Sicilian Eggplant Caprese
Ingredients
- 2 eggplants
- ½ cup Parmesan cheese
- 2-3 high quality tomatoes (preferably heirloom, preferably ones you’ve grown), roughly chopped
- ½ cup chopped fresh basil
- 6 cloves very thinly sliced garlic
- Drizzle of best quality olive oil you can find
- Salt and pepper to taste
Instructions
- Prepare eggplant as instructed above. When the eggplant has been scraped out of skin, place in colander to drain as much liquid off as possible. Using a vegetable peeler, thinly slice Parmesan, then stack the slices and julienne them. You get a cross between shaved and grated that holds together in the wetness of the eggplant. Lightly chop eggplant then add all ingredients and toss lightly but enough to mix thoroughly. I like this one all by itself with an orange on the side, but it’s also good with grilled chicken or seafood.
