Grilled Eggplant With Parsley and Pine Nuts

eggplant-parsley-pine-nuts
Photo by Paul Sirisalee
Grilled Eggplant With Parsley and Pine Nuts 3.3 28 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 170 calories
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 245 mg
    • Protein 2 g
    • Carbohydrate 9 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 1 mg
    • Calcium 21 mg

Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast in oven until golden, 6 to 8 minutes.

Meanwhile, heat grill to medium-high. Toss the eggplant with ¼ cup of the oil. Grill, turning once, until tender, 8 to 10 minutes. Toss the eggplant with the remaining ¼ cup of oil, the vinegar, fennel seed, 1 teaspoon salt, and ½ teaspoon pepper. Let marinate for at least 30 minutes and up to 8 hours. Just before serving, top with the parsley and pine nuts.

Ingredients

  1. Check 2 tablespoons pine nuts
  2. Check 2 medium eggplants, sliced 1/2 inch thick
  3. Check 1/2 cup olive oil
  4. Check 1/4 cup red wine vinegar
  5. Check 2 teaspoons fennel seed
  6. Check kosher salt and black pepper
  7. Check 2 tablespoons chopped flat-leaf parsley

Directions

  1. Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast in oven until golden, 6 to 8 minutes.
  2. Meanwhile, heat grill to medium-high. Toss the eggplant with ¼ cup of the oil. Grill, turning once, until tender, 8 to 10 minutes. Toss the eggplant with the remaining ¼ cup of oil, the vinegar, fennel seed, 1 teaspoon salt, and ½ teaspoon pepper. Let marinate for at least 30 minutes and up to 8 hours. Just before serving, top with the parsley and pine nuts.