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Grilled Eggplant with Tomato & Pine Nut Salsa

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Grilled Eggplant with Tomato & Pine Nut Salsa

Active Time: 20 minutes   |   Total Time: 20 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • For the tomato & pine nut salsa:
  • ¼ cup pine nuts
  • 1 cup cherry tomatoes
  • ¼ cup chopped fresh flat leaf parsley
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon crushed red pepper flakes
  • -
  • For the eggplant:
  • 2 small-medium eggplants
  • 3 to 4 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the salsa, in a small skillet, toast the pine nuts, tossing often, until golden brown, 3 to 5 minutes.

Cut the tomatoes into small pieces and put into a medium bowl. Chop the parsley and add to the bowl along with the oil, vinegar, oregano, salt, black pepper, and red pepper.

Heat the grill to medium-high.

For the eggplant, thinly slice the eggplant lengthwise into ¼-inch thick slices. Lightly brush each side with oil and sprinkle with salt and black pepper.

Grill the eggplant until tender with dark grill marks, 3 to 4 minutes per side.

Serve the eggplant topped with the salsa.

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