Eggplant Salad

INGREDIENTS

Eggplant with Fresh Mint, Kalamata
Olives, Jalapeno and Ricotta Salata


To serve 4 as a side dish or 2 as a
main dish

1 pound slender Asian eggplants
¼ cup olive oil
1 small onion, chopped
5 cloves of garlic, peeled and chopped
1 jalapeno pepper, seeded and slivered
vertically
1 small tomato, chopped
Salt and freshly ground black pepper
to taste
1 small handful fresh mint, about ½
cup of leaves stripped off the stems
½ cup Kalamata olives, pitted
3 ounces ricotta salata, crumbled in
largish pieces

1. Trim off the tops of the eggplants
and cut them into ½-inch chunks.

2. Heat 2 tablespoons of the olive oil
in a large pan over a medium flame.
Saute the onions and garlic for 1
minute, then add the eggplant and
sauté for about 8 minutes until it
becomes soft and creamy and starts to
brown around the edges. The eggplant
will quickly absorb most of the olive
oil, so add the remaining 2
tablespoons as soon as needed.

3. After 8 minutes of sautéingredients, add
the jalapeno and tomato and cook for 2
to 3 minutes more.

4. Remove the eggplant mixture from
the heat and add salt and freshly
ground pepper to taste. Stir in half
of the mint leaves, and all the olives
and crumbled ricotta salata. Set the
mixture aside for 5 minutes so that
the flavors can mingle. Just before
serving, stir in the rest of the mint
and serve warm.

METHOD

added by Marwa El Odessi

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