A surprisingly delicious combination of smoky aubs, salty cheese, toasty nuts and sweet-sharp dressing.
Serves 4-6 as an antipasti or side dish
80g pine nuts
3 large aubergines
1 tbsp balsamic
1 tbsp sapa
1 clove of garlic, minced
2 tbsp lemon juice
Zest of half a lemon, grated
5 tbsp best olive oil
Pinch of chilli flakes
80g ricotta salata
A handful of mint, roughly chopped
Preheat the oven to 170. Toast the pine nuts for a few minutes, until golden.
Slice the aubergines into rounds about the thickness of a pound. Heat a griddle pan.
Grill the aubergines in batches, making sure they take a good amount of colour.
Set them aside.
Mix all the ingredients for the dressing and whisk well. Slice the ricotta into shards.
Lay the aubergine slices out and drizzle over the dressing. Sprinkle over the mint, the nuts and the ricotta.
Serve, at room temperature, warm or cold. It is delicious any which way.