This was a ‘father’s day’ special I put together last Sunday as Remo my husband loves eggplant (he’s Siciliano!). I had masses of mint and my preserved lemons are hot to trot, so Bingo!
Ingredients
—2 medium-sized eggplants Olive oil Flaky sea salt 2-3 pieces preserved lemon 3 spring onions (scallions), optional ½ cup loosely packed mint leaves 12 or so cherry tomatoes, quartered Little glug of extra virgin olive oil 1 Tbsp lemon juice, or to taste Freshly ground black pepper
Method
—1 Prepare the eggplant by slicing, dunking in oil and frying in a preheated ridged grill pan or cast-iron frying pan (skillet). Check these links for more information 5 Great Tips for Frying Eggplant Successfully Fear of Frying Should You Salt Eggplants Before Frying Them
2 Rinse preserved lemons under running water, dislodging the fleshy parts and discarding. Pat rind dry and slice thinly. Trim spring onions if using, then slice thinly. Chop mint.
3 Layer eggplant slices with mint and spring onion. Scatter with tomatoes and lemon rind. Drizzle lightly with olive oil, just to make the salad glisten, and splash with lemon juice. Season with a little salt (you may not need any if the lemons are very salty), and grind over black pepper to taste. Serve.
Leave a Reply