Grilled Eggplant, Pine Nuts & Herbs
by
Ange Savelli
A tasty and smoky eggplant, served with fresh herbs and an extra virgin olive oil condiment.
If you prefer, you can use any herbs you have or replace the pin nut for another nut of your preference.
Serve it as a side dish, with fish or poultry, or as a main dish with any of your favorite accompaniments, such as roasted vegetables or hummus.
- Level
Intermediate
- Cooking
30m
- Overral
1h
- Ready
Eggplant
2Coriander
1 bunchChervil
1 bunchMint
to garnishPine Nut
¾ cupLemon
1Extra Virgin Olive Oil
⅓ cupSalt
to taste
Eggplant
2Coriander
1 bunchChervil
1 bunchMint
to garnishPine Nut
¾ cupLemon
1Extra Virgin Olive Oil
⅓ cupSalt
to taste
Grilled Eggplant, Pine Nuts & Herbs
Ange Savelli
Preheat the oven to 180°C
Preheat a charcoal grill with a high flame
Trim, peel, and cut 2 eggplants lengthwise
Drizzle the eggplants with extra virgin olive oil and salt to taste
Place the eggplant on the charcoal grill. Grill both sides until blistered
Add ¾cup of pine nuts to a baking pan and toast them in the oven for 8m until golden brown. Shake the pan once or twice during the process
Finely chop 1 bunch of coriander and 1 bunch of chervil
Transfer the herbs to a bowl. Add salt to taste, the juice of 1 lemon, and ⅓cup of extra virgin olive oil
Add the toasted pine nuts and mix to combine
Cut the eggplants in half crosswise and then in half lengthwise
Arrange them on a plate. Add the herbs and pine nuts with oil to taste
Garnish with mint leaves. The grilled eggplant is ready
Enjoy this pretty vegan dish!