Sauteed eggplant with gremolata and pine nuts

by Caitlin Saniga

Don’t judge! You’ll drop a gremolata-pine nut bomb on your plate, too.

• 1/2 cup pine nuts
• olive oil
• 1 medium eggplant, cut into 1/2-inch rounds
• salt and pepper
• 1 cup chopped parsley
• zest from 1 lemon
• 2 large cloves garlic, peeled, trimmed and minced

Heat the oven to 350. Arrange the pine nuts in a single layer on a baking sheet, and toast in the oven until golden and fragrant, about 4 minutes.

Lightly coat the bottom of a large frying pan with olive oil over medium heat. Add a single layer of eggplant slices to the pan. Cook on each side until tender and golden-brown, about 3 minutes per side. Season with salt and pepper. Repeat until all of the eggplant is cooked.

To make the gremolata, combine the parsley, lemon zest and garlic in a small bowl, and lightly season with salt and pepper.

Arrange 3 or 4 eggplant slices on each plate and top with gremolata and pine nuts. Serve immediately.

Makes 3-4 servings.

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