Rating: 3.5 stars
31 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 2
  • 31 Ratings
Dawn Perry

Gallery

Credit: Paul Sirisalee

Recipe Summary

hands-on:
30 mins
total:
1 hr 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

170 calories; fat 15g; saturated fat 2g; sodium 245mg; protein 2g; carbohydrates 9g; sugars 3g; fiber 5g; iron 1mg; calcium 21mg.
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