Grilled Eggplant with Basil
What a perfect side to accompany any meal!
1 large eggplant trimmed, cut lengthwise into 1-inch slices
1/4 cup Pasolivo Basil olive oil
2 cups cherry tomatoes, halved
1/4 cup pine nuts, toasted
1/4 cup crumbled feta cheese
Red pepper flakes to taste
Season eggplant with salt. Place vertically in a colander, pieces overlapping. Let stand 30 minutes, rinse and pat dry. Pre-heat a grill to medium high. Brush cut sides of eggplant with Pasolivo Basil olive oil. Grill, turning once, until tender, about 4 min/side. Mix tomatoes, pine nuts, feta, red pepper flakes and the rest of the Pasolivo Basil olive oil. Season with salt. Spoon over eggplants. Serve.