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Baby Eggplant with Pine Nut Salsa
- 6 baby eggplants
- 3 Tbsp. olive oil and extra for brushing eggplants
- handful of parsley
- handful of basil or use 2 handfuls of parsley
- 1 clove garlic
- 1/4 tsp. crushed red pepper
- 3-4 Tbsp. toasted pinenuts
- salt and pepper to taste
- 3 Tbsp. parmesan cheese
To make the pine nut salsa put the parsley, basil, shallot, green onion, garlic, red pepper flakes, lemon zest and salt and pepper in a bowl add enough olive oil to make the mixture loose. Stir in about 2 tablespoons of the parmesan cheese and add the toasted pine nuts.
Cut the baby eggplants in half lengthwise, put in a bowl and toss with a drizzle of olive oil and salt and pepper.
Lightly spray the baking sheet with cooking spray or brush with olive oil. Place the eggplant halves cut side down on the pan and put in a 425° oven. They cook really fast so keep an eye on them. Cook for about 15-20 minutes. After about 10 minutes use a spatula and raise one up to check that they are not browning too quickly. You do not want to overcook them.
Remove the eggplant from oven and put them skin side down and let cool a few minutes. Arrange on a platter and spoon the Pine Nut salsa on each one. Serve extra salsa in a small bowl alongside the eggplants.