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
Preparation
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.
