- October 23, 2018 at 8:00 pm #392506mosParticipant
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.Toss lightly to combine ingredients and serve warm or cold. Serves 6
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.
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