Longsong’s eggplant salad with shallots and salted ricotta – Gourmet Traveller

Longsong’s eggplant salad with shallots and salted ricotta – Gourmet Traveller

gt.staging.digital.aremedia.com.au

The smoky flavours of coal-roasted eggplant are complemented by ricotta salata and sweet golden shallots in this stand-out salad by Longsong chef David Moyle.

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Ingredients

  • 2 large (about 500gm each) eggplant
  • 300 ml grapeseed oil or other neutral-flavoured oil
  • 4 golden shallots, thinly sliced
  • 1 tsp fenugreek seeds
  • 2 tsp lemon juice
  • 50 gm ricotta salata (see note)
  • Torn basil (optional), to serve

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