Charred Baby Eggplant Salad

If you are not lucky enough to find baby eggplants at the local Farmer’s Market, use the smallest eggplants you can find, or simply cut a regular eggplant in rounds and proceed!

 charrled-eggplant

Ingredients:

  1. Baby eggplants
  2. Tzatziki (click for recipe on this blog)
  3. Pine nuts, toasted
  4. Parsley, chopped
  5. Grape tomatoes, for garnish

Preparation:

  1. Split the baby eggplants in two lengthwise.
  2. Brush the fleshy middles with a light coat of olive oil.
  3. Place them on a grill and grill them, fleshy side up for 5-10 minutes depending on the heat of the grill.
  4. Turn them over and grill them on the fleshy side, again for 5-10 minutes.
  5. Set aside and allow to cool.
  6. Meanwhile, using a small skillet, toast the pine nuts on top of the stove till golden.
  7. Spread a thick coat of Tzatsiki on them, sprinkle them with pine nuts, parsley, and garnish them with a slice of grape tomato.

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