Grilled Eggplant Salad

[mos]

Grilled Eggplant Salad
1/4 cup pine nuts
1 red bell pepper
1 3/4 lb unpeeled eggplant
1 tomato, diced
1/4 cup scallions, green part only
3 tbs olive oil
2 tbs fresh lemon juice
1/2 cup chopped fresh parsley
2 tbs chopped mint leaves
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes (optional)
1/8 tsp smoked paprika
In a small heavy skillet, toast pine nuts over medium heat, stirring constantly for about 5 min or until they become shiny and turn golden brown in spots.

Supervise them closely, as nuts burn easily.
Halve and seed the red peppers. Cut the eggplant lengthwise into 1-inch slabs. Grill the vegetables over medium heat on a propane or charcoal grill until tender, about 15 min.
When they are cool enough to handle, coarsely chop the grilled vegetables and transfer them to a medium serving bowl.
Add the tomato, scallion greens, olive oil, lemon juice, parsley, mint, salt, black pepper, red pepper flakes, and smoked paprika.

Toss lightly to combine ingredients and serve warm or cold. Serves 6

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