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Categories: Salads, Vegetarian

Lemon-Pickled Eggplant (Mulanciani suttu Limuni)

"The first day of August is the first day of winter," or so they say in Polizzi Generosa, Sicily. The adage goes back 1,000 years to the time when agriculture became the principle occupation in this mountain community. Throughout the ... Read more

Total time: 10 minutes plus 2 hours standing | Serves 6
Note: This amazingly simple dish is bursting with flavor. Baby white eggplant is macerated in lemon juice and olive oil and served with thin slices of pecorino cheese. In Polizzi, it is served as a tangy component of a summer antipasto. Use the long white eggplant, not the round. Serve this with good crusty bread.
  • 4 baby white eggplants, about 1/4 pound each
  • Coarse salt
  • Juice of 2 small lemons
  • 1/4 cup extra-virgin olive oil
  • 2 ounces imported pecorino Romano cheese, sliced from a larger piece

Step 1Peel eggplants and cut them from blossom to stem in thin slices, about 1/8-inch thick. Lightly salt each slice on both sides.

Step 2Arrange 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.

Step 3Just before serving, scatter surface of eggplant with very thin slices of pecorino, cut with a sharp knife or cheese slicer.

Each serving:
145 calories; 228 mg sodium; 7 mg cholesterol; 12 grams fat; 6 grams carbohydrates; 5 grams protein; 0.75 gram fiber.
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