I am a huge fan of Baba ganoush, or smoky eggplant dip. This recipe is a twist on that amazing classic, featuring smoky eggplant mixed with some toasted pine nuts, olive oil, arugula greens, and freshly-grated parmesan cheese. Try it out.

Charred Eggplant w Pine Nuts, Olive Oil, Arugula & Parmesan Cheese
Ingredients
- 4 medium-to-large eggplants
- 1-2 tsp kosher salt
- ¼ cup good-quality extra-virgin olive oil
- ½ cup fresh parmesan cheese (finely grated)
- 1/3 cup pine nuts ( toasted)
- 1 cup fresh arugula (washed & dried on paper towels)
Instructions
- Turn on the exhaust fan over your gas burners in your kitchen, or alternatively heat up your outdoor grill to 550F.
- Cook eggplants on high heat suspended over a gas burner turning frequently with tongs, or cook to char the outsides completely on a grill outdoors.
- When eggplant is cooked and soft and easily pierced with a knife, place in a large metal or glass bowl and cover with plastic wrap or aluminum foil to steam.
- Steam for 15 minutes.
- When the eggplants are cool enough to handle, remove the skin from the eggplant flesh.
- Blend the eggplant flesh together with the salt and olive oil and add salt to taste.
- Serve blended eggplant mix in shallow bowls, topped with the freshly-grated parmesan cheese, toasted pine nuts, and fresh arugula.
- Drizzle with a splash of extra virgin olive oil and serve warm.