Eggplant and mint are perfectly paired in this tasty side dish.
To Prep 0:15 | To Cook 0:15 | INGREDIENTS 8 | DIFFICULTY EASY | SERVINGS 8
600g Lebanese eggplants, thinly sliced lengthways
Olive oil, to brush
60ml (1/4 cup) extra virgin olive oil
2 tablespoons fresh lemon juice
3 teaspoons finely grated lemon rind
1 loaf ciabatta, halved horizontally
1/2 cup fresh mint leaves, torn
300g fresh ricotta, crumbled
Fat saturated 4.00g
Fat Total 13.00g
Carbohydrate Total 19.00g
Dietary Fibre 2.50g
Preheat a barbecue grill or chargrill on medium. Brush both sides of the eggplant with olive oil. Cook for 2-3 minutes each side or until tender. Transfer to a large bowl.
Add the extra virgin olive oil, lemon juice and lemon rind to the eggplant. Toss to combine. Season with salt and pepper.
Preheat grill on high. Toast the ciabatta under the grill for 3-4 minutes each side or until golden. Cut into large pieces.
Add mint and ciabatta to the eggplant mixture and combine. Transfer to a serving platter. Top with the ricotta to serve.
Make it ahead: Prepare this recipe to the end of step 1 up to 1 day ahead. Cover and store in the fridge. Remove from the fridge 1 hour before serving. Continue from step 2, 15 minutes before serving.
Australian Good Taste – August 2009 , Page 88
Recipe by Alison Roberts
Photography by Steve Brown