Tamarind Eggplant With Mint Gremolata And Toasted Pine Nuts
In this tangy recipe the eggplant is grilled with a little olive oil and then dipped briefly in a slightly sweet marinade.
1 ½ pounds eggplant
Vegetable oil in a spray bottle, or a brush to brush on oil
2 teaspoons tamarind concentrate
2 tablespoons agave nectar
1 tablespoon white wine vinegar
1 tablespoon water
2 teaspoons fresh grated ginger
1 teaspoon peanut oil
1 teaspoon soy sauce
2 tablespoon chopped mint
1 teaspoon finely minced lemon peel
2 cloves garlic, finely minced
¼ cup pine nuts
Nutrition FactsPer serving: 211 calories, 14 g fat (1 saturated), 22 g carbohydrates, 3 g protein, 7 g fiber, 81 mg sodium (6% Daily Value).
Directions1. Prepare the eggplant: Slice eggplant into ½-inch rounds. Sprinkle a layer of salt onto each slice and rub into eggplant. Place slices in a large colander in the sink for about half an hour. Moisture will release from the eggplant. In the meantime, toast the pine nuts and prepare the marinade.
2. For the toasted pine nuts: Preheat a large, heavy bottomed pan (preferably cast iron) over medium low heat. Toast pine nuts for about 3 minutes, stirring frequently, until honey to amber brown. Remove from heat immediately.
3. For the marinade: Mix other all marinade ingredients in a large, shallow bowl. Cover until ready to use.
4. After half an hour, rinse eggplant in cold water and pat dry with paper towels. Prepare your grill on medium heat. Coat eggplant in a thin layer of oil and grill on each side for 3 minutes. Flip eggplant so the grill marks make crosshatches, and grill on each side for another 2 minutes each.
5. Dip each slice in the marinade, coating on both sides and place on a serving plate. To serve, sprinkle with gremolata and pine nuts.
6. For the gremolata: Prepare right before serving by mixing all ingredients together on a small plate.