Paul Sirisalee
Hands-On Time
30 Mins
Total Time
1 Hour 15 Mins
Serves 8

How to Make It

Step 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.

Step 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.

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