LEMON POACHED EGGPLANT with FRESH RICOTTA
lemon poached eggplant
yields 4 servings
2 cups lemon juice
½ cup honey
3 cups peeled & sliced eggplant
1. combine the lemon juice & honey in a non-reactive pot. heat over medium-high heat until the honey is melted into the lemon juice.
2. add the eggplant and continue to cook for about a half an hour or until the eggplant is opaque and glossy. remove from heat.
3. strain the eggplant from the liquid & put the liquid back in the same pot. reduce over medium-high heat to make a syrup.
4. serve the eggplant over fresh ricotta, drizzle with the lemon syrup & honey.