Eggplant is a summer delicacy that is surprisingly classified as a fruit. This recipe merges smoky grilled eggplant with a robust pine nut vinaigrette dressing.

Recipe by our Farm Chef, Carly Silberman

Yield 5 Servings

Ingredients

  • 2 Firm Eggplant
  • 1 Tbsp Kosher Salt
  • 4 Tbsp Toasted Pine Nuts, separated
  • 1 Clove Garlic
  • 2 Tbsp Lemon Juice
  • 1/2 tsp Honey
  • 1/4 tsp Salt and Pepper Mix*
  • 1/4 c Olive Oil
  • 2 Tbsp Fresh Parsley, finely chopped

* Premix 3 parts salt and 1 part ground pepper to have your salt and pepper mix on hand for cooking

Directions

  1. Slice eggplant on the vertical, in 1/2″ thick long strips. Place strips side by side on a baking sheet. Sprinkle one side all over with kosher salt. Allow eggplant to sweat for 20 minutes.
  2. In a food processor, combine 2 Tbsp pine nuts, garlic clove, lemon juice, honey, and salt and pepper. Blend until pine nuts have broken down. Scrape down sides. Turn food processor on again and slowly add olive oil, blending until smooth. Pour into a small bowl.
  3. Preheat grill to 500º. With a paper towel, blot excess water that accumulated on the eggplant surface.
  4. Place eggplant onto grill. Brush the top of eggplant with pine nut vinaigrette, just covering the surface and not allowing run off onto the grill, as it will flare up.  Cook for 2 minutes. Flip the eggplant and brush the grilled side with vinaigrette. Cook 2-3 minutes longer.
  5. Transfer grilled eggplant onto a platter. Drizzle any remaining vinaigrette over top and sprinkle with parsley and remaining pine nuts. Enjoy!