Best of 2012 – Number Eleven
Recipe by Brenda Anderson
Photography by Chia Chong
Styling by Libbie Summers
Ingredients:
- ¼ cup olive oil
- ¼ cup agave syrup (or honey)
- Juice of two oranges
- ¼ cup chopped mint plus small leaves for garnish
- ¼ jalapeño pepper, seeds removed and finely chopped
- Kosher salt and fresh ground black pepper
- 2 small eggplants
- ¼ cup shaved Parmesan cheese
Directions:
In a pint jar with a tight-fitting lid add olive oil, syrup and orange juice. Shake well. Add chopped mint and jalapeno pepper, gently shake again. Let stand at least 4 hours at room temperature. Strain dressing through a fine mesh strainer into another jar discarding peppers and mint. Salt and pepper to taste. Very thinly slice eggplant using a mandolin or sharp knife. Place eggplant on platter and drizzle with dressing or, layer in a bowl and pour dressing over top (make sure to shake strained dressing well before pouring over eggplant). Top with shaved parmesan cheese and garnish with mint leaves. Serve immediately.
- Servings: 6
- Prep time: 30 minutes
- Cook Time: N/A
- Innactive Time: 4 hours
- Difficulty: Please…this is so easy
Recipe courtesy of Brenda Anderson for Salted and Styled
