Pickled Eggplant w/Prosciutto, Parmesan + Lentils

Name: Pickled Eggplant w/Prosciutto, Parmesan + Lentils
Ingredients: 2 oz (55 g) Parmesan, shaved into ribbons with a vegetable peeler; 2 oz (55 g) Parmesan, shaved into ribbons with a vegetable peeler; 2 oz (55 g) prosciutto or thinly shaved ham or salami; 2 oz (55 g) prosciutto or thinly shaved ham or salami; 2 oz (55 g) prosciutto or thinly shaved ham or salami; 1 lemon (1.5 fl oz | 45 ml), zest and juice; 1 cup (200 g) cooked lentils; 1 eggplant (1 lb | 455 g)

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

1 eggplant (1 lb | 455 g)
1 cup (

Side dish
Gluten-free
Autumn

Method

Oven roast the eggplant and toss with the lentils, lemon zest, and juice. Mingle the prosciutto with the eggplant mixture and garnish with the Parmesan ribbons.