Recipe
Eggplant Caponata on Sourdough with Pecorino Toscano
serves: 10
directions
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Step 1. ,
Pre-heat your grill and set the eggplant in it, allow to brown or blacken on all sides and remove from heat, allow to cool, this should take 30 minutes.
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Step 2. ,
Once the eggplant is cool, peal away the skins and chop the meat up into large pieces and put in a bowl, if the eggplant is still tough that’s ok you can cook it a little more in a pot if necessary.
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Step 3. ,
Crush the garlic under your knife and add the salt. On a large cutting board work the garlic and salt into a paste by mashing it with the flat of the blade, once it is mashed enough add to the eggplant.
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Step 4. ,
Combine the shallots and herbs into the eggplant with the parsley, lemon juiceand olive oil.
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Step 5. ,
Season to taste and serve on top of thick slices of bread. Garnish with shaved pecorino and serve!
