Eggplant, Lemon-Pickled Serves 6

Peel eggplants and cut them from blossom end to stem end in thin slices, about 1/8″ thick. Lightly salt each slice on both sides. Arrange on large platter in single, slightly overlapping layer. Sprinkle w lemon juice and then olive oil. Cover w plastic wrap and let pickle in a cool place (not the refrigerator) for 2 hours. Turn once and tilt platter to distribute dressing. Just before serving, cut pecorino into very thin slices and scatter over surface of eggplant.

Cheese 2 oz pecorino
Eggplant 4 baby white (4 oz each)
Lemon Juice, Fresh 2 small lemons (.25 c)
Olive Oil 0.25 c