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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.
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Cut the baby eggplants in half lengthwise, put in a bowl and toss with a drizzle of olive oil and salt and pepper.
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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.
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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.