Grilled Eggplant with Tomato & Pine Nut Salsa
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Vegan | Gluten Free
Ingredients
- 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
Instructions
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.
This recipe was printed from:
https://jessicaseinfeld.com//recipes/grilled-eggplant-with-tomato-pine-nut-salsa
