Grilled Eggplant, Pine Nuts & Herbs
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.
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Preheat a charcoal grill with a high flame
Trim, peel, and cut <quantity>2</quantity> 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 <quantity>¾<unit>cup</unit></quantity> 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 <quantity>1<unit>bunch</unit></quantity> of coriander and <quantity>1<unit>bunch</unit></quantity> of chervil
Transfer the herbs to a bowl. Add salt to taste, the juice of <quantity>1</quantity> lemon, and <quantity>⅓<unit>cup</unit></quantity> 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!
I'm here to answer any questions you have about Grilled Eggplant, Pine Nuts & Herbs. Try me!