GRILLED EGGPLANT WITH PISTACHIOS AND MINT SALAD (pareve)
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Ingredients 12 small eggplants, 3-4 inches long salt For the Salsa 1/2 cup pistachios, shelled 1/2 cup loosely packed mint leaves 1/2 cup loosely packed parsley leaves 1 clove garlic, coarsely chopped 2 green onions, chopped fine 3/4 cup olive oil 2 tablespoons white wine vinegar 1/4 teaspoon sugar salt and freshly ground pepper olive oil

Instructions

Cut the eggplant in half lengthwise, sprinkle liberally with salt and let drain in a colander for 30 minutes. In a bowl combine the pistachios, mint, parsley, garlic and green onions and mix to combine.

Stir in the olive oil, vinegar, sugar and salt and pepper and mix well. Cover and let stand at room temperature.

Wash the eggplants thoroughly to remove the salt and dry well. Place the eggplant halves on a broiler pan and brush the top of each half with olive oil. Place the eggplants under a broiler for 4-5 minutes until skins blister and char. Turn them over and brush the tops with oil, cook approx. 1 minute until brown, and serve immediately with salsa.

Serving Size

Notes

This vegetable accompaniment could stand on its own as a main course

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .