COOK [recipes]

Recipe by Brenda Anderson
Photography by Chia Chong
Styling by Libbie Summers
Recipe via Salted and Styled

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