Charred Eggplant w Pine Nuts, Olive Oil, Arugula & Parmesan Cheese

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

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.

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.

Notes

The eggplant mixture will keep in the fridge by itself, although it is better to not mix all the ingredients prior to storing.

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