This particular recipe utilizes a latholemono which is a combination of olive oil and lemon juice mixed together and applied to a food just prior to serving. It's great on everything from fish to salads, but for this dish, I'm using it on eggplant which is currently coming from my garden in abundance. I prefer the more slender japanese type, but use whatever variety you have and enjoy!
Eggplant With Latholemono
Makes 4 small servings
1 large or 2 small slender eggplants
1/2 cup fresh parsley, chopped
olive oil
1 lemon
salt
garlic cloves, minced
Slice the eggplant in 1/4 inch slices and brush both sides with olive oil. Cook over medium high heat until golden on both sides (or try grilling it!). Arrange on a serving platter and top with chopped parsley.
Combine lemon juice and olive oil in a 2:1 ratio (try 4 T. lemon juice and 2 T. olive oil). Add salt to taste (1-2 tsp.) and about 4 cloves of garlic (add more if you love garlic). Mix well and drizzle over eggplant, then serve immediately while still warm.
How do you like to eat eggplant?
