Roasted Eggplant with Pistachio Gremolata
Perfect as an appetizer or a side dish to a dinner, a barbecue or even brunch, this recipe is packed with bright and fresh flavours and is sure to quickly become a crowd pleaser!
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Spoon
Ingredients
- 2 eggplants (, cut lengthwise into 1/2 cm strips)
- 1 tbsp olive oil
- ½ tsp sea salt
- Freshly cracked black pepper
- 5 garlic cloves
- 1 packed cup fresh parsley
- ½ cup roasted pistachios
- ¼ cup freshly squeeze lemon juice
- Zest of 1 lemon
- 2 tbsp extra virgin olive oil
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