-virgin olive oil |
2 oz | 56g | Imported pecorino Romano cheese - sliced from |
A larger piece |
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 olive oil.
Cover with plastic wrap, and let pickle in cool place, not the refrigerator, 2 hours. 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 cheese slicer.
This recipe yields 6 servings.
Each serving: 145 calories; 228 mg sodium; 7 mg cholesterol; 12 grams fat; 6 grams carbohydrates; 5 grams protein; 0.75 gram fiber.
Source:
The Los Angeles Times, 07-26-2000
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